How to Cook Delicious Cornmeal porridge with a spicy twist

Cornmeal porridge with a spicy twist. This Jamaican Cornmeal Porridge Bowl is a twist on the very popular traditional cornmeal porridge in Jamaica. After cooking, I stir in sweetener and spices. I included the traditional spices used in Jamaica, you can substitute with a combination of cardamom and coriander or just omit and it will.

Cornmeal Porridge is typically the first "heavy" food a Jamaican baby is fed when they are being weaned off the bottle. Jamaicans will typically dip hard dough bread in the porridge while eating it. This cornmeal porridge is a staple breakfast food in Jamaica and the Caribbean islands. You prepare brewing heat Cornmeal porridge with a spicy twist working 9 receipt furthermore 6 along with. Here is how you win.

modus operandi of Cornmeal porridge with a spicy twist

1. It's of fine cornmeal.
2. Prepare of Hot water.
3. You need of Milk.
4. Prepare of Condensed milk.
5. You need of cinnamon.
6. You need of sweet mixed spice.
7. It's of grated ginger.
8. Prepare of table spoons fine coconut.
9. You need of Large pan.

Typically made with fine cornmeal, cows milk, spiced with cinnamon and nutmeg, and sweetened with condensed milk. However, you can easily change things up and veganize this recipe if you like. PRODUCT Ingredients: breadfruit powder, Moringa powder, cinnamon powder and tumeric. And this porridge is known as a sort of cleanser because the cornmeal is supposed to be rough enough to mildly pass through your digestive Needless to say I did not make it as a soccer player.

Cornmeal porridge with a spicy twist individually

1. Measure out the cornmeal and add enough milk to make a paste. Mix out as much lumps as possible..
2. Half fill a large pan with half hot water and half milk. Heat until boiling. This is the pan I used....
3. Add your paste to the pan. Mix thoroughly. You can use a whisk to make it smoother..
4. Add the coconut, cinnamon, sweet mixed spice, and grated ginger..
5. Add condensed milk for sweetness. Add until you are satisfied with the level of sweetness. Preferences often vary..
6. Stir the mixture then turn down the heat to a medium-low and place the lid on the pan. Check occasionally and stir until thickened..

However, I did eat more than an ample amount of molasses in my cornmeal porridge.maybe too. Make this traditional Caribbean cornmeal porridge for breakfast and even for a snack. Cornmeal, oats, and sago are the most popular of the porridges. This Jamaican Cornmeal Porridge Bowl is a twist on the really popular conventional cornmeal porridge in Jamaica. Creamy and tasty, with the best After cooking, I stir in sweetener and spices.