Mchadi

Method

Bring salted water to a boil in a heavy-bottomed pot. Slowly pour the cornmeal in a steady stream whilst stirring constantly to prevent lumps from forming. Continue stirring for approximately 20-25 minutes until the mixture thickens significantly and becomes a stiff porridge that pulls away from the sides of the pot. The mchadi should have a deep golden colour and a thick, smooth consistency. Divide the hot cornmeal porridge into four portions on a wooden board or plate, shaping each into a round disc approximately 1 cm thick. Whilst still warm, top each portion with a knob of butter and serve immediately with sour cream, cheese, or bean stews.