In a medium pot, bring the water and salt to a rolling boil over high heat.

Add the butter and minced garlic to the boiling water, allowing the butter to melt completely.

Reduce the heat to medium and slowly pour in the cornmeal while stirring constantly with a wooden spoon to prevent lumps from forming.

Continue to stir vigorously, pressing the mixture against the sides of the pot to mash out any lumps, until the mixture becomes very thick and pulls away from the sides (about 3-5 minutes).

Reduce the heat to low, cover the pot, and let it steam for about 5 minutes to ensure the cornmeal is fully cooked.

Remove the lid and fold in the shredded cheddar cheese and chopped parsley, mixing until the cheese is melted and distributed throughout the dough.

Gather the mixture into a mound in the center of the pot using the wooden spoon.

Turn the Ugali out onto a serving plate, shape it into a round disk while hot, and slice into wedges to serve.