This creamy corn porridge is a delicious hearty Ghanaian breakfast. Enjoy it with a dust of cinnamon, evaporated milk, peanuts and a sweetener of your choice.
Happy New Year!!! After the indulgence over the holidays, January is the month when we all want to eat healthy.
Corn is such a versatile crop. It is one of the world’s most popular cereal grains. Popcorn and sweet corn are the more popular varieties, but there other varieties of corn which are widely consumed.
In Ghana corn is a staple food . It is boiled, roasted and steamed. I love freshly boiled corn dipped in salted water and eaten with coconut. During my teen years when attending boarding school the only meal I looked forward to was corn porridge, locally known in Ghana as Oblayo. This dish doesn’t use any fancy ingredients, just two. Corn and water. However it is delicious. Even more so, when sprinkled with some cinnamon, drizzled with lots of evaporated milk and just the right amount of sugar.
For years I forgot about Oblayo until a friend mentioned it to me and introduced me to Hominy Corn. With this I was able to recreate a childhood favourite food of mine.
What is Hominy Corn?
It is corn kernels that have been processed in a special process called nixtamalization. This process involves soaking the kernels in a special solution of lime water. Nixtamalization causes the kernels hulls to loosen, double in size and soften. Hominy is different to sweet corn which is sugar rich. Hominy corn is savoury and more meaty.
Tips for making Corn Porridge (Oblayo)
Start of by soaking the corn overnight. It softens the kernels and drastically reduces the cooking time. The longer we leave the kernels soaked the quicker the cooking time.
You can make this over the stovetop in a saucepan, in a pressure cooker or with a rice cooker.
Cook on a medium heat and stir often to prevent the corn from sticking to the bottom of the pot.
Although traditionally cooked with any spices, you can season with cinnamon or nutmeg or both.
Add more water if needed when cooking.
To thicken the porridge add a slurry made with a tablespoon of corn meal and water and add to the porridge 10 minutes before it is ready.
For more Ghanaian recipes, please check out these out:
Thai Jasmine Jollof Rice
Ghanaian Meat Pies
Jambalaya Jollof with Fried Plantain
Black Eyed Beans Stew
If you make this recipe be sure to leave a comment below. I would also love it if you tag @bakesbychichi on Instagram ❤
Hominy Corn Porridge- (Oblayo)
- 280 (1 cup) hominy corn kernels
- 1 litre (4 cups) water
- ¼ teaspoon salt
- ½ teaspoon cinnamon, optional
- ½ teaspoon nutmeg, optional
- Rinse corn kernels with water in a large bowl 2-3 times until the water runs clear.
- Add 500 ml (2 cups) of water to the bowl and leave to soak overnight.
- Drain water from the corn. Transfer corn to a large saucepan and to that add 500 ml of water. Bring to a boil and turn heat down to low. As the water in the porridge recedes, top with hot water. Cook until you are able to squash the corn is tender and you are able to squash the corn with your fingers. This should take about 2 hours.
- Make a slurry with 1 tablespoon of cornmeal and water, Stir into corn porridge. Add salt, nutmeg and cinnamon and cook for a further 10 minutes.
- Sweeten with sweetener of your choice and drizzle with evaporated milk.
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