3 cups of white cornmeal left to soak overnight
3 liters of water
2 cups of milk
1 cup of roasted and ground peanuts, without shells
1 tablespoon of grated ginger
3/4 cup of sugar
Butter for greasing
2 cups of granulated sugar mixed with 3 tablespoons of cinnamon powder to sprinkle
Cinnamon sticks for decoration
3 cups of white cornmeal left to soak overnight
3 liters of water
2 cups of milk
1 cup of roasted and ground peanuts, without shells
1 tablespoon of grated ginger
3/4 cup of sugar
Butter for greasing
2 cups of granulated sugar mixed with 3 tablespoons of cinnamon powder to sprinkle
Cinnamon sticks for decoration
Drain the cornmeal and in a pot with water, bring it to a medium heat, stirring occasionally, for an hour and 40 minutes or until soft
Add the milk, peanuts, ginger, and sugar, mix well, and cook for another 30 minutes, stirring occasionally, or until thickened
Transfer to a 25x35 cm baking dish greased with butter, let it cool, and cut into squares of 5 cm on each side
Sprinkle with the granulated sugar and cinnamon mixture, decorate with cinnamon sticks, and serve.
