"The "Tom Brown" porridge recipe is quite simple. The hardest part is getting the right corn flour. In Ghana they lightly toast the corn before grinding it. For years I tried unsuccessfully to duplicate the process. The corn in Ghana is not sweet corn, it is hard like Indian corn. One recipe said to use ground popcorn, toasted lightly in a dry frying pan. It's much simpler to check with an African market that specializes in West African ingredients and get it from them. This is a favorite student breakfast food I remember fondly from my days teaching at a boarding school in Nungua, along the coast of Ghana..................To make enough for 2 people, one simply brings 1/2 cup of water to a boil in a pan. While it is heating, add 1/2 cup of the flour to 1/2 cup of water in a bowl, and a little salt to taste and mix thoroughly (I use a whisk). When the water in the pan comes to a boil, reduce the heat and slowly stir in the flour/water mixture. It will cook in just a couple of minutes. I ate mine with some honey, evaporated milk (the way I learned to eat it in Ghana), and chopped peanuts on top. If you like a thinner porridge, just add more water." Fran Osseo-Asare
Check out: www.betumi.com -it's a fantastic culinary website founded by ,Fran Osseo-Asare -a North American sociologist and writer who is married to a Ghanaian. BETUMI website grew out of Fran's love of sub-Saharan African food and the lack of; -knowledge or - interest; and the failure of others to take sub-Saharan African food, -seriously. Accompanied by a must subscribe blog -BETUMI -celebrates [all] culinary delights of African origin, -especially Ghanaian. You can also order Fran's cook book, 'A Good Soup Attracts Chairs' and a host of other culinary books at BETUMI. www.betumi.com
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