(Eaten by most tribes in Kenya) - Courtesy of Dengu
Maize (White Corn Flour) about 2 cups
Salt (Optional)
One also needs a Mwiko (translation?)
A note on the flour: I have never found flour that approximates the type that we have in Kenya (Jogoo) and the closest substitution I have found is one I buy in the Mexican store that goes by the name "Mozerapa"

Bring water in a pan to a boil (about 4 Cups)
Reduce heat to medium and put flour, gradually stirring until the consistency is stiff. Stir continously, and cover for about 5 minutes.
Stir again and form into a mound. The ugali will be done when it pulls from the sides of the pan easily and does not stick. The finished product should look like stiff grits
Cover the pot with a plate and invert the pan so that the Ugali "drops" on the plate.
Serve with meat stew.

Recipes | Kenya