Steps
1. Mix the corn pat with the cold water to a running consistency.
2. Pour the mixture into the boiling water. Add salt.
3. Stir to prevent lumps
4. When mixture coats the back of a spoon, remove from heat, add milk and sugar and serve hot.
5. Cooked 10 mn to a fairly thick, pouring consistency, can be served hot with akara balls or moi-moi.

Source
Food and Agriculture Organization of the United Nations (1991), Post-harvest and processing technologies of African staple foods: a technical compendium, ISBN 92-5-103076-6, Rome