The Making Of Tom-Brown

Ingredients:
Millet, Guinea corn, Yellow corn, Soybeans, Groundnut
How to prepare:
1. Roast your preferred quantity of dried corn on fire until it turns brown and just before it starts popping like popcorn, remove it, leave to cool (You can mix the two different types of corn together).
2. Fry your groundnut (1 Derica is okay depending on how much cereals you’re using)
3. Separately fry the millet and the soya beans.
4. After frying the soya beans, grind softly with mortal and pestle to remove the shaft, blow the shaft away.
5. Leave everything to cool
6. Combine all the ingredients together, if you have a high powered blender you can blend the mixture with your blender but if not, take it to the local mill to blend. The mixture should be blended dry.
7. Your Tom Brown mixture is ready! Pour it inside a dry container and prepare it
Method of preparing Tom Brown porridge
It’s one thing to make the powder, it’s another to know how to prepare it so it doesn’t turn out lumpy, the key to achieving a silky smooth porridge is to stir it constantly especially at the beginning of the cooking (just like semo).
Place a small pot on fire, pour small water into it, then make a thick mix of tom brown and pour it into the pot.
Using a turning stick, turn till there’s no lump in the mixture, continue turning it until it becomes thick like custard and looks cooked
The fire should be on a medium heat, cook for about 7 minutes until it becomes firm, cooked and smooth.
You can serve with baby milk or breast milk, for babies, or serve with milk and honey for adults.