As a child growing up in a Ghanaian household, porridge was one of our go to breakfast food. My sister loved it spiced and I hated it with a passion. To think that I’ve grown up to love the spiced version of this corn porridge is a shock to me even.I was not going to post this as a recipe initially but a number of people have requested for it so here goes.
what you need
1 cup corn dough
1 small ginger* (see note)
4 dried chili peppers* (see note)
4 Negro Peppers
*This corn porridge is quite spicy. Reduce the quantity of ginger and chili if you don't want all that heat.
Grind the chili and ginger, add 1/4 water and pass the mixture trough a fine sieve. Use an earthen ware or motor and pestle to grind if possible.
Add 1 1/2 cups of water to the corn dough, mix properly and pass it through a fine sieve.Pour sieved dough into a pot. Sieve it twice if you're using a normal sieve. Lightly crush the negro peppers and add to the dough mixture. Add the sieved ginger and chili. Add a pinch of salt and bring mixture to a boil. Stir continuously in a circular manner until it thickens up then add 1 cup of water. Stir and allow to cook until it thickens up again. If porridge is too thick, add a small amount water to thin it. Remove negro peppers and serve with sugar and milk (optional) and bread or anything really.