Jamaican-style porridge to warm your soul

BY NOEL CUNNINGHAM

There is nothing like a hot bowl of porridge in the morning before you start your busy day. Porridge is a breakfast cereal dish, made by boiling ground, crushed or chopped starchy plants typically grain in water or milk and sweetened. It’s no different for us in the Caribbean when it comes to porridge. Three of the top porridges include, cornmeal, oats and rice. But as Jamaicans we have to do things differently by adding peanuts and hominy to the mix, even pumpkin porridge. This week I’m sharing two of the island’s favorite porridge recipes to keep you warm.

Hominy corn porridge

This dish may seem like a pain to make but it’s well worth it in the end. If you’re a corn lover like myself, you will enjoy every sip you take. In this recipe, I mixed together the flour and cream of wheat to thicken the porridge. However, you can use flour or cornstarch alone, but I particularly love the flavour of the cream of wheat with it.

Makes 5 servings

Ingredients

• 1 cup hominy corn
• 6 cups water
• 1/4 tsp. salt
• 1 cinnamon stick or 2 tsp. cinnamon powder
• 3 tbsp. flour (to thicken)
• 2 tbsp. cream of wheat (to thicken)
• 2 tsp. nutmeg, grated
• 2 tsp. vanilla flavouring
• 1/2 coconut milk (optional)
• 1/3 cup sugar
• condensed milk to taste

Directions

1. Rinse the corn and place in a pot of water to soak overnight.
2. In the same pot, boil corn for 45 minutes to an hour (time depends on the corn used) with salt and cinnamon stick until tender; lower heat.
3. In a small bowl, dissolve cream of wheat and flour by mixing it with some water. Turn the stove to medium heat and add the coconut/cow’s milk and the combined starch to pot; stir porridge until thickened.
4. Add nutmeg, vanilla and milk, stirring after each addition. Add condensed milk to sweeten the porridge and/or sugar to taste, if desired.

Peanut Porridge

I personally think peanut porridge is almost every Jamaican’s first or second favourite porridge if you should ask; going head to head with hominy corn. Most males like it with the idea that it gives stamina (strong back) but as a chef I know it’s a rich source of protein and iron. Many people consider it to be a part of Jamaica’s street eat because it’s popular on the street side at dances, or even on the corner selling. Here is a recipe

I’ve tried and love. It’s quick, spindle and ‘straight forward”.

Ingredients

• 2 cups raw peanuts
• 1 cup oatmeal
• 5 cups water + more if needed
• 3 tsp. salt
• 2 tsp. vanilla
• 1 tsp. nutmeg
• 1 tbsp. vanilla
• 1/3 cup sugar
• 2 tsp. cinnamon powder
• 1/4 cup condensed milk or to taste

Directions

1. Put peanuts to boil in 4 cups of water for 15-20 minutes, then allow to slightly cool.
2. Pulse on high speed with water in a blender or food processor.
3. Transfer mixture to a medium pot.
4. Bring to boil over medium heat, stirring occasionally.
5. In the same blender or food processor pulse oatmeal until it becomes powder.
6. Add to peanut mixture, stir well to combine.
7. Add more water if mixture gets too thick.
8. Add vanilla, nutmeg, cinnamon, sugar, and salt. Stir well. Stir in condensed milk.
9. Simmer for 10 minutes and enjoy.