KOKO and DOUGHNUT RECIPE

A bite into a hot doughnut , followed by a spoonful of the classic Ghanaian fermented cornmeal porridge , is a marriage of tongue rolling flavours coupled with  the 'abhorrent' behavior of spoon licking.

Don't be too hard on yourself, if you catch yourself licking the spoon, just shrug it off and enjoy each morsel. 

Watch how to create these delight if either the dry or wet doughnut with Koko in the comforts of your home. 

Good morning!

DRY DOUGHNUT RECIPE 

WET DOUGHNUT RECIPE 

KOKO RECIPE 

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CORN MEAL PORRIDGE ( KOKO / KOOKO)

Fermented Corn meal porridge, popularly referred to as 'Koko' or 'Kooko' in Ghana, is the quickest gluten free porridge to enjoy at breakfast. 

This recipe has the chaff removed for a silky smooth finish. Alternatively prepare the porridge without separating the chaff, which then gives the porridge its fibre content. 

Even though this is a straight forward recipe, it's easy to end up with a lumpy porridge. 

The only way to prevent a lumpy porridge is to constantly stir the mixture till it's cooked. Interestingly enough there's something gratifying from enjoying a bowl of hot Koko after dinner. The texture and beautiful taste derived from  adding roasted Peanuts or Groundnuts to the porridge makes it addictive. 

My Uncle enjoys a bowl of this porridge before he goes to bed every day; it's his version of a 'warm milk'.

The level of consistency of the porridge depends on your personal preference. If you wish for a thicker consistency, then use less water and for a lighter version, you add a bit more water. You can also choose to add milk to your porridge; if so, use 25ml less of water for this recipe and replace it with 25 ml of milk.

I've served this Porridge with Bofrot/Boflot/Doughnuts which is also a popular pairing in Ghana. 

Find recipes for both the wet and dry Ghanaian doughnuts on my blog and YouTube channel 'Ndudu by Fafa'. 

Ingredients 

60g of fermented milled Corn meal

250ml of water

2 Grains of Selim (Hwentia) optional 

1 tablespoonful of Sugar

Quarter of a teaspoon of salt

 

Method 

Place the corn meal and water into a bowl. Mix till well combined.

Using a colander and another bowl, strain the corn juice off its chaff. Repeat the process of straining till you have a smooth juice. 

 

Pour the smooth corn juice into a saucepan, add the salt and place on a medium heat. 

Using a wooden spatula, continue to stir the corn juice till you have a thick double cream consistency.

Tip

It's imperative to consistently stir the mixture, till its cooked. This is to prevent a lumpy porridge.

Add the Grains of Selim and Sugar to the porridge and continue to stir for another minute. 

Serve whilst hot , (discarding the Grains of Selim) with freshly made doughnut for that traditional Ghanaian breakfast or roasted Peanuts.

 Watch how to make the Corn meal porridge below;

Find more inspiring recipes on my YouTube channel,'Ndudu by Fafa' like the wet version of the popular Ghanaian doughnut and don't forget to subscribe.

All photos and recipes 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.