Tom Brown Porridge is a traditional Ghanaian recipe for a classic breakfast porridge made from toasted maize flour cooked in water and served topped with evaporated milk and chopped pecan nuts. The full recipe is presented here and I hope you enjoy this classic Ghanaian version of: Tom Brown Porridge.
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This is a classic Ghanaian breakfast porridge that's made from maize flour. The Tom Brown of the title refers to the maize flour, where the maize kernels are toasted before being ground down to a fine flour. Traditionally African mealie maize is used (this is a hard maize kernel) which is lightly toasted before being ground down to a flour. This toasted maize flour is available from African and AfroCaribbean stores, but if you cannot find it, then it is possible to substitute popcorn. Take the popcorn and place in a heavy cast iron skillet. Cook, shaking the pan constantly, for about 6 minutes, or until just before the kernels begin to pop. Take off the heat and pour onto a chilled plate (this prevents them from heating further and popping). Now grind the toasted kernels in a coffee or spice grinder. Sift the ground kernels and re-grind any large bits until you have a fine flour.
Ingredients:
120g toasted maize flour
500ml water
salt, to taste
Method:
Pour half the water into a pan and bring to a boil.
In the meantime, combine the toasted maize flour with the remaining water and whisk to a smooth paste. Season with salt and then the water in your pan comes to a boil reduce the heat then slowly stir in the maize flour slurry.
Cook, stirring constantly, for a couple of minutes (it does not take long) then divide between four bowls. The porridge will be quite thick.
Traditionally it's served topped with honey, evaporated milk and chopped peanuts.
