Ghanaian Breakfast Ideas Ep. 1 – Koose & Corn Dough Porridge Combo

palm oil

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil offers a similar flavor with healthier fats.

black-eyed peas

🥗Healthier: lentils

💰Cheaper: chickpeas

Lentils are high in protein and easier to cook.

fish

🥗Healthier: tofu

💰Cheaper: mushrooms

Tofu provides protein and is a great meat substitute.

baking powder

🥗Healthier: yeast

💰Cheaper: none

Yeast can create a lighter texture without added chemicals.

Sort and wash the beans thoroughly, about two times before soaking.

Soak the beans for about 6 hours or overnight.

Strain the water from the soaked beans and blend them until smooth, adding salt to taste.

Mix in chopped onions until well combined and light and fluffy.

Heat oil in a frying pan and scoop the mixture bit by bit into the hot oil.

Flip the fritters over until golden brown, paying attention to avoid burning.

Remove the fritters from the oil and drain on paper towels.

For the porridge, add corn dough to a bowl and mix with water, mashing until smooth.

Strain the mixture through a sieve to remove chaff.

Transfer the strained mixture to heat, stirring continuously to avoid lumps.

Add warm or room temperature water as needed to achieve desired consistency.

Add salt to taste when the porridge is almost done, avoiding early dilution.

Serve the porridge with sugar and milk or milk powder.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary