AMAZING:never cook ugali before you read this

For those of us who have been to Kenya,having a plate of steaming white Ugali is part of everyday eating. This meal is a simple starch made from cooking Maize flour (corn
flour) in boiling water. But making the perfect plate of this meal has been a challenge to many, primarily because of the hard task involved in mixing the meal and the settingtthe proper temperature to allow the cooking to take place. It also would be very nice if you impressed your Kenyan friends by preparing them some ugali the next time you invite them over for dinner. Making Ugali involves the following steps:
Steps
1.Get a cooking pot that is big enough
to allow you to mix the mixture
properly without spilling over.
Any kind of pot can be used; metal pot, clay pots and so on, provided it can withstand high heat.
You will also need a wooden cooking stick, with a wide base and a narrow handle, shaped like a small oar.
2.Measure out the ingredients.
Water- a half a litre per person.Maize (corn flour) - a quarter kilo per person. Note this can increase up to
half a kilo; depending on how hard or
soft you want the Ugali to be.
Boil the water at high heat until it
boils vigorously. If the water does
not boil properly, the Ugali will not become consistent; it will end up a lumpy mess.
3.Add the flour gradually while stirring using the stick. Do this in quick firm strokes until the mixture stops sputtering.
When the mixture stops sputtering,
add the flour in small handfuls while
mixing until it becomes hard to mix any more.
4.You will now need to use the cooking
stick to knead the mixture by using
downwards, upwards and circular motion until there are no lumps.
Once there are no more lumps, use
the stick to set the Ugali in the pot,
like you would with a cake mixture.
5.Reduce the heat to middle and cover the ugali and allow it to bake until a
sweet popcorn smell emanates from the pot
This should happen between 5-10 minutes after lowering the heat.
6.Remove the pot from the heat and
invert it on a clean plastic or glass
plate that can cover it to allow the ugali
to drop from the pot.
Skipping this step can leave you with stuck ugali.
7.Cover the ugali with the pot to
allow it to cool slowly without
drying for 10 minutes.
This process also allows the ugali to cook further.
Serve the ugali with beef, chicken,
fish or vegetable stew. Roast
meats also go well with a plate of ugali