Pour the water and salt into a medium-sized heavy-bottomed pot and bring it to a rolling boil over high heat.

Add the butter to the boiling water and let it melt completely, which helps create a smoother texture in the final dish.

Slowly pour in about half of the cornmeal while stirring continuously with a wooden spoon to prevent any lumps from forming.

Reduce the heat to medium and continue to stir until the mixture thickens into a heavy porridge-like consistency.

Gradually add the remaining cornmeal a little at a time, using the wooden spoon to mash any lumps against the side of the pot.

Keep working the dough vigorously for about 5 to 8 minutes; the mixture should become very stiff and start to pull away from the sides of the pot.

Gather the dough into a rounded mound in the center of the pot and reduce the heat to low.

Cover the pot and let it steam for about 3 minutes to ensure the cornmeal is fully cooked and the raw flour taste is gone.

Remove the pot from the heat, wet a small bowl or plate with water, and turn the Ugali out onto it, keeping the mound shape intact.

Serve immediately while hot, slicing wedges to pair with sukuma wiki (collard greens), beef stew, or your favorite roasted meats.