Ugali

1. 1

   Heat water to boiling in a saucepan. Slowly pour the corn flour into boiling water. Avoid forming lumps.

2. 2

   Stir continuously and mash any lumps that do form. Add more corn flour until it is thicker than mashed potatoes.

3. 3

   Cook for three or four minutes, continue to stir. (Continuing to stir as the ugali thickens is the secret to success, i.e., lump-free ugali.)

4. 4

   Top with a pat of butter or margarine, if desired.

5. 5

   Cover and keep warm.

6. 6

   Serve immediately with any meat or vegetable stew, or any dish with a sauce or gravy.

No additional tips available.