Jamaican cornmeal porridge recipe – Video

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Islandgirl’s super silky nutritious cornmeal porridge:

Two cans coconut milk

1 cup water

2 cups cornmeal (preferred choice cornmeal- King Author organic yellow cornmeal fine grain)

2 cups almond milk from the box

Condensed milk to taste

A pinch of salt

A dash of nutmeg

A dash of cinnamon

A dash of pumpkin spice

1/4 teaspoon almond extract

1 tablespoon vanilla

Method:

Bring two cans of coconut milk and one cup of water to a boil.

Mix two cups of cornmeal with two cups of almond milk or coconut milk from a box. Make sure mixture is free of lumps.

Pour cornmeal mixture in boiling coconut milk. (Make sure stove is on low heat)

Mix mixture in until it’s smooth and cornmeal is no longer completely raw. Then cover & leave to cook for about ten minutes.

Then add condensed milk to taste, a pinch of salt, nutmeg, cinnamon, pumpkin spice, almond extract and vanilla. Let simmer for three to five minutes. Serve hot.

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