Tom Brown porridge (Ablemamu) from Ghana to the World: Recipes and Stories That Look Forward While Honoring the Past (page 51) by Eric Adjepong and Korsha Wilson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute light brown sugar for palm sugar. See recipe for topping suggestions.

  • anya_sf on May 30, 2025

    It didn't seem like nearly enough water; the mixture became very stiff after only a couple of minutes. Since the flours had already been oven-toasted, at least the porridge didn't taste raw. I used lowfat milk instead of evaporated. The flavor was enjoyable, but I didn't care for the pasty texture, even after adding extra milk to my bowl.

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