how come ugali is white traditionally, but corn meal is yellow. Is there a such thing a white corn meal?

corn flour, white cornmeal or ground maize (white cornmeal is preferred, it should be finely ground, like flour. Latin American style corn flour, as is used in tortillas, tamales, pupusas, etc. is the right kind. Cornmeal grits, farina, or cream of wheat can also be used.) or sorgum flour and millet flour

http://www.whats4eats.com/4rec_kenya.html

will help you with recipes

there is white cornmeal,polenta and grits and they are all the same coarse ground white corn and identical, It's all in how it's prepared!!!(hominy, however is different as lye is used to swell and remove the corns' shell before it's ground)

Absolutely -- should be right next to the yellow kind in your grocery store. It is a little milder.