Ugali – Kenyan cornmeal

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Bring the water to a boil in a medium saucepan.
2. 2Turn the heat down to low, and stirring constantly with a whisk, slowly add the cornmeal to the boiling water. The ugali will begin to thicken quite quickly.
3. 3Continue cooking on low heat, giving it a stir constantly with a sturdy wooden spoon, until the ugali begins to pull away from the sides of the pan, hold together, and takes on the aroma of roasted corn.
4. 4Turn it out immediately onto a serving plate. If you would like, using a spoon or spatula, quickly shape it into a thick disk or round.
5. 5The ugali will continue to firm as it cools and will be thick enough to cut with a knife (similar to firm polenta).