Traditional Kenyan maize porridge ugali

For the ugali, bring 900 ml of water to a boil in a deep pan or a heavy-bottomed pot and season it with salt to taste. Once the water boils, lower the heat to medium and, stirring constantly with a wooden spoon, slowly pour in the maize meal.

Keep stirring without a break for about 10 to 15 minutes, until the porridge thickens firmly and starts to pull away from the sides of the pot. A properly cooked mass is so stiff that the spoon stands upright in it.

Turn the finished porridge out onto a large plate or a wooden board and smooth it into a neat cone. Eat it with your hands the traditional way. Tear off a piece, press it in your palm into a small bowl shape and scoop up sauce or stewed meat.

Serve it hot as a side with stewed meat, leafy sukuma wiki greens, beans or soured milk. This staple of Kenyan and Tanzanian kitchens fills the whole family.