Ugali (Stiff Maize Porridge)

Ingredients

• Water 1 liter
• Cold water, for the slurry 200 ml
• White maize flour (sifted), for the slurry 100 g
• White maize flour (sifted), to stiffen 400 g
• Salt (optional) 1/4 tsp
• Cold water, for wetting the bowl 2 tbsp

Instructions

1. 1

   Bring the water to a boil in a heavy saucepan with the salt, if using.

2. 2

   Mix the 100 g of maize flour with the cold water into a smooth slurry.

3. 3

   Stir the slurry into the boiling water and cook for 5 minutes, stirring, until it becomes a thin porridge.

4. 4

   Add the remaining flour a handful at a time, stirring and pressing the lumps against the side of the pan with a flat wooden spoon after each addition, until the mixture is very stiff and pulls away from the pan.

5. 5

   Lower the heat and keep turning and pressing the ugali for 8-10 minutes more, until it smells cooked and no longer tastes of raw flour.

6. 6

   Rinse a bowl with the cold water and pour it out, press the ugali into the wet bowl and turn it out onto a plate as a dome.

7. 7

   Serve hot, cut into slices, with sukuma wiki, a meat or bean stew, or a glass of sour milk.