Another take on the recipes that were exchanged during the online lessons of the italian course for foreigners where I volunteer ( https://www.facebook.com/scuolaitalianoerba ).

It was an occasion to find a common point between the north-italian "Polenta" and the Cabato. Cabato is a very similar recipe from Ivory Coast: it takes corn meal and warm water to prepare it. The only difference is the add of sugar, so it becomes a sort of sweet treat. At the same time, Aissata introduced us to the Senegalese Thieboudienne: a big mix of rice with fish (or meat, depending on what you have), vegetables and spices that is usually cooked for big gatherings. Enjoy!