Jamaican Cornmeal Porridge With Coconut Milk
Jamaicans love to make cornmeal porridge with coconut milk. Maybe because it tastes better, because it’s healthier, or because coconuts are so readily available on the island. Whatever the reason, Jamaican cornmeal porridge made with coconut milk is a must-try. The recipe below is a step-by-step guide to making cornmeal porridge with coconut using simple ingredients, and breakfast will be ready within 30 minutes.
Why do Jamaicans eat cornmeal porridge
Cornmeal porridge is a traditional Jamaican breakfast made with or without coconut milk. Families who tend to take healthy eating more seriously, i.e. the Rastafarians, are more likely to make coconut milk a part of their cornmeal porridge recipe
There is no clear evidence as to why Jamaicans eat cornmeal porridge, but judging from the island’s history, two reasons why they do: 1. Cornmeal is cheap and readily available. 2. A large majority of Jamaicans are descendants of Africa, where they consume maize (corn) in abundance, and grind it when it is dry into a powder used to make dishes similar to porridge. So, it’s possible that eating cornmeal porridge is an adaptation of African traditions.
Jamaicans also eat cornmeal porridge because it is filling and healthy, with nutritional benefits including being high in fibre, iron, and enough carbohydrates to get you through the day. Making the cornmeal porridge with coconut milk add healthy fat that is more easily converted into energy.
Cornmeal porridge ingredients
Many of the ingredients in this cornmeal porridge recipe are already in your cupboard, such as cinnamon, vanilla extract, nutmeg, etc. Here is a breakdown of the ingredients needed.
- Coconut milk: Jamaicans only use fresh coconut milk for their cornmeal porridge. If you intend to use canned coconut milk, adjust the amount and add water, since canned coconut milk is creamier than freshly squeezed milk.
- Yellow cornmeal: There are different grades of yellow cornmeal. Cornmeal porridge recipe requires fine yellow cornmeal.
- Cinnamon: It doesn’t matter which cinnamon you use, whether it’s stick, leaf or ground cinnamon powder, just as long as you use cinnamon.
- Nutmeg: Nutmeg grows in Jamaica, so Jamaicans use a lot of it. Use nutmeg for that Jamaican flavour.
- Rose water: Rose water is optional. If you have, use it. If you don’t, it won’t make much difference to the cornmeal porridge’s taste.
- Vanilla extract: Unlike rose water, vanilla extract is needed for this recipe, so don’t leave it out.
- Salt: You don’t need much salt, but without it, the porridge lacks flavour.
- Sugar: Use any sweetener of your choice. You could use honey, condensed milk, or milk powder, as some Jamaicans do.
How to make cornmeal porridge with coconut milk
- Prepare 2 cups of fresh coconut milk, then pour it into a pot with the salt and cinnamon, place it on the fire at medium heat, and bring to a boil.
- Whisk the cornmeal in 1 cup of room-temperature water, making sure there are no lumps. Pour the mixer into the boiled coconut milk. Stir continuously as the porridge thickens to prevent lumps.
- Add the nutmeg, vanilla extract and rose water to the pot. Cover and let the porridge cook for 15 minutes. You can turn the heat down to medium-low at that point.
- Once the cornmeal is cooked, sweeten to taste with your preferred sweetener or use brown sugar as the recipe suggests.
Frequently asked questions
Fine yellow cornmeal. You can also use medium-grind cornmeal, which is more nutritious but has a coarser texture. The coarser the cornmeal grind, the longer the porridge will take to cook and the less smooth it will be.ne yellow cornmeal. You can also use medium grade cornmeal, but the porridge won’t be as smooth.
Cornmeal takes 15-20 minutes to cook. Coarser cornmeal absorbs more liquid and takes longer to cook.
Yes, cornmeal has many health benefits. It is gluten-free, high in fibre, iron and complex carbohydrates that help sustain energy.
It depends on what is better for you, as cornmeal and oats offer different nutritional benefits. While cornmeal is richer in iron and antioxidants and is naturally gluten-free, oats provide more protein and fibre.
Cornmeal porridge is mainly eaten at breakfast. However, some Jamaicans eat porridge at any time of the day. The most popular thing eaten with cornmeal porridge is excelsior water crackers. Crush the crackers into the porridge. Breaking up bread in the porridge is another common thing Jamaicans do when eating porridge. Bread and crackers pair well with cornmeal porridge, but ripe bananas make a good topping.
Enjoy the recipes below.
Related:
Jamaican Cornmeal Porridge With Coconut Milk
Ingredients
Method
- Add the cornmeal to a kitchen bowl with a cup of water. Whisk until smooth and watery, making sure there are no lumps. Set aside.
- Add the coconut milk, cinnamon, and salt to a saucepan over medium heat, and bring to a boil.
- Pour the cornmeal mixture into the boiling coconut milk, whisking continuously to prevent lumps. Keep whisking as the porridge thickens. (If the porridge is too thick for your liking, add more coconut milk a little at a time whilst whisking)
- Add the remaining ingredients, turn the heat to medium-low, cover the pot and let the porridge cook for about 15 minutes.
- Sweeten to taste with the sugar and serve.
Nutrition
Notes
- Coconut milk: You can use coconut powder mix, but I wouldn’t recommend it.
- Cinnamon: Ground cinnamon or stick is also and option. If you are using ground cinnamon add when you add the nutmeg.
- Sugar: Sweeten to your liking. You can use whatever sweetener you prefer.
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Do I have to sweeten with condensed milk or I can use something else. I have IBS so that’s a no no.
Reminds me of my childhood. Thank you so so much for sharing
love this recipie! big hit with the family recently
Really enjoyed this one thank you for a great tasting, filling breakfast porridge recipe pretty straightforward to follow.