• Mahindi / White cornflour
• / Water

1.  Add the mahindi to the pot of boiling water. “It doesn’t have a specific measurement. You can put more as needed.” Leave it to boil for two or three minutes. 

2.  Keep stirring until it becomes a paste.

3.  After it becomes a paste, cover the pot, “then you wait a couple more minutes so it can fully cook.”

4.   Use the wooden spoon to help shape the ugali into a ball, then “you wait again a little longer so when you remove it it won’t be sticking on the pot.”

5.  Add a little water to a serving plate to prevent it from sticking and flip the ugali onto the plate. Then you flip it on the plate.