Bring 4 cups of water to a boil in a pot with a pinch of salt.
Gradually add maize flour while stirring continuously to prevent lumps.
Reduce heat to low and cook, stirring frequently, until thick and firm.
Shape into a mound or slice into portions and keep warm.
2. Prepare the Stewed Sausages
Heat oil in a skillet over medium heat.
Brown the sausages on all sides, then remove and set aside.
In the same skillet, sauté onions, garlic, and bell pepper until soft.
Add tomatoes, paprika, chili powder, salt, and pepper. Cook for 5 minutes.
Return sausages to the pan, add water or stock, cover, and simmer for 15–20 minutes until sausages are cooked through and the sauce thickens.
3. Make the Kachumbari Salad
Combine chopped tomatoes, onion, cucumber, and cilantro in a bowl.
Drizzle with lemon or lime juice and season with salt and pepper. Toss gently.
4. Serve
Plate a portion of ugali.
Spoon stewed sausages and sauce over or beside the ugali.
Serve with a side of fresh Kachumbari salad.
