Tom Brown (Nigerian Roasted Corn, Soybean & Groundnut Porridge)

How to Make It

1. 1

   Dry-Roast Your Grains and Legumes

   If starting from raw ingredients, spread the dried corn, soybeans, and groundnuts separately on a dry pan or baking tray. Roast over medium heat on the stovetop or in an oven at 170°C, stirring frequently, until each is golden-brown and fragrant — about 10–15 minutes per batch. Allow to cool completely before grinding. This roasting step is essential for developing Tom Brown's signature deep, nutty aroma.

   Tip: You can buy pre-roasted Tom Brown flour from local markets or grind your own at a commercial mill for convenience. If buying ready-ground, ensure it is fresh and free from moulds.
2. 2

   Blend Into a Smooth Flour

   Combine the roasted corn, soybeans, and groundnuts in a dry blender or take to a local grinding mill. Blend until you achieve a smooth, fine flour. If adding oat flour, mix it in evenly at this stage. Sieve the blended flour to remove any coarse particles, especially important for infant feeding. Store excess flour in an airtight container in a cool, dry place for up to 3 weeks.

   Tip: For infants 6–9 months, sieve the flour twice through a fine mesh to ensure a very smooth, lump-free porridge that is easy to swallow.
3. 3

   Mix the Flour Into a Slurry

   Measure out your desired quantity of Tom Brown flour — approximately 100g (about 6–7 tablespoons) per serving of 4. Place the flour in a bowl and slowly add 200ml of cold water, whisking constantly to form a smooth, lump-free paste. This pre-mixing step is critical — it prevents lumps from forming when the flour hits hot liquid.

   Tip: Always mix with cold water first. Never pour dry flour directly into boiling water as it creates stubborn lumps that are difficult to smooth out.
4. 4

   Cook the Porridge Base

   Pour the remaining 500ml of water into a medium saucepan and bring to a gentle boil over medium heat. Once boiling, reduce the heat to medium-low and slowly pour in the prepared slurry in a thin, steady stream while stirring continuously with a wooden spoon or whisk. Keep stirring to prevent the porridge from sticking to the bottom of the pan. Cook for 10–15 minutes, stirring every 1–2 minutes, until the porridge thickens and the raw flour taste has cooked out completely.

   Tip: The porridge is ready when it pulls away slightly from the sides of the pan and has a smooth, creamy consistency. Thin it out with a splash of extra water or milk if it becomes too thick.
5. 5

   Add Milk, Spices and Enrichments

   Once the porridge base is cooked through, pour in the whole cow milk or soy milk and stir well to combine. Add the ground cinnamon, ground ginger, and crayfish powder (if using for adults or children over 12 months). Stir in the moringa leaf powder last to preserve its heat-sensitive nutrients. Simmer on low heat for a further 3–5 minutes, stirring gently. Taste and add the minimal pinch of iodised sea salt if needed.

   Tip: Moringa powder should always be added off or near the end of heat to preserve its vitamin C and B-vitamin content. Just stir it in and let the residual heat do the work.
6. 6

   Sweeten and Serve

   Remove from heat. For adults without diabetes, drizzle in honey or date syrup to taste and stir well. Serve hot in bowls. For infants being introduced to Tom Brown (from 6 months), serve without any added salt, sweetener, or crayfish — just the plain cooked porridge thinned to a smooth consistency with breast milk or formula for extra nutrition and familiarity. For nursing mothers, serve with a boiled egg on the side for additional protein.

   Tip: Never add honey to any food for children under 12 months due to risk of infant botulism. For diabetic adults, skip all sweeteners and rely on the natural sweetness of the roasted corn and cinnamon.
7. 7

   Meal Prep and Storage

   Tom Brown flour blend can be made in bulk and stored in an airtight jar or Ziploc bag at room temperature for up to 3 weeks, or refrigerated for up to 6 weeks. Cooked porridge should be consumed immediately or refrigerated in a sealed container for no longer than 24 hours. Reheat gently with a splash of water or milk, stirring continuously until hot throughout.

   Tip: Label your bulk flour jar with the date of preparation. If you notice any off smell, discard immediately as groundnut-containing flours are susceptible to aflatoxin mould if stored in humid conditions.