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;

Don’t forget to subscribe, like the videos, leave comments with your feedback and share. All photos, videos and recipes are by the owner of this blog.

TOM BROWN (ROASTED CORN PORRIDGE) RECIPE

'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 

Serves 4

Ingredients 

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 

Method 

Video recipe

Add all the ingredients including the water to a saucepan. 

Using a wooden spatula mix everything together till completely mixed with no lumps. 

Tip;

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. 

Don't forget to subscribe, try the recipe and leave comments with your feedback. 

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