Ugali (Rwandan Cornmeal Porridge)

Steps

1. In a large pot, bring the water to a boil.
2. Reduce the heat to low and gradually add the cornmeal to the boiling water, stirring continuously with a wooden spoon to prevent any lumps from forming.
3. Continue stirring the mixture over low heat for about 15–20 minutes until it thickens and the cornmeal is cooked through. The porridge should have a smooth and thick consistency.
4. Season with salt, to taste. Adjust the amount of salt according to your preference.
5. Remove the pot from the heat and let the ugali rest for a few minutes before serving.