The recipe
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1. Steps for the Meat:
Roast meat over medium heat for 50 minutes and salt it as you turn it.
2. Steps for Ugali:
Bring the water and salt to a boil in a heavy-bottomed saucepan. Stir in the cornmeal slowly, letting it fall through the fingers of your hand.
3. Reduce heat to medium-low and continue stirring regularly, smashing any lumps with a spoon, until the mush pulls away from the sides of the pot and becomes very thick, about 10 minutes.
4.Remove from heat and allow to cool.
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Roast meat over medium heat for 50 minutes and salt it as you turn it.
2. Steps for Ugali:
Bring the water and salt to a boil in a heavy-bottomed saucepan. Stir in the cornmeal slowly, letting it fall through the fingers of your hand.
3. Reduce heat to medium-low and continue stirring regularly, smashing any lumps with a spoon, until the mush pulls away from the sides of the pot and becomes very thick, about 10 minutes.
4.Remove from heat and allow to cool.
...
Instructions
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1Steps for the Meat:
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2Roast meat over medium heat for 50 minutes and salt it as you turn it
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3Steps for Ugali:
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4Bring the water and salt to a boil in a heavy-bottomed saucepan
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5Stir in the cornmeal slowly, letting it fall through the fingers of your hand
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6Reduce heat to medium-low and continue stirring regularly, smashing any lumps with a spoon, until the mush pulls away from the sides of the pot and becomes very thick, about 10 minutes
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7Remove from heat and allow to cool
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8Place the ugali into a large serving bowl
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9Wet your hands with water, form a ball and serve
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10Steps for Kachumbari: Mix the tomatoes, onions, chili and coriander leaves in a bowl
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11Serve and enjoy!
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