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1. Steps for the Meat:
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Roast meat over medium heat for 50 minutes and salt it as you turn it.
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2. Steps for Ugali:
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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.
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3. 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.
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4.Remove from heat and allow to cool.
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5. Place the ugali into a large serving bowl. Wet your hands with water, form a ball and serve.
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6. Steps for Kachumbari: Mix the tomatoes, onions, chili and coriander leaves in a bowl.
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7. Serve and enjoy!