Porridge is a popular Ghanaian breakfast. While the basic Koko is often made from finely ground white corn flour, there is a spiced version from the North called Hausa koko, which is classically made from fermented millet or sorghum, though it may also be made from fermented corn. In Ghana it is often made with early pearl millet. Millet flour may be purchased from an African market, or substitute millet available in health food or international markets.
The grain is soaked, ground with ginger, chili pepper, cloves, and hwentia, and fermented, then cooked with salt and enough water to make a clear, thin porridge. It is possible to soak and grind and ferment one’s own millet and spices, but a simpler method is simply to buy millet flour and make an unfermented version using easily available spices. This is an American “make-do” version of Hausa koko.
This porridge is traditionally served with Ghanaian doughnuts (bofrot) or Black-eyed Pea Fritters (Akara). While eaten as a breakfast food and served to invalids since it is easily digestible, this also makes a warming, satisfying afternoon snack. Add sweetener and evaporated or any milk as desired.
For a milder version, substitute ⅛ teaspoon of dried ginger for the fresh ginger and use just a pinch of the cloves and peppers.
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