Bring cornmeal with salt, tap water, pineapple juice and turmeric to a boil, simmer about 1000 cmin on low heat until tight. Spread on a tray about 1 cm thick and bake in the oven at 200° Celsius for about 15 min. The funchi must not brown, so cover with aluminum foil if necessary.
After cooling, cut the funchi into cubes and fry them in hot oil on both sides just before serving.
Tastes great with spicy sauces and relishes.
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