A thick, creamy corn porridge cooked with fresh corn and groundnuts, offering a naturally sweet and nutty breakfast that sustains through the morning.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Blend fresh corn kernels with 2 cups of water until smooth.
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2
Strain through a fine sieve to remove husks, keeping the milky liquid.
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3
Pour corn liquid into a pot, add remaining water and ground peanuts.
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4
Cook on medium heat, stirring constantly, for 15-20 minutes until thickened.
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5
Add sugar and salt. Serve warm in bowls.
Did You Know?
Biokosseu is so filling that Baoulé farmers traditionally eat a bowl before dawn and work the fields until midday without needing another meal.
Chef's Notes
Equipment Tips
- blender
- pot
- wooden spoon
Garnishing
crushed peanuts
Accompaniments
The Story Behind Biokosseu
Biokosseu comes from the Baoulé people of central Ivory Coast. Made during the corn harvest season, it combines two of the most important crops in Ivorian agriculture — corn and groundnuts — into a nourishing morning meal.
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