Coarse maize cooked into a thick porridge — the traditional staple eaten at Mim Kut, the Mizo festival of remembrance for the dead held after the corn harvest.
Ingredients
1 cup coarse maize grits (makki ka dalia — coarsely ground dried corn; NOT cornflour)
3.5 cups water
1/2 tsp salt
1 tbsp butter or ghee for serving
Method
Bring 3.5 cups water to a full rolling boil in a heavy pot. Add 1/2 tsp salt.
Reduce to medium. While stirring constantly pour the maize grits in a slow thin stream — this prevents lumps.
Reduce heat to low-medium. Cook stirring every 2 to 3 minutes for 18 to 20 minutes.
The porridge thickens considerably. Scrape the bottom regularly to prevent sticking.
Test: the grits should be completely soft with no chalky raw texture.
If any hardness remains add 1/4 cup hot water and cook 5 more minutes.
The finished porridge should hold a spoon upright briefly but be soft enough to eat comfortably.
Serve in bowls with a knob of butter or ghee melting on top.