How To Make Jamaican Hominy Corn Porridge | Tamara Recipes

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk is lower in calories and can provide a nutty flavor.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers a natural sweetness with added flavor.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: bell pepper

Jalapeños provide heat while being more accessible.

raisins

🥗Healthier: dried cranberries

💰Cheaper: sultanas

Dried cranberries add tartness and are often less expensive.

Soak corn overnight and wash it well before soaking with cinnamon leaves.

Add salt and sugar to the corn to enhance flavor.

Boil the corn until tender, removing any foam that forms on top.

Cover and pressure cook the corn until fully cooked and tender.

Blend water with oats to create a thickening mixture.

Lower the flame and add the blended mixture to the pot, stirring occasionally to prevent lumps.

Remove cinnamon leaves after cooking, if desired.

Gradually mix in coconut milk powder and fresh coconut, if using, until the porridge thickens.

Cook for about 10 to 12 minutes, stirring occasionally to prevent sticking.

Add evaporated milk gradually to reach desired consistency, tasting as you go.

Add spices, including freshly grated nutmeg, to enhance flavor.

Turn off the flame before sweetening the porridge to prevent it from becoming watery.

Add condensed milk gradually, tasting to avoid over-sweetening.

If the porridge thickens too much as it cools, add water or more milk to thin it out, bringing it back to a boil to mix well.

Serve the porridge plain or with bread and butter or crackers, if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens