This premium roasted corn flour, known locally in Ghana as Tom Brown, is made from carefully selected and roasted maize kernels. It’s a nutrient-dense traditional porridge flour used for an energizing breakfast.

Recipe: Traditional Tom Brown Porridge

Ingredients:

• 4 tablespoons Tom Brown

• 2 cups water

• 1/2 cup evaporated milk (optional)

• 2 tablespoons sugar or honey (to taste)

• Pinch of salt

• Optional: groundnut paste (peanut butter) for added richness

Instructions:

1. In a bowl, mix the corn flour with a bit of water to make a smooth paste (no lumps).

2. Bring the remaining water to a boil in a saucepan.

3. Gradually add the corn flour paste while stirring continuously.

4. Simmer on low heat for 5–7 minutes, stirring often to avoid burning.

5. Add milk, sugar or honey, and a pinch of salt. Stir well and serve hot.

Serving Suggestion: Enjoy with bread, koose (bean cakes), or boiled eggs.

Food Names in Other African Countries:

• Nigeria: Tom Brown or Pap (though pap is more commonly the unroasted version)

• Kenya: Uji ya Mahindi (roasted maize porridge)

• Uganda: Obushera (though usually sorghum-based, similar concept)

• Cameroon: Koko or Tom Brown

• South Africa: Mabela (made from similar coarse ground maize)