Jorgbon, (porridge made from fermented milled corn) is a favourite breakfast staple in Ghana. There are variations of porridge, which includes corn grits, porridge without the chaff discarded, roasted corn porridge, a silky smooth porridge made from Millet and spices (to mention but a few)
My personal favourite is the 'Ayigbe Kooko' or 'Jorgbon', a silky smooth porridge. Here is a simple recipe to enjoy.
200g of fermented corn dough (this is achieved by using dry corn, soak it in water for 3-4 days, rinse well and mill to a smooth dough)
1 grain of selim
Half a teaspoon of sugar (depending on your personal taste)
700 ml of water
50ml evaporated milk
Mix the water with the corn dough till smooth
If you're using a colander, repeat the process thrice, making sure you discard the chaff each time and washing the colander with water.
Pour the juice into a saucepan and add the grain of selim.
Cook on a medium heat, making sure you consistently stir the mixture.
Stir till the juice thickens to a double cream consistency, (this should take about 8-10 minutes)
Turn the heat off, add the sugar and milk and stir till well mixed.
Discard the grain of selim
Sprinkle the porridge with your preferred roasted nut and serve hot.
Best with tea bread , Sugar bread or butter bread.
All photos are by the owner of this blog.