How to cook
Put the water in a pot on the stove. Once it reaches boiling point, pour in the cornmeal in a thin trickle, not all at once, and stir nonstop.
Then lower the stove and stir again until thickened but not too much. Pour the kachamak into a tray. Put the butter to melt in a pan on the stove.
Pour the mixture into the warm kachamak and spread it out. Serve warm.