Ugali also known as Ngima, Kuon, Vuchima, Obokima, Posho, Sima or Sembe.
Ugali Ingredients:
6 cups of water.
4 cup of maize flour or white cornmeal that has been finely ground
Directions:
Heat water to boiling in a saucepan. Slowly pour the corn flour into boiling water. Avoid forming lumps.
Stir continuously and mash any lumps that do form. Add more corn flour until it is thicker than mashed potatoes.
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.)
Top with a pat of butter or margarine, if desired.
Cover and keep warm.
Serve immediately with any meat, or vegetable stew, or any dish with a sauce or gravy.
Thanks to Project Kenya for the recipe
Contributed by Gerald sabai