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Thick cornmeal 'mash', it is like Italian polenta, Rumanian mamaliga, South African StywePap.
Can be eaten with a variety of sauces poured on top of it. It is used as a compliment to a dish. (As you would use rice or pasta)
- 1 cup of cornmeal
- 2 cups of water
- In a heavy saucepan cook the meal in salted water over low heat, covered, until it is thick and steaming.