Ugali

Method

1. Pour 300 ml of water into a heavy-based saucepan, add 0.25 tsp of salt if using, and bring to a rolling boil over high heat.
2. Measure out 120 g of maize flour. Rain about a third of it into the boiling water in a thin stream with one hand while whisking hard with the other, so no lumps form. Let this thin porridge bubble for 3 minutes, stirring now and then.
3. Turn the heat down to low and swap the whisk for a sturdy wooden spoon (mwiko). Add the remaining flour a small handful at a time, working each addition in completely before the next, until the mass is thick enough that the spoon stands up in it.