FERMENTED CORN GRANULES PORRIDGE (KORKLUI) RECIPE

'Korklui' is a gluten free porridge made from fermented milled corn, that's shaped into tiny pearl like granules and boiled. It's particularly enjoyed by the Ewe's of Ghana with roasted Peanuts. 

Korklui (fermented Corn granules porridge) versatility means you can serve it with any nuts of your choosing, fruits, herbs, Chocolate shavings etc for the adventurous or enjoy it as it is. The choice is yours to make. 

INGREDIENTS

40g of fermented milled Corn dough

400ml of Water

1 tablespoonful of Sugar

A pinch of salt to taste

TO SERVE

You can serve the porridge with the following toppings; 

Roasted Peanuts, Cashew, Brazil nuts, Pistachio, practically any nuts of your choice. 

CREATIVE TOPPINGS

Chocolate shavings

Fresh Mint

Blueberry

Milk

Yoghurt

METHOD

Watch how to prepare Korklui below; 

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All photos, recipes and videos are by the owner of this blog.

Koko or Jorgbon ( Corn meal porridge)

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.

Ingredients

Serves 2 

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

Method;

Mix the water with the corn dough till smooth

Pass the corn mix through a muslin cloth or fine colander to separate the chaff from the juice. 

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.