5 WEST AFRICAN BREAKFAST IDEAS THAT ARE GLUTEN FREE

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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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.