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