Recipe Instructions:
Instructions
-Pour water in a Sufuria (Large deep Pan) and let it simmer until it starts to boil-Pour in a good quantity of the Maize Meal Flour. Wait for a few minutes as the water keeps boiling -Turn the mixture with a long wooden spoon as you incorporate the Water and Flour-Add more flour but sprinkle it and continue mixing -The mixture should start becoming heavier-Keep mixing and stirring as you sprinkle more flour. The Ugali will begin to firm up-Hold the Sufuria (Deep cooking pan) with mittens or heavy cloth to prevent being burnt. Keep stirring the Flour with a wooden spoon like you are folding the Flour into itself-It will start coming off the sides of the cooking pan. Press it against the wall of the Sufuria (Deep cooking pan) with the wooden spoon-Stick your wooden spoon under the pressed Ugali (cornmeal) and turn, remove it from the wall to the center of the pan-Repeat the pressing of the Ugali (Cornmeal) and turning it to the middle of the pan-Let the Ugali (Cornmeal) stay in the middle of the Sufuria (Deep cooking pan) and turn down the heat really low. After a few minutes press and turn it again-Form the Ugali (Cornmeal) into a round form and remove from heat-Turn the Ugali (Cornmeal) onto a plate from the Sufuria (Deep cooking pan)-Use the wet wooden spoon to press the Ugali (Cornmeal) into a round mound. As you press, keep turning the plate so that you can shape the whole Ugali (Cornmeal)-Serve it whole like that with Meats, Chicken, Fish and Vegetables
