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African Sunrise Ugali
by vivian muia
serves: 4
  Fantastic with fried meat/poultry and is best eaten by hand!
Ingredients:
  2 c   water
  2 c   polenta (yellow maize flour. If difficult to find use white maize flour with a pinch of turmeric)
  1.50 c   dessicated coconut
  1 T   margarine/butter
  0.25 t   salt
  2   sugar
Directions:
  Set oven on high heat (see below --- oven not necessary) --- exact temperature doesn't matter.

Bring the water to a boil and add salt. If using white flour, add turmeric too. Add the flour a little at a time (in no more than three additions) and stir with a large wooden spatula. Ensure that the mixture remains soft. Reduce heat and turn it around in the pot until it stops sticking to the bottom and sides and makes a 'snoring' sound. Remove from heat and set aside. Don't allow it to cool too much (see below).

Pour the coconut onto oven-proof tray and bake on high heat for 3 minutes or until lightly browned. ALTERNATIVELY, dry-fry to golden brown.

Roll the flour mixture (ugali) into balls, apply margarine or butter and roll in roasted coconut. Serve immediately with fried or roasted meat/poultry.