Saturday, 13 July 2013

Life of Spice: Cornmeal Porridge

Porridge is a typical meal for breakfast in many Jamaican families. Dem say porridge mek yuh strong. There is a variety of porridges which may include: Rice Porridge, Hominy Porridge, Green Banana Porridge, Plantain Porridge, and Oats. Just to name a few. Porridge may be accompanied with bread, crackers, fried dumplings or simply served alone.

2 cups of cornmeal
1 tbsp of flour
2-5 cinnamon leaves
pinch of salt
2 tbsp vanilla
1 tbsp grated nutmeg
1/2 cup sweetened condensed milk
3/1/2 cups of water
1/3 cup sugar (optional)

1. Add 2 cups of water, salt and cinnamon leaves to a pot. Allow to boil.
2. Place 2 cups of cornmeal and 1 tbsp flour in a bowl and combine with 1/2 water to make a loose paste.
3. After the water in the pot has started to boil; add the cornmeal mixture and stir continuously as to prevent lumps. Once the cornmeal has thickened you wont need to stir as much.
4. Turn to medium heat and allow to cook for atleast 25-30 minutes. Remember to stir occasionally.
5. After the 30 minutes, turn off the flame and sweeten the porridge by adding nutmeg, sugar, vanilla flavouring and condensed milk.
6. Serve at the desired temperature.
7. Enjoy

 Be mindful that the cornmeal may pop or splatter while cooking so be careful.