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1.5-2 liters of water
120 g of packaged Makfa cornmeal
20 g of butter
any greens to serve (optional)
freshly ground black pepper
time 1 hour 15 mins
Additional properties For kids
1. Pour water in a saucepan, bring to a boil, add salt.
2. Place the cornmeal into the water, bring to a boil again, reduce heat and cook with a lid half-open for 35-40 minutes until ready.
3. When the porridge will be almost ready, peel and cut the vegetables into 1-1.5 cm cubes. Place the vegetables in the soup, add more salt and sugar if necessary, cook for 20 more minutes.
4. Add butter and chopped greens if desired, and serve.
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