1. In a large mixing bowl, combine the corn flour with ½ tsp of salt.

2. Gradually sprinkle the ¼ cup of cold water over the flour, rubbing it between your palms to create small, pebble-sized crumbles.

3. In a large pot, bring the 6 cups of water and 1 tsp of salt to a rolling boil.

4. Add the chopped moringa (or cabbage) to the boiling water and cook for 3–5 minutes.

5. Carefully sprinkle the Yenė Corn flour crumbles into the boiling water and vegetable mix.

6. Stir gently to ensure the crumbles are submerged and cook for 10–12 minutes on medium heat.

7. Add the garlic and ginger paste along with the green chilies; stir well to combine.

8. Add the spiced butter (or oil) and continue to simmer for another 2–3 minutes until the water is mostly absorbed and the mixture is thick.

9. Remove from heat and let it rest for a few minutes to firm up.

10. Serve warm, traditionally enjoyed as a hearty, nutritious meal.