For the ugali: Bring the water to boil in a pot/sufuria. Add 1/2 cup maize meal to the boiling water. Adding a little bit of the meal to the water ensures that the water starts to roar which makes the perfect ugali. Stir using a wooden spatula and try to break any lumps apart.
Add the remaining flour and get stirring. Using the spatula, smoothen out any lumps that may have formed. If the ugali is not hard enough, add more flour. Lower the heat and keep working the ugali against the sides of the pot, getting rid of any lumps and also making sure it is evenly cooked.
Let cool a little and then layer it on a baking tray and use a spatula to spread it evenly. You can also use left over ugali for this. If you have left over ugali which is already cold, just cut it into long fries.
Once the ugali has been spread out evenly, let it chill for 20 minutes. Then cut it up into long fries.
In one bowl, whisk the eggs together and in another bowl, mix together breadcrumbs, mixed herbs, salt and pepper. Dip the Ugali stick in the egg and then coat it with the breadcrumbs.
Repeat with the rest and then deep fry for 3-5 minutes or until golden brown and crispy. Serve with tomato sauce or any other dip of your choice.