Corn Porridge


Preparation info

  • Difficulty


  • Makes



Appears in

The Ghana Cookbook

By Fran Osseo-Asare and Barbara Baëta

Published 2015

  • About

This simple and common porridge is made almost the same way as “Tom Brown”. Instead of toasted corn flour this version uses unfermented corn dough made (outside of Ghana) by simply adding a cup of water to a cup of white finely stoneground cornmeal. In busy urban areas of Ghana, a farseeing entrepreneur, Albert Osei, founded the popular “Koko King” company, pioneering the advent of portable cups of healthy, inexpensive but hygienically prepared breakfast porridges that people can purchase on their way to work or school. This porridge is on the menu.


  • 1 cup white stoneground cornmeal, pulsed for a few minutes in electric blender to make finer
  • ½ to 1 teaspoon salt (or to taste)



  1. Bring cups water to a boil in a saucepan.
  2. While it heats, in a mixing bowl mix the cornmeal with 2 cups of water. (For a finer texture, often appreciated in Ghana, pour the mixture through a fine strainer into another bowl to strain out the larger pieces of the chaff.)
  3. Add the salt to the boiling water and slowly stir in the corn dough mixture, stirring until thickened.

To serve

Serve warm with desired flavorings, e.g. sugar, honey, chopped nuts, coconut, nutmeg, any milk, fresh lemongrass, etc.


Koko is also made with Fermented Corn Dough (Banku Dough). The texture will be slightly different, though, since the fermented corn dough is not as finely ground as in Ghana.