Breakfast
Tom Brown Porridge (Roasted Maize & Soy Porridge)
The Quirky Foodster Team
Ingredients
- 200 g (1 1/2 cups) roasted maize flour
- 50 g (1/3 cup) roasted soybean flour
- 750 ml (3 cups) water or milk
- 60 g (1/3 cup) sugar, or to taste
- 1/4 tsp salt
- 1/2 tsp ground nutmeg (optional)
- Evaporated milk, to serve
Method
- Combine the maize flour and soybean flour in a bowl with a little cold water to make a smooth paste.
- Bring the remaining water or milk to a boil in a saucepan.
- Whisk the paste into the boiling liquid, stirring continuously to avoid lumps.
- Simmer over low heat for 6-8 minutes, stirring, until thick and smooth.
- Stir in sugar, salt and nutmeg if using.
- Serve hot, topped with a drizzle of evaporated milk.
Introduction: Tom Brown is a nourishing breakfast porridge made from roasted, milled maize and soybeans.
Cultural Background: Tom Brown is a nourishing breakfast porridge made from roasted, milled maize and soybeans. Popular in schools, homes and hospitals across Ghana for its protein content, it is often given to children and convalescents as an easily digestible, energy-dense meal.
Tips: Toast the raw maize and soybeans yourself in a dry pan before milling for the freshest, nuttiest flavour.
Variations: Add mashed ripe banana or peanut butter for extra richness and flavour.
Storage: Keep dry flour blend in an airtight container for months; cooked porridge keeps refrigerated for 2 days.
Reheating: Reheat on the stovetop with a splash of milk or water, whisking well.
Nutrition: Calories: 210 kcal, Protein: 8 g, Carbs: 34 g, Fat: 4 g, Fibre: 3 g
FAQs:
Q: Can I use plain cornmeal instead?
A: Roasting is key to the flavour; plain unroasted cornmeal will taste flat by comparison.
Q: Is this suitable for babies?
A: Yes, it is commonly used as a weaning food when made thin and without added spice.
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