Ghanaian Tom Brown Cereal
A nutritious and flavorful Ghanaian breakfast cereal made from roasted corn, millet, sorghum, and soybeans. This peanut-free version uses sunflower seed butter to enhance the richness and flavor.
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Ingredients
- 1 cup Tom Brown Cereal (roasted corn, millet, sorghum, soybeans)
- 2 cups Water or Milk (dairy or non-dairy)
- 2 tablespoons Sunflower Seed Butter
- 1-2 tablespoons Sugar or Honey (to taste)
- 1/4 teaspoon Salt
Original measure retained: its cup/spoon or fluid-volume standard is unspecified. Source temperature equivalents could not be reconciled. Check the original instruction before cooking.
Instructions
- 1In a medium saucepan, combine the 2 cups of Water or Milk with the 1/4 teaspoon Salt.
- 2Place the saucepan over medium-high heat (400°F / 200°C) and bring the liquid to a rolling boil.
- 3While the liquid heats, measure out the 1 cup of Tom Brown Cereal.
- 4Once the liquid is boiling, reduce the heat to low (95°C). Gradually whisk in the 1 cup of Tom Brown Cereal, a little at a time, to prevent lumps from forming. Continue whisking until smooth.
- 5Cook the cereal over low heat (95°C), stirring constantly with a whisk or spoon, for 5 to 10 minutes. The cereal is ready when it has thickened to your desired consistency, coating the back of your spoon.
- 6Remove the saucepan from the heat. Stir in the 2 tablespoons of Sunflower Seed Butter until it is fully melted and incorporated into the cereal.
- 7Add the 1-2 tablespoons of Sugar or Honey, tasting as you go to reach your preferred sweetness. Stir well to combine.
- 8Serve the Tom Brown Cereal warm immediately.
Substitutions
Peanut Butter → Sunflower Seed Butter
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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