Bring to a boil 4 cups of water in advance, in a kettle or saucepan.
Once the water comes to a boil, in a saucepan combine 1 cup of the cornmeal with 1 ½ cups of the cold water to make a smooth paste. Use the wooden spoon for this.
Transfer the saucepan with the cornmeal paste to the stove and set at medium heat and then slowly pour about 3 cups of the boiling water from the kettle into the saucepan, stirring continuously, making sure the mixture is smooth and well incorporated.
Once cornmeal is smooth and almost creamy, let it boil for about 10 minutes covered.
After 10 minutes, remove the cover and begin to add the remaining cornmeal to the saucepan a little at a time, making sure is it well combined before adding more.
The cornmeal should now start to stiffen up quickly with each addition of the cornmeal, and this is where you will need to use a bit of muscle to mix it well. Smooth out any lumps that may happen in the process.
Once all the cornmeal has been fully combined, cover the saucepan with the lid and cook for another 5 minutes. Lift the lid and stir through with the wooden spoon and cover again to cook for another 5 minutes.
Remove from the stove after step number 7, and using a smooth serving spoon, scoop out the cornmeal, one lump at a time and transfer into a serving dish and serve with the Ifisashi Recipe.