CORN MEAL PORRIDGE RECIPE (GHANA KOKO) ||6+ MONTHS BABY FOOD IDEA

Take the corn dough (condo) out of the freezer and let it sit in room temperature water for 1-2 hours to de-freeze.

Break the corn dough into smaller pieces using your fingers and place it in a bowl.

Add a little water to the corn dough to help break it down.

Use a spoon to separate the corn dough into bits before using your hands.

Wash your hands and mash the corn dough with your fingers, adding more water as needed.

Sieve the mixture to separate the particles from the liquid.

Put a small pot on the stove and boil water for about 1-2 minutes.

Once the water is boiling, add the sieved corn dough mixture to the pot.

Stir slowly to avoid spilling, and continue stirring throughout the cooking process.

As lumps form, use a spatula to mash them against the wall of the pot and increase the stirring speed to prevent coagulation.

If the porridge is too thick, add a little more water; if it's okay, leave it as is.

Once the porridge is ready, remove the African bush (winter) from the mixture.

Pour the porridge into a thermal flask to keep it hot.

For serving, take a portion of the porridge and add sugar and milk to taste, mixing thoroughly.

Optionally, mix the milk with warm water before adding the porridge to prevent lumps.

Equipment Needed

Spice Level:

Dietary

Allergens