Ghanaian Tom Brown Cereal (Corn, Millet, and Sorghum)

Instructions

1. 1Place 1 cup of Corn, 1 cup of Millet, and 1 cup of Sorghum into a large, dry skillet. Heat over medium heat (176.7°C / 175°C) for 5-7 minutes, stirring constantly, until the grains are lightly browned and smell fragrant. Immediately remove from heat to prevent burning.
2. 2Allow the roasted grains to cool slightly for about 5 minutes. Carefully transfer the cooled grains to a blender or food processor and grind them into a fine powder. You may need to do this in batches.
3. 3In a large, heavy-bottomed pot, combine the ground grain mixture with 6 cups of Water and 1/4 teaspoon of Salt. Stir well to ensure there are no clumps.
4. 4Bring the mixture in the pot to a rolling boil over medium-high heat (204.4°C / 200°C). Once boiling, immediately reduce the heat to low (93.33°C / 95°C).
5. 5Simmer the cereal for 30-40 minutes, stirring occasionally to prevent sticking, until it has thickened to your desired consistency. The cereal should be thick enough to coat the back of a spoon.
6. 6Remove the pot from the heat. Stir in 1/2 cup of Applesauce until it is fully combined and the cereal is smooth.
7. 7Serve the Tom Brown Cereal hot or warm.

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