Recipes List



- 125 grams of Homefoods Hausa Koko flour 

- 720 grams of water

- 245 grams of milk (you can use cow's milk, almond milk, or any milk of your choice)

- 1 tablespoon ground ginger

- 1 tablespoon ground pepper (or to taste)

- 1 teaspoon ground cloves

- 1 teaspoon ground cinnamon

- 1 teaspoon ground nutmeg

- 1 teaspoon ground anise (optional)

- Sweetener of your choice (sugar, honey, or any sweetener you prefer)

- Pinch of salt (optional)

- Groundnuts or peanuts for garnish (optional)


  1. In a mixing bowl, combine the Homefoods Hausa Koko flour with 240 grams of water to form a smooth paste. Make sure there are no lumps.
  2. In a saucepan or a medium-sized pot, bring the remaining 480 grams of water to a boil.
  3. Gradually pour the Homefoods Hausa Koko flour paste into the boiling water, stirring continuously to avoid any lumps from forming.
  4. Reduce the heat to low and let the mixture simmer for about 5-7 minutes, stirring occasionally to prevent sticking.
  5. Add the milk to the pot, and continue to stir the mixture to incorporate the milk fully.
  6. Add the ground ginger, ground pepper, ground cloves, ground cinnamon, ground nutmeg, and ground anise (if using) to the pot. Stir well to evenly distribute the spices.
  7. Let the porridge simmer for another 5-7 minutes, stirring occasionally, until it thickens to your desired consistency.
  8. Taste the porridge and adjust the sweetness with your preferred sweetener.
  9. Add a pinch of salt if desired.
  10. Once the porridge reaches the desired consistency and flavor, remove it from heat. Serve the Hausa Koko hot in bowl with bread, bored or koose for breakfast. You can garnish it with sliced groundnuts or peanuts for added texture and flavor.

“All Variants can be cooked with same method”


A visit from our Netherlands Customers

A visit from our Netherlands Customers (Asia Express) to our Accra Office on 15th November 2019.

Ghana: Growing from a small palm oil exporter into a sizeable food business

Felicia Twumasi established Homefoods in 1995. The idea for a business had been brewing since she was at convent school. Initially, the company focused exclusively on the export of red palm oil, securing substantial market share through a partner in the UK under the Blue Bay label, but today it also produces a range spices and seasonings, sauces and local Ghanaian favourites such as gari. Jeanette Clark spoke to Felicia about putting a supply chain in place, export vs local markets and the grind to grow the company’s customer base.


Homefoods was priveledged to host our European customers (Fresh Tropical) at our Accra Office-Odorkor.