Jamaican Cornmeal Porridge Recipe Whiskaffair

on Jan 04, 2021, Updated Jun 27, 2023 Here are some of my other favorite breakfast recipes: Oreo Pancakes, Pitaya Bowl, Greek Omelette, Scrambled Egg Whites, and Pumpkin Spice Granola. While researching Caribbean cuisine, I came across this Jamaican porridge, which caught my attention. I looked up recipes and other details and made it. It came out delicious. Since that day, I have made it on and off for our breakfast. It is a nice change when we are looking to eat something warming and comforting. This porridge is made by cooking fine cornmeal with water, earthy spices, and coconut milk until it has a porridge-like consistency. It is creamy, full of flavors, and very aromatic. Also called “Cog” or “Pop,” this breakfast food is a part of the breakfast menu at almost all Jamaican households and some of the homes of the Caribbean Islands. Jamaicans believe that this creamy cornmeal porridge makes babies healthy and strong, and for adults, it is a great hot and hearty breakfast that is affordable and keeps them full for a long time. Jamaican cornmeal porridge with coconut milk tastes like a combination of traditional porridge and grits. The cornmeal gives it a corny flavor, and coconut milk, vanilla extract, and condensed milk sweeten it. Cinnamon and nutmeg add warmth and spice. This Jamaican porridge is not too heavy on the stomach and tastes great with a topping of your favorite fruits. It is naturally gluten-free and can be easily made vegan. You can make it in a pot over the stovetop or an instant pot. I share both recipes in the post below; choose your favorite method. Do not confuse cornmeal with cornstarch (cornflour); they are two different ingredients. Coconut Milk – This porridge is traditionally made using coconut milk, which adds a unique flavor and a lot of creaminess. To make a variation, you can replace coconut milk with dairy milk or other plant-based (non-dairy) milk, like almond milk, oat milk, soy milk, etc. Do not forget to shake the can of coconut milk before opening it. Sometimes, the coconut cream and coconut water separate if they have been sitting for long. Note – You can cook the porridge in water, but I won’t recommend it as it won’t be creamy and tastes different. It’s healthier, though. Sweetener – Traditionally, sweetened condensed milk is used to sweeten the porridge. This is a culinary inheritance from the world wars that never left the country. You can also use honey, maple syrup, cane sugar, brown sugar, coconut sugar, or sugar-free substitutes like stevia or monk fruit. Adjust the sweetener according to your taste. Nutmeg and Cinnamon – These spices change the game of this simple Jamaican porridge with their oh-so-amazing flavor and aroma. Vanilla Extract – A little vanilla extract adds up so much taste. Make sure you use a good quality vanilla extract for the best flavor. Nothing is as distasteful as a lumpy porridge; be careful about it. Note – The cornmeal cannot be added directly to the pan; otherwise, it will create lumps. It is essential to mix it with some water first. Do not skip this step. Add the remaining 1 and ½ cups of water and 2 cups of coconut milk to a medium-sized pan and heat over medium-high heat until the mixture boils. Stir frequently using a wooden spoon or a silicone spatula. Set the heat to low. Add the cornmeal mixture to the pan and mix everything well using a wire whisk to make a smooth mixture. Once the porridge has thickened, add the following ingredients and mix well.

4 tablespoon sweetened condensed milk ¼ teaspoon ground cinnamon ¼ teaspoon ground nutmeg ½ teaspoon vanilla extract

If the porridge is too thick, add more water. If you like it sweeter, stir in more condensed milk. The cornmeal porridge is now ready. You can serve it either hot or chilled. Top it with your choice of toppings before serving. Note – This porridge is traditionally served without toppings and a side of crackers, but I like it loaded with fruits. Note – Cover the pan with a lid to avoid skin formation on top if you plan to serve the porridge later. Bring the mixture to a simmer and whisk again. Put the lid on the Instant Pot and set the valve to the sealing position. Press CANCEL and then press PRESSURE COOK. Set the timer to 8 minutes on high pressure. Once the timer goes off, let the pressure release naturally for 10 minutes. Then, manually release the remaining pressure and open the pot lid. Add condensed milk, cinnamon, nutmeg, and vanilla extract, and stir well. If the porridge is too thick, add more water. Stir in more condensed milk if you like it sweeter. The cornmeal porridge is now ready. You can serve it either hot or chilled. Top it with your choice of toppings before serving. Mixing the cornmeal with a little cold water before cooking avoids the formation of lumps. Nutmeg and vanilla are essential in this Jamaican porridge, so do not miss them. You can adjust the flavorings and milk according to your taste. Add some sugar if the condensed milk does not make the porridge sweet enough. If the porridge is too thick, add water and adjust the consistency. I like to top it with chopped fresh fruits such as pineapple, mango, banana, passion fruit, papaya, kiwi, and berries. A sprinkle of ground cinnamon is excellent. You can top it with slivered nuts such as almonds, walnuts, pistachios, or sunflower seeds, pumpkin seeds, flax seeds, or chia seeds. Nut butter, like peanut butter, pistachio butter, etc., is also a great topping option. You can also serve it with buttered and sliced hard-dough bread or crackers on the side. In Jamaica, it is also enjoyed with Jamaican Fried Dumplings (Johnny Cakes). You can also freeze it for about 3 months. If you feel it has become a little dry, add water or coconut milk and mix it well before reheating.