This premium roasted corn flour (16oz/454g), 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 NINA Roasted Corn Flour (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: In a bowl, mix the corn flour with a bit of water to make a smooth paste (no lumps). Bring the remaining water to a boil in a saucepan. Gradually add the corn flour paste while stirring continuously. Simmer on low heat for 5–7 minutes, stirring often to avoid burning. 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)
