Yummy Ugali!!!

If there was a Kenyan national dish, it would be ugali (oo-ga-lee).  Generally, it is made with maize flour and water; creating a flavorless white sticky dish of carbs that is eaten with hands and used to scoop up stew or vegetables.  I have modified the recipe for my taste buds; as follows:

Start with a thick, medium-size sauce pan (sufuria) and a flat wooden spoon (mwiko).

Bring 4 cups of water to a boil.

Add 3/4 cup of margarine or shortening, 2 tsps of salt and 1 tsp of pepper.

Add three cups of maize flour.

Begin stirring the flour so it mixed completely in the water, getting out all the lumps.

After all the lumps are out, keep stirring the dough-like mass as it cooks over a medium-high heat.

After about 7 - 10 minutes the ugali can be pushed into a smooth lump as follows.

Once the ugali stuck to the bottom of the pot gets golden brown, the ugali is finished.

Turn the pot upside-down on a plate and serve.

...And voila; you have yummy, soft ugali!