Ewe Corn Porridge

Koklui

Preparation info

  • Difficulty

    Easy

  • Makes

    2

    servings

Appears in

The Ghana Cookbook

By Fran Osseo-Asare and Barbara Baëta

Published 2015

  • About

This makes a nice morning meal or evening snack.

Ingredients

  • Heaping ½ cup slightly fermented white corn dough (Banku)
  • ½ teaspoon salt (or to taste; use less if the corn dough is very sour)

Method

Directions

  1. Rub the corn dough between your hands or through a coarse sieve into a bowl or pan, and then shake it in a circular motion until it is the size of dry couscous.
  2. Bring 2 cups of water to a boil.
  3. Stir the corn dough into the boiling water. If it is too thick, add about ½ cup of hot water. It is ready almost immediately. Stir in the salt.

Variations

  • Add a few leaves of lemongrass.
  • Add some nutmeg, sugar, or honey.