CookwithPakacha.

Method

1. 1

   Bring the water to a rolling boil in a heavy sufuria. Add the salt if you are using it.

2. 2

   Sprinkle in the flour a handful at a time, stirring with a wooden spoon so no lumps form.

3. 3

   Lower the heat. Keep turning the mixture and pressing it against the sides of the pan for 5 to 8 minutes, adding a little more flour if it is too soft.

4. 4

   When it is firm and pulls cleanly away from the pan, shape it into a mound, cover and let it steam on low heat for 2 to 3 minutes.

5. 5

   Turn it out onto a plate and serve hot.

Serve with sukuma wiki, beef stew, fried fish or nyama choma.

Method

1. 1

   Stir the flour into the cold water until you have a smooth paste with no lumps.

2. 2

   Bring the remaining water to the boil in a sufuria.

3. 3

   Pour in the paste slowly, stirring all the time.

4. 4

   Simmer on low heat for about 10 minutes, stirring often, until the uji is thick and cooked through.

5. 5

   Sweeten to taste, add milk or lemon if you like, and serve warm.

Mixing the flour with cold water first is what keeps uji smooth.

Method

1. 1

   Cut the cold ugali into slices or thick sticks.

2. 2

   Heat a thin layer of oil in a pan over medium heat.

3. 3

   Fry the pieces for 3 to 4 minutes on each side, until golden and crisp.

4. 4

   Drain on paper, sprinkle with salt and serve hot.

Good with kachumbari, a fried egg or a cup of chai.