Roast the cornmeal in a pan without fat, i.e. over moderate heat, until all the moisture has escaped and the cornmeal is fragrant. Boil about 1.2 liters of salted water and pour it slowly over the semolina. Mix well and leave to swell for 20 minutes. Then, using a fork (or two forks), shred the dough into pieces similar to marshmallows. Allow to steam out a bit more. Arrange and pour over hot sasaka.
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