Jamaican Cornmeal Porridge with Coconut and Condensed Milks Recipe

My mommy’s porridge is so good that if she were to make it for adult me, I’d devour it for breakfast, lunch, dinner, and dessert! Delicious!

Repeating Islands

[Many thanks to Peter Jordens for bringing this item to our attention.] Michelle and Suzanne Rousseau describe the historic roots and comforting delights of Jamaican cornmeal porridge. Go to the original article in Serious Eats for the recipe.

Smooth, creamy, and infused with the flavors of nutmeg, vanilla, bay leaf, coconut, brown sugar, and condensed milk, this Jamaican cornmeal porridge is as filling as it is absolutely delicious.

In Jamaica, porridge is considered to be the consummate breakfast food, whether at home or on the go. From the break of dawn, you will find street vendors in any bustling area hawking all kinds of porridge to hungry commuters on their way to school or work. Jamaicans believe that porridge makes babies strong and healthy and, for adults, it serves as an affordable, hot, and hearty breakfast that fills you up and sustains you for many hours.

Porridge is a shared…

View original post 355 more words