'Tom Brown' is the name of a popular porridge in Ghana. I've always wondered why this roasted corn porridge is known as 'Tom Brown '. I'm sure once this recipe goes out, someone might have an explanation or the history behind the name.
Ghanaian breakfasts are varied and surprisingly gluten free. Even though the recipe is easy to follow, one can end up with a lumpy porridge.
The key to achieving is a silky smooth porridge is to stir constantly, especially at the initial stage of cooking.
The roasted corn flour (the base for this porridge) is made from harvested corn on the cob , that is dried, separated from the cob and roasted.
The roasted corn is then milled into flour, which is then used for various recipes including 'Zowey' (a spicy peanut ball).
The flour is mixed with water and cooked on a medium heat till you have a silky smooth double cream consistency.
The porridge is traditionally served with sugar, milk and bread.
The recipe here has my own nutty and spicy twist, the Ndudu twist. Enjoy
170g of roasted corn flour
600ml of water
3 tablespoonfuls of brown unrefined sugar
Half a teaspoon of salt
1 tablespoon of ground Ginger
A pinch of red chilli
1 tablespoon of smoothly ground peanut butter
Add all the ingredients including the water to a saucepan.
Using a wooden spatula mix everything together till completely mixed with no lumps.
The key to a smooth porridge is to constantly stir the mixture, till you can feel it thicken like a custard.
Place the saucepan on a medium heat and stir ) in the figure of eight) for 7 minutes or until you have a slightly firm ,smooth, silky consistency.
The recipe makes for a thicker porridge to accommodate the milk. Alternatively use your preferred milk (Tiger nut or almond milk) or just add 150ml water instead for a single cream consistency.
Take the saucepan off the heat and serve in a bowl or calabash.
Add your milk and serve.
All photos and recipes are by the owner of this blog.