Tom Brown (Roasted Corn Porridge)

Ingredients

• 1 cup (235 ml) Tom Brown flour (roasted corn, groundnut, and soy blend)
• 3 cups (710 ml) water
• ½ cup (120 ml) evaporated milk or coconut milk
• Sugar or honey to taste
• ¼ tsp (1 ml) ground cinnamon (optional)
• Pinch of salt

Instructions

1. Mix the Tom Brown flour with 1 cup cold water in a bowl to form a smooth paste. Stir until no lumps remain.
2. Bring the remaining 2 cups of water to a boil in a saucepan.
3. Reduce heat to medium-low and gradually pour the flour paste into the boiling water, stirring continuously.
4. Keep stirring for 8-10 minutes as the porridge thickens to a smooth, creamy consistency.
5. Add evaporated milk and stir to combine.
6. Add sugar or honey to taste, and cinnamon if using. Add a pinch of salt to enhance the flavors.
7. If too thick, add a little hot water or milk to reach desired consistency.
8. Serve warm in bowls. Can be topped with extra milk, sliced banana, or roasted groundnuts.

Tips & variations

• Tom Brown flour is available pre-mixed at Ghanaian and African grocery stores. You can also make it at home by dry-roasting corn, groundnuts, and soybeans, then grinding to a fine flour. The roasting is what gives Tom Brown its distinctive nutty, toasty flavor. Always mix with cold water first before adding to hot water - this prevents lumps. For babies, make it thinner; for adults, a thicker consistency is preferred.