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Ugali
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| Ingredients | |
| 2 to 3 cups | white cornmeal, (cornmeal grits, farina, or cream of wheat may be substituted) |
| 2 cups | water |
Procedure
Heat water in a saucepan until boiling.
Slowly pour in cornmeal, continuously stirring and mashing the lumps.
Add more cornmeal until it is thicker than mashed potatoes (It may resemble Play Dough consistency.) Cook for 3 or 4 minutes and continue to stir.
Serve immediately with any meat or vegetable stew, or any dish with a sauce or gravy.
To eat the ugali, a small amount of dough is torn off, shaped into a ball with a dent in it, and then used to scoop up meat, vegetables, or sauce.
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