By AKACHI IKECHUKWU-NNAMANI
I bet if I asked you to mention the porridges you know, only yam porridge will come to your mind.
Yes, I know the season of corn is over, thankfully, you could get corn meals off the shelves of your supermarket or even the local market. Let’s dive in:
- 1 cup, cornmeal
- 3 cups, Coconut milk
- ½ cinnamon sticks
- 1 tbsp, vanilla extract
- ½ tbsp, nutmeg
- ½ cup, brown sugar or condensed milk
- In a cooking pan, pour 2 cups of water, 2 cups of coconut milk and a cinnamon stick and boil for 10 minutes. Gradually pour the cornmeal and stir to prevent lumps. (Stir with a wooden stick)
- Reduce the heat and cook for 15 minutes until the mixture thickens.
- Add the vanilla extract, nutmeg and condensed milk. Pour water if needed.
- Turn off the heat, sprinkle nutmeg and serve.
NOTE: If you prefer, you can pour the cornmeal into a small bowl. Pour a little water and stir.
potato croquettes – mashed potatoes balls breaded and deep fried, served with ketchup on plate on old dark wooden table with tomatoes and cheese slices at background, view from above, close-up
Potato balls | I Am A Food Blog
Brushed Potato Balls
Tired of chips and boiled potatoes but don’t know what else to do? Bring out the creative side of you with this recipe.
- Olive or coconut oil
- Ground black pepper
- Sliced cheese
- Tomato sauce
- Salad cream
- In a pot, pour the potatoes and boil them until soft. Pour them into a bowl and mash
- Add salt, pepper and flour. Knead into a dough. Take a little potion, the size of your folded palm and roll it into a ball. Using a finger, make a hole in the middle of the dough and add cheese and cover
- Dip balls into a bowl of eggs. Remove and rub with bread crumbs
- Heat the oil in a saucepan, then deep-fry the balls
- Serve on a plate. Pour tomato sauce and salad cream
Enjoy with your favourite drink.