East African white maize porridge (Ugali)

1. Bring the water to the boil with the salt in a heavy-based pan.

2. Whisk in a third of the maize flour, stirring constantly, and cook for 2 minutes until it thickens into a thin porridge.

3. Add the remaining flour gradually in small amounts, stirring vigorously with a flat wooden spoon and pressing the mixture against the side of the pan so it stays lump-free.

4. Keep pressing and turning over medium heat for another 5-8 minutes until the mixture comes away from the side of the pan and smells of toasted maize.

5. Rinse a bowl with water, turn the ugali into it and shape it into a dome.

6. Serve hot, cut into slices, with sukuma wiki, nyama choma or stews; pinch off a piece, roll it into a ball and dip it in the sauce.

Tip: Ugali is the everyday side dish of Kenya, Tanzania and Uganda, the bread of the region. It is made from white maize flour; yellow polenta flour can be used, but the taste and colour are different. The crust left at the bottom of the pan (ukoko) comes off easily after soaking, and many people love to munch it.