Firm White Maize Ugali

What you need

• 1 l (4 cups) water
• 400 g (2 3/4 cups) white maize flour, fine maize meal, plus a little extra if needed
• 1 pinch salt, optional

Method

Restated from the original video

1. 1

   Whisk 4 tbsp of the maize flour into 250 ml (1 cup) of the water in a bowl until smooth.

2. 2

   Boil the rest of the water in a heavy saucepan and add the salt, if using.

3. 3

   Stir the slurry into the boiling water and cook, stirring, until it thickens into a thin porridge, 3-4 min.

4. 4

   Turn the heat to low. Add the remaining maize flour a handful at a time, beating hard with a sturdy wooden spoon after each addition to crush any lumps.

5. 5

   Keep beating and pressing the mass against the sides of the pan until it is very stiff and smooth, 5 min. Add a little more maize flour if it is still soft.

6. 6

   Cover and leave on the lowest heat for 10 min to cook through.

7. 7

   Uncover and turn and press the dough for 2 min more, until it pulls cleanly away from the pan and smells toasty.

8. 8

   Wet a bowl, press the ugali into it to shape a smooth dome, then turn it out onto a plate.

9. 9

   Serve hot, cut into wedges or pinched off by hand, with a stew or greens.

Imported from tasteoftheplace.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.