How to make
In already boiling water, add salt and gradually pour in and mix the corn flour. Boil until the corn porridge hardens and begins to separate from the walls of the container.
Pour it into a tray in a 1 3/4″ (4 cm) thick layer. Arrange the cheese and bacon on top and then pour in a second layer of the porridge. Then arrange cheese and bacon again.
Fry the butter with the paprika in a pan, then pour it over the kachamak just before serving.
Serve it hot.
