Grits/ Corn Kernel Porridge
It might be called grits for global identification and because it is made from crushed grits collected after harvest made into a sweet and delicious breakfast meal, many Africans can’t resist. Popular in almost every part of Africa, the porridge has different names in local languages and is enjoyed by all. The corn grits are left whole, washed very well and left to boil in water until they become very soft. Once boiled, a pinch of salt is added and it is again mixed with sugar and milk and eaten either hot or cold with bread or any other side serving of one’s choice. It is popularly garnished with groundnuts and is a favourite in countries where corn grows in abundance all year round.
