Jamaican Corn meal porridge

jamaican corn meal porridge

Jamaican cornmeal porridge is a creamy delicious porridge made from corn meal. Came across this porridge as I was trying to make the list of porridge around the world. This cool-sounding porridge is called “cog” or “pop” by Jamaicans.

Ingredients

The main ingredients are cornmeal  and coconut milk. Sweetened with brown sugar or condensed milk or both and a dash of the nutmeg spice makes it a warm and soothing food for the gut. Avoid the condensed milk if you are vegan. Top it with Banana, strawberries, mango, cooked or corn kernals.

Variations to the Jamaican corn porridge

There are many variations to this corn porridge when it comes to toppings.

  1. Serve it with a few kernels of cooked corn.
  2. Top it with strawberry or any fresh berry
  3. Add a few tsp of mangoes to this cooked porridge  The options are endless…

The corn meal I used.

In India corn meal is sold in the name of corn puttu podi in south Indian states.Here is where I buy it from. Corn grit

Other recipes using corn

Tips to make a perfect Corn meal porridge

1. Soak the corn meal in water to get a well cooked non sticky corn at the end.

2. Stir without letting the corn grit at the bottom getting stuck to the pan.

Step by step video

Recipe

Cornmeal porridge | Jamaican corn meal porridge

Corn meal porridge
Prep Time 1 d 10 mins
Cook Time 20 mins
Course Breakfast
Cuisine Carrabian, Jamaican
Servings 4

Ingredients
  

  • 1 Cup Cornmeal
  • 1 Cup Coconut milk
  • 4.5 Cup Water
  • 1 tsp Salt
  • 1/2 tsp Vanilla extract
  • 1/4 tsp Nutmeg grated or powder
  • 1/2 cup Coconut sugar / Brown sugar

Instructions
 

  • Add a cup of water to the cornmeal and set aside
  • In a medium saucepan add the coconut milk, remaining water, soaked corn meal and salt.
  • Stir continuously for 10-12 minutes as the corn cooks well and forms a semi thick porridge.
  • Add in the vanilla, nutmeg and the coconut sugar.Stir well.
  • Serve hot topped with bananas or cooked corn kernals or strawberries

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