African cornmeal mush (Ugali) is a starchy staple eaten across Africa as a side dish. It is very similar to polenta, and it is usually served as an accompaniment to meat and vegetable soups and stews.

Bring the water to a boil in a kettle. heavy-bottomed saucepan.

Place the cornmeal in a heavy-bottomed sauce pan and turn on the stove to low heat.

Then add the boiling water slowly and in a steady stream to the cornmeal. When the water has fully soaked all the cornmeal, begin to stir the cornmeal while adding the rest of the water. Stir continuously to avoid the formation of lumps.

Continue to knead, mashing away an lumps that appear as the cornmeal cooks until the mush becomes thick and pulls away from the sides of the pan. If the ugali is too thick at this point, add some hot water to the mush and stir to mix the water with the cornmeal to thin the consistency of the ugali.

Remove from heat and allow to cool before serving.