The key to proper Ugali is achieving a very stiff yet pliable consistency. It is traditionally made only from cornmeal and hot water and is stirred with a wooden spoon or stick until the mass starts to detach from the pot.
Ugali is eaten with hands. A small ball is formed, a well is made in it, and this is used to scoop up the accompaniment (like Sukuma Wiki – collard greens, or a Wat).
In a large pot, bring 2.5 cups of water to a boil (keep the remaining half aside) and add the optional salt.
Once the water boils, add approximately 1/4 cup of cornmeal and stir it in quickly. Let it lightly bubble for about 1 minute to create a thin porridge (starter).
Reduce the heat to medium-low. Start gradually and slowly adding the remaining cornmeal to the porridge.
It is crucial to stir the mixture constantly and extremely vigorously with a sturdy wooden spoon (or other robust tool) to prevent lumps. The porridge will become very thick, and stirring will be challenging.
Continue stirring and kneading inside the pot (as if pressing the mass against the sides of the pot) for 8–10 minutes until a homogeneous, very thick, stiff mass forms that completely detaches from the walls of the pot and forms one large ball inside.
Remove the Ugali from the pot (you can use a lid or a serving bowl to help). Shape it into a ball or mound.
Serve immediately, hot, accompanied by stews or sauces, such as Sukuma Wiki (Kenyan collard greens stew) or meat (Nyama Choma).