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Cornmeal Porridge

July 7, 2015

Barbados – Day 7

I bought the cutest pair of pyjamas in England ever with cupcakes and rainbows and all sorts of cutie pie oogly things.  My first morning waking up in the pyjamas I had to have something super cute and nostalgic for breakfast.  Why? Because I said so.  This porridge is the ultimate Caribbean porridge.  It truly is the breakfast of champions. No but seriously, us Caribbeans are a fast species.

This recipe was taken from Caribbean Cookery Secrets by David and Gwendolyn Daley (Right Way, 2013).


1/2 tsp salt, 5 cups water, 1 cup yellow cornmeal, 1 cup milk, 1 tsp vanilla essence, 1.2 tsp ground cinnamon, 1/4 ground nutmeg, 2 tbsps condensed milk


1.Place salt and water into a pan and bring to the boil.
2. Place the cornmeal in a separate bowl.
3. Add the milk to the cornmeal and slowly stir into a smooth paste.
4. Stir the cornmeal paste into the salted water.
5. Cover and cook on a low heat for 15 minutes.
6. Stir in vanilla, cinnamon and nutmeg.
7. Cover and simmer for 15 more minutes.
8. Sweeten with condensed milk or sugar.


From → Breakfasts

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