Enjoy these 5 handpicked Ghanaian porridge recipes that are gluten free and easy to prepare for breakfast. The next list will be the various snacks that accompany these porridge at breakfast.
KOKO (FERMENTED CORN MEAL PORRIDGE)
A smooth fermented Corn meal porridge, popularly referred to as 'Koko' or 'Kooko' in Ghana, is the quickest gluten free porridge to enjoy at breakfast.
The porridge can either be made with the chaff removed for a silky consistency or kept for its fibre content.
HAUSA KOKO (FERMENTED MILLET PORRIDGE)
Hausa Koko is a popular Ghanaian, street food porridge made from Millet (Bajra seeds) and spices. As the name suggests, it's synonymous with the Hausa's of Ghana and it's readily available across the country. Achieving the perfect consistency, texture and creaminess of the porridge can be daunting and it puts people off from making it at home. This recipe will inspire you to make it at home.
TOM BROWN (ROASTED CORN PORRIDGE)
Made from roasted corn flour is this classic smoky porridge popularly known as ‘Tom Brown’ in Ghana. It is served with Milk, Sugar and ones preferred bread.
RICE WATER (RICE PORRIDGE)
Rice Water' is basically Rice cooked in water into a mushy consistency. It is a popular choice for breakfast in Ghana, especially when prepared on a coal pot which gives the porridge a smoky flavour.
KORKLUI (FERMENTED GRANULED CORN PORRIDGE)
Made from fermented corn meal that’s turned into granules by using a traditional wooden sieve known as ‘Agbadz3’. The granules are carefully cooked in boiling water to make this textured porridge.
You can be creative with what you serve this porridge with, including nuts, fruits,chocolate shavings, herbs etc
Korklui is synonymous with the Ewe tribe from Ghana and Togo and a must try recipe.
Find the recipes for the various porridge on my YouTube channel, ‘Ndudu by Fafa’ below;
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Yam balls (Croquettes) are popular snacks enjoyed both in Ghana and Nigeria. Leftover boiled Yams are used in making this snack, which is enjoyed by all. Recipe varies from each household as it depends on what is leftover. The snack can be made into an indulgent affair or a simple tasty dish. This recipe is inspired by my Mum's creativity in using what is leftover.
INGREDIENTS
Boiled Yam
250g of peeled as diced Yam or Potatoes
500ml of water
Half a teaspoon of Salt
100g of roughly shredded smoked Mackerel
1 finely diced medium Onion
30g of finely diced mixed Peppers (Red, Green and Yellow)
Yolk of 1 Egg
3 tablespoonfuls of Milk or stock
1 tablespoonful of Butter
Quarter of a teaspoon of freshly milled Black or White Peppercorns
FRYING
1 litre of Sunflower , Groundnut or Rapeseed oil
100g of Panko Breadcrumbs or any Breadcrumbs
2 beaten Eggs
METHOD
Watch how to create this textured and flavour backed Ghanaian Yam balls recipe on my YouTube channel, ‘Ndudu by Fafa’, below;
Don’t forget to subscribe, like the video, try the recipe, leave comments with your feedback and share.
All photos, recipes and videos are by the owner of this blog.
