It’s been a busy first week an a half at PST in Jamaica, but that is a post for later this week. This evening I’m here to talk to you about porridge. I don’t know if any of uuno (Jamaican Patois word for ya’ll) have tried porridge before or if (like me) you’ve only heard of it in stories like Goldilocks and the Three Bears. But if you haven’t tried it yet, you’re missing out. This was the first recipe my host mom taught me to cook for breakfast and it’s definitely worth sharing:
Please note that Jamaicans generally do not use measured amounts in cooking and I will therefore not be providing exact mounts for ingredients.
- Cinnamon leaf
- cornmeal OR oats (for oat porridge – which I prefer)
- about a 2:1 or 3:1 ratio of water to cornmeal or oats (we used around 5 cups water and 2 cups cornmeal or oats)
- vanilla extract
- milk or coconut milk
- sugar (brown chunky cane sugar is what we use here)
- condensed milk
- Boil water on stove with one or two cinnamon leaves
- Add cornmeal or oats – dissolve or stir in completely
- add lick of salt, freshly ground nutmeg, and splash of vanilla extract, and about a cup of milk. Stir in completely and return to gentle boil
- Simmer / Boil 10 – 15 minutes, stirring regularly so it doesn’t get lumpy
- Add water if necessary while cooking. You’re looking for a thick, slightly viscous but not too viscous consistency at the end — it’s personal preference and will probably take some practice (“should be a little runny but not too much” – quote from host mom)
- At the end, remove from heat.
- Add 3 or 4 spoonfuls of sugar, a half can of condensed milk and stir in completely.
- Serve, eat with bread or top with banana or neesberry.