Corn Dough Recipe

Corn dough porridge is one of the healthiest and most favorite breakfast options
of Ghanaians, especially those who live in the Southern parts. It is highly
nutritious and good for babies as it strengthens their guts.

Servings:

Author:

Prep Time
10 minutes

Cook Time
10 minutes

Total Time
20 minutes

Course:

Soup Breakfast Appetizer

Cuisine:

Ghanaian

Keywords:

corn dough porridge

🧂 Ingredients

2 cups Fermented corn dough
5 pcs Grains of selim/Negro pepper
4 cups water
salt
sugar

Instructions

1 Pour corn dough into a bowl and add 1 cup of water. Mix until there’s no lump in
sight.
2 Get a strainer and strain the corn dough mixture through it.
3 Set the strained corn dough mixture aside.
4 Put a saucepan on the fire, pour in 2 cups of water, add some salt (a teaspoon
or more depending on how you like it), and crush the grains of selim/negro
pepper into the water and bring to a boil.
5 After a few minutes, gently pour the strained corn dough mixture into the
boiling water while steadily stirring with either a spoon or spatula. This is to
prevent lumps from forming.
6 After a few minutes, the mixture in the saucepan becomes very thick. Based on
your preference, you can either add more water to loosen up the thickness or
leave it just as it is.
7 Serve the porridge in a bowl and add sugar or any sweetener of your choice. You
can choose to add milk, roasted nuts, coconut flakes or any topping of your
choice. This porridge is best enjoyed when served hot or warm.