Ugali (Corn Fufu)

Ingredients

• 4 cups (945ml) water (or more )
• ½-1 teaspoon salt
• 2 cups (300g) fine cornmeal

Steps

1. 1

   Add about 4 cups of water and ½ teaspoon of salt to a large heavy-bottomed saucepan. Bring to a boil, then remove about a cup of water and set aside.

2. 2

   Gradually whisk in the cornmeal until you have added all of it to the pot, and keep stirring with a wooden spoon to prevent lumps. You may have to take the saucepan off the heat while getting rid of lumps and preventing burns.

3. 3

   Reduce the heat to low and cook until the mixture thickens.

4. 4

   Then add the remaining boiled water, reduce heat, cover, and cook for 10 minutes or more. You might need to add some more water for the desired consistency. Turn off the heat.

5. 5

   Scoop out balls with a small bowl – shake and form a ball by rolling around a bowl. Or place it on a saran wrap.Note: I've been told several times that using plastic wrap isn't healthy, so be mindful of it.