Bring 2 quarts of water to a boil and sprinkle in enough cornmeal, a little at a time, stirring constantly, until the mixture looks like a loose porridge.

Sprinkle a thin layer of flour onto the porridge. Stir thoroughly. Sprinkle another thin layer of flour onto the porridge. Stir again. Continue adding flour, stirring it in and pressing it into the cornmeal, until the mixture hardens to a cake-like consistency. Africans like their Ugali dry, says Wilbur.

Reduce the heat and continue stirring for 3 minutes. Use a metal spatula to press the ugali firmly, then turn it over and flatten it to remove the excess moisture. Continue turning and pressing for a few more minutes. Slide the mixture out onto a platter and cut into pieces to serve. Serves eight.