Heat water in a heavy-based saucepan.
Add salt and sage.
Stir in the maize meal until mixture is smooth and allow to simmer covered for 30 minutes.
Stir in the cheese and butter and pour into a greased 17 cm square cake tin.
Use a spatula to smooth the top.
Allow to cool completely.
Turn maize meal base out on a cutting board and cut into 1 cm squares.
Heat ghee in a heavy-based frying pan and fry maize squares in batches until crisp and golden brown in colour.
Drain on kitchen paper.
Store in an airtight container until needed.