The most common Jamaican porridge is Cornmeal Porridge. The old folks call it "Pop" or "Cog." 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 system.
Honestly, I can’t agree or disagree with this belief, because I really don’t know if it’s true. I never checked. Never! I am only concerned about the taste of the porridge. Yah Mon!
Interestingly, I was trying out for the local soccer team, Steadham, when I was a young man. And, while every player was eager in getting picked for the team, the subject of diet became a prominent focus regarding the players' strength and stamina. As such, the coach recommend that we eat cornmeal porridge sweetened with molasses.
Needless to say I did not make it as a soccer player. However, I did eat more than an ample amount of molasses in my cornmeal porridge...maybe too much. Yah Mon!
Well here goes, Jamaican Porridge Lovers:
Ingredients:
Add cornmeal to a bowl, and then pour enough water into the bowl to cover the cornmeal. Use a fork to mix the cornmeal in the bowl to let the water and cornmeal mix loose and watery.
Bring the 4 cups of water to boil in a saucepan. Turn the heat to medium.
Slowly pour the water and cornmeal into the saucepan while stirring with a fork. You will have to stir the mix continuously for about 3 minutes. Make figure eight patterns if you like; this will stop the cornmeal from forming lumps. Be careful from this point on.
The porridge will splash and burn your hand if the heat is too high. Turn the fire down even more if the splashes from the pot become large. Cover the pot and let simmer for about twenty minutes. Occasionally stiring the mixture in the pot.
Turn off the fire but do not remove the pot from the stove. Now add all the ingredients, except the nutmeg. Stir to sweeten this Jamaican porridge and then taste it. Add more ingredients of your choice to get the desired taste. Serve in small soup bowls and sprinkle with ground nutmeg.
All right, if you are not able to digest milk you could substitute soymilk for regular milk in this Jamaican porridge. Would like to go strictly Ital with this"pop?" The real Rasta man style? O.K. Remove the sugar, ground cinnamon, and all milk products.
Replace the milk and half & half with coconut milk, the sugar with honey, and the ground cinnamon with cinnamon leaves.
Ital Cornmeal Porridge tastes a little bit different from the “regular” type, but who cares, you da boss.
There is this fascination with oatmeal that one can only wonder why so many people swear by this Jamaican porridge.
Oatmeal is regarded as one of Jamaica’s premier health foods. It is also used as an aphrodisiac in many local drinks that are responsible to “put it back.”
Eh, eh, eh…Yah Mon! So be it!
Oatmeal is regarded as one of Jamaica’s premier health foods. It is also used as an aphrodisiac in many local drinks that are responsible to “put it back.”
Eh, eh, eh…Yah Mon! So be it!
Ingredients:
Method:
Bring water to boil in a saucepan and add oatmeal to boiling water. Reduce the heat to medium and let simmer for fifteen minutes. Sweeten this Jamaican porridge using the same method as cornmeal porridge.
Green bananas are one of our major staple foods. They are usually eaten in combination with some animal protein like fish or meat. But somehow we’ve found a way to make this potato-tasting vegetable into porridge. Watch out Irish potato…you may be next!
Ingredients:
Method:
Wash green bananas to remove dirt or foreign matter. Cut off the tips of each banana and make an incision along the whole length of the banana. Slowly slide your thumb along the incision and remove the skin from the vegetable.
Chop the bananas into small pieces and place them into an electric blender. Add the flour and ½ cup water. Turn the selector to chop for about 2 minutes.
You have to try to make the banana and flour mixture process in the blender until it is smooth.
Bring 4 ½ cups of water to boil in saucepan. Slowly add the mixture to the boiling water and stir the pot with a fork constantly for about 3 minutes. Remove lumps if there are any.
Let the banana porridge simmer for about 15 minutes and then sweeten and flavor the same as cornmeal porridge above.
Ingredients:
Method:
Add rice, salt, butter, and 1 cup water to a saucepan. Bring ingredients to boil and immediately reduce heat to medium. Cover pot and allow rice to simmer for 12 minutes. Use a fork to stir rice and then taste it. Add the rest of the water to the rice, cook for another 12 minutes. Add water to the flour in a bowl to make a watery paste.
Beat the flour with a fork to make a smooth solution of flour and water. Slowly add the water and flour mix to the pot while stirring. Now add the half &half. Keep stirring the pot to make sure you have no lumps. Simmer for another 12 minutes and then sweeten and flavor.
Serve in bowls.
Cooking Tip:
You can add butter and/or raisins to any of these Jamaican porridges to enhance their flavor.
Did you know that cinnamon is a false sweetener? Yes, cinnamon will trick your taste bud into thinking that some thing sweeter that it is, actually. So you can sometimes increase the cinnamon and decrease the sugar in your Jamaican porridge; you’ll get a nice light flavor instead of that heavy sugary taste.
YAH MON!
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