Toasted Corn Flour Porridge

“Tom Brown”/Ablemamu

Preparation info

  • Difficulty


  • Makes



Appears in

The Ghana Cookbook

By Fran Osseo-Asare and Barbara Baëta

Published 2015

  • About

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.


  • ½ cup Toasted Corn Flour (Ablemamu)
  • ¼ teaspoon salt



  1. Bring ½ cup of water to a boil in a saucepan.
  2. While the water heats, put the toasted corn flour, salt, and ½ cup water in a bowl and mix thoroughly using a whisk.
  3. When the water in the pan boils, reduce the heat to low and slowly stir in the batter. It will thicken and cook in a couple of minutes. Its consistency is creamier and lighter than oatmeal.

To serve

This porridge is great with honey or sugar, evaporated or any milk, and/or chopped peanuts on top.