Mchadi

// Ingredients

• Fine cornmeal — 300 g
• Warm water — 200–250 ml
• Salt — ½ tsp
• Vegetable oil — 1 tbsp (optional)

// Method

1. 01Mix the cornmeal with the salt and gradually pour in the warm water.
2. 02Knead a firm dough that holds its shape and does not crumble. Leave for 5 minutes.
3. 03With wet hands shape small oval cakes about 1.5 cm thick.
4. 04Cook in a dry or lightly oiled pan under a lid for 5–7 minutes on each side.
5. 05They should have a crust and be cooked through.
6. 06Serve hot with suluguni, lobio or adjika.