Ugali

Preparation

1. Bring the water to a full rolling boil in a large, heavy-bottomed pot. Add a pinch of maize flour to the boiling water to help reduce the boiling action.
2. Begin adding the maize flour gradually, about a quarter cup at a time, stirring vigorously with a strong wooden spoon after each addition to prevent lumps. Keep stirring as you add — pour slowly with one hand while stirring continuously with the other.
3. Continue adding flour and stirring until the mixture thickens to a porridge-like consistency (about 5 minutes). Reduce heat to medium-low. The mixture will become very stiff — keep pressing and folding it against the sides of the pot with the spoon. This is hard work but essential.
4. Once all the flour is incorporated and the ugali pulls cleanly from the sides of the pot, use the wet back of a spoon to press small holes in the surface. Pour a small splash of hot water into the holes, cover with a lid, and cook on low heat for 5 more minutes. This steaming finalizes the cooking.
5. Remove from heat. Wet a spoon and smooth the surface. To serve, place a plate over the pot and invert the ugali onto it, or scoop it onto plates using a wet spoon and shape into a dome or smooth mound. It should hold its shape perfectly.