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