The basic “Tom Brown” porridge recipe is quite simple. While it can be made from various starches or combinations of ground grains, it is generally made from toasted corn flour. The hardest part is getting the right corn flour ( an explanation and instructions for toasting). 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.
This porridge is great with honey or sugar, evaporated or any milk, and/or chopped peanuts on top.
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