2Roast meat over medium heat for 50 minutes and salt it as you turn it.
32. Steps for Ugali:
4Bring the water and salt to a boil in a heavy-bottomed saucepan. Stir in the cornmeal slowly, letting it fall through the fingers of your hand.
53. Reduce heat to medium-low and continue stirring regularly, smashing any lumps with a spoon, until the mush pulls away from the sides of the pot and becomes very thick, about 10 minutes.
64.Remove from heat and allow to cool.
75. Place the ugali into a large serving bowl. Wet your hands with water, form a ball and serve.
86. Steps for Kachumbari: Mix the tomatoes, onions, chili and coriander leaves in a bowl.
