Cornmeal Porridge - Simply Caribbean
Recipe Information
Trinidadian Cornmeal Porridge
Cultural Context
Trinidadian Cornmeal Porridge is a beloved breakfast dish originating from Trinidad and Tobago, showcasing the use of cornmeal, a staple in Caribbean cuisine. Traditionally enjoyed for its comforting texture and sweet flavor, it is often served warm and can be customized with various spices or toppings. This dish has become popular beyond the islands, with variations found in other Caribbean nations and among diaspora communities.
coconut milk
๐ฅHealthier: almond milk
๐ฐCheaper: regular milk
Almond milk is lower in calories and can be more affordable than coconut milk.
sugar
๐ฅHealthier: honey
๐ฐCheaper: brown sugar
Honey provides natural sweetness and is often considered healthier.
butter
๐ฅHealthier: olive oil
๐ฐCheaper: margarine
Olive oil offers healthier fats, while margarine is often less expensive.
Boil 2 1/2 cups of water in a pot over medium heat.
Add bay leaves and a cinnamon stick to the boiling water.
Whisk in the fine yellow cornmeal gradually to prevent lumps.
Reduce heat to low and cook, stirring constantly until thickened.
Add evaporated milk and sweetened condensed milk to the mixture.
Season with ground cardamon, ground nutmeg, ground ginger, and salt.
Stir in vanilla extract if using, and mix thoroughly.
Remove from heat and let cool slightly before serving, garnishing with ground cinnamon.
Cooking Techniques
Equipment Needed
Spice Level:
๐ถ๏ธ๐ถ๏ธ๐ถ๏ธAllergens
Also Known As
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