- 1 Cup Fermented Corn Dough (210g)
- Thumb Size Fresh Ginger (15g)
- 3 Cloves
- 2 Hwentia (Grains of Selim)
- 1 Red Bird Eye Chilli or any red chilli pepper
- 2 Cups of Water
- Hot Water
- Peel the ginger and
grind together with cloves, pepper and hwentia (Grains of Selim) until smooth.
- Mix the ginger
mixture with 1 cup of water.
- Add to the corn
- Using your finger
tips, mash the corn dough to remove all lumps.
- Add the other cup of
water to the corn dough mixture. Mix well until well incorporated.
- Cover with Cling
film and set aside for some couple of hours. Best refrigerated overnight.
- When ready to cook,
sieve the dough mixture to remove the chaff from the ginger mixture.
- Put the kettle on and boil some water whilst getting on with step 9.
- Place the dough mixture on the hob on medium heat and stir continuously in one direction.
- Add a pinch of salt to taste.
- Continue stirring in one direction as the mixture thickens. Add the boiled water, which should still be hot, in small batches. Continue stirring, don't panic when it looks lumpy, just continue stirring in the same rhythm. Add as much water to lighten it to your preferred consistency for porridge. Always ensure the water is well incorporated in the porridge before adding another batch of water. Note that this porridge thickens more when it's taken off the heat and allowed to cool. So my tip here is to make it a bit lighter than your preference and when it cools you get the right consistency.
- Once the preferred consistency has been achieved, let the porridge boil for about 5 minutes to cook it through thoroughly.
- Serve the porridge hot with toasted nuts, honey or any sweetener of your choice, evaporated milk and bofrot (doughnuts) or bread as a side.