Steps for the Meat: Roast meat over medium heat for 50 minutes and salt it as you turn it.

Steps for Ugali: Bring 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.

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.

Remove from heat and allow to cool.

Place the ugali into a large serving bowl. Wet your hands with water, form a ball and serve.

Steps for Kachumbari: Mix the tomatoes, onions, chili and coriander leaves in a bowl.

Serve and enjoy!