Boil the water with butter, a handful of maize flour, and salt.

Add the rest of the flour, one cup at a time, once the water begins to boil.

Start mixing and stirring with a wooden spatula to achieve a semi-solid funchi

Lower the heat and continue to turn the funchi around in the cooking pot. You can do this by mixing vertically—from the top to down then pressing the funchi against the pot with the spatula. Also, turn the funchi circularly to achieve consistency. This is to ensure there’s no lump in the funchi.

Mix until it’s soft and smooth.

Transfer it to a bowl or plate, and allow it to cool.

Cut into slides and sauté until brown on both sides (optional)

Serve with sauce or soup