Procedure

• In a pan mix salt and water and bring it to boil.
• Slowly add the corn meal and keep on cooking.
• The corn meal once thick, splutters a lot. So be careful.
• Cover and cook on low flame until almost dry.
• Let it cool a bit.
• Take two spoons and use them to scoop a portion of ugali.
• Place it on a plate and shape it into a ball.
• Shape the remaining portions immediately. Otherwise it will become hard.
• Serve with a stew of your choice. I served it with brinjal and potato stew.