Gufongo

In a saucepan, place the water, margarine, salt and sugar and bring to a boil.
Lower to low heat and add the corn flour, stirring constantly so that it does not form lumps.
Let it cook for 20 minutes, stirring from time to time so that the preparation does not stick to the pan.
Remove from heat and let cool. Then add the yeast gradually until it is easy to knead.
Sprinkle a flat surface with the wheat flour and place the dough there. With your hands also sprinkled with wheat flour, make small rolls that look like a corn syrup.
Take the rolls to fry in oil over medium heat.
When they are golden on all sides, remove to absorbent paper.
Serve hot with coffee.