1 cup guinea corn flour *Oats are a good substitute for guinea corn
2 tbsp margarine
Cut up meat and chop thyme, parsley and chives. Boil the meat in water for 20minutes. Add the salt beef, peas and herbs and continue to cook the mixture for another 30 minutes or until peas are soft. When done, strain off, saving the stock for later. Next, mince the meat, peas and seasoning using a mortar or an electric blender.
Cook the corn flour in the stock for about 10 minutes-stirring constantly. Add minced ingredients, stir and cook for about half hour stirring the mixture until it reaches a fairly stiff consistency. Cover and allow to steam for 5 minutes. Before removing from the heat, stir in some of the margarine. When done, turn mixture out on a dish-spreading it smoothly with the remainder of the margarine.