Ugali

Bring the three cups of water to a rolling boil in a heavy-bottomed medium saucepan. Add the salt if using. Set aside half a cup of hot water in a separate container to use for adjusting the consistency later.

Reduce the heat to medium-low and begin adding the cornmeal in small handfuls, about two tablespoons at a time, while stirring constantly with a sturdy flat wooden spoon to prevent any lumps from forming in the porridge.

Continue adding cornmeal gradually over the next three to four minutes, stirring vigorously between each addition. The mixture will begin to thicken noticeably and become increasingly difficult to stir as more flour is incorporated.

Once all the cornmeal is added, use the wooden spoon to press the mixture firmly against the sides and bottom of the pot, turning and folding it repeatedly. Cook for eight to ten minutes, stirring and pressing continuously.

The ugali is ready when it pulls away cleanly from the sides of the pot, forms a cohesive mass around the spoon, and has a slightly toasted corn aroma. The texture should be very firm and dense, much stiffer than porridge or polenta.

Wet a serving plate with water and turn the ugali out onto it in one piece by inverting the pot. Use a wet wooden spoon to smooth and shape it into a neat dome or rounded mound, the traditional presentation throughout East Africa.

Serve the ugali immediately alongside grilled meat, vegetable stews, sukuma wiki greens, or any saucy dish. To eat traditionally, pinch off a small ball with your right hand, make an indentation with your thumb, and scoop up the accompanying stew.