Ugali

• 2 cups water
• 1½ to 2 cups cornmeal (white cornmeal is traditional, but yellow will work)

Bring the water to a boil in a saucepan large enough to leave plenty of space when water is in it, then add cornmeal, stirring to prevent the formation of lumps. Continue slowly adding cornmeal until the resulting porridge is thick. Cook on medium-low heat while continuing to stir the ugali until the cornmeal is well cooked and smashing any lumps. When tipped into a dish, the finished ugali sho