Today at Dee’s Mealz, I will be telling you how to make Tom Brown flour/powder from scratch.
Tom brown is a cereal recipe prepared for and mostly consumed by babies, but adults also aren’t limited to it.
It is mostly used to wean babies.
Tom Brown is made of Guinea corn, Groundnut (peanut), Soya beans, crayfish, ginger and cloves (kayan kanshi). Some people tend to add maize to it. But I won’t be adding maize in today’s recipe.
A lot of people believe that it makes them fat or add weight. But to me, I will say it depends on the nature of your body.
So, let’s begin.
- 6 cups of Groundnut (peanuts)
- 7 cups of guinea corn
- 7 cups of soya beans
- 1 cup of cray fish
- 1 handful of ginger (dried)
- 2 tbls of kayan kanshi (cloves,)
- 1 handful of Dates (dabino)
TOM BROWN PREPARATION
Pick any form of dirt and stones from the grains.
Separately wash and spread the guinea corn, soya beans and groundnut. Allow to completely dry.
Note: wash and dry them separately.
When they are all dried up, pack into separate bowls.
Using a wide frying pan, fry each of them separately.
Note: When frying, do not allow to get burnt.
After frying, spread and allow to cool down.
Using a mortar and pestle, crush the crayfish, ginger and kayan kanshi.
Also break the dates (dabino) in half, remove the seed, then crush with the mortar.
When it’s all cooled down, turn the soya beans in a mortar and use the pestle to grind softly for the coats or shaft to come off.
When the coats are out, breeze it and turn in a suitable bowl.
Tip: you can also peel the groundnut, but its optional.
Add the groundnut and guinea corn to the soya beans.
Add the crushed dates (dabino), crayfish, ginger and kayan kanshi.
Mix well and take for grinding into flour form or you can use a blender.
After grinding, spread open and allow to completely cool down.
You can sieve it before storing in a container or just store and use anytime you want to prepare it.
And that’s all I can tell you about how to make the Tom Brown flour.
How To Prepare Tom Brown Meal will be coming up soon.