Hot and spicy corn dough porridge for the strong at spice.
Some mornings call for spicy porridge, like this spicy corn dough porridge. This was one of my favorite breakfast at boarding school with powdered milk. I would not forgo this and struggle through accounting class, mercy!
Corn dough porridge using ginger, cloves, grains of selim and dried chilli
- 1 cup corn dough
- 2 tablespoon ginger grated
- 5 cloves
- 3 long grains of selim AKA negro pepper/ hwentsea
- 2-3 dried chilli optional
- 3 1/2 - 4 cups water
- 1/4 teaspoon salt
- Sugar / sweetener of choice
-
Put corn dough in saucepan. Grind the spices. Mix the spices with about one cup of water, using a colander, strain the mixture over the corn dough.
-
Add the two and half cups of water and salt and mix till well incorporated. Put the corn dough spice mixture on medium heat, stir continuously till it thickens.
-
Add sugar or sweetener of choice. Serve with roasted groundnuts or milk or both.
Add the remaining half cup of water if the porridge is forming lumps whiles on fire or you want a lighter porridge.
