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Breakfast

Dominica Cornmeal Porridge

The Quirky Foodster Team

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5 min
Prep
15 min
Cook
4
Servings

Ingredients

  • 150 g fine yellow cornmeal
  • 500 ml whole milk
  • 500 ml water
  • 1 cinnamon stick
  • 1/2 tsp whole nutmeg, grated
  • 5 ml vanilla essence
  • 60 ml condensed milk
  • 30 g brown sugar (to taste)
  • 1 pinch salt

Method

  1. In a bowl, whisk the cornmeal with 250 ml (1 cup) of the water until smooth and lump-free.
  2. In the saucepan, bring the remaining water, milk, cinnamon stick and a pinch of salt to a gentle simmer.
  3. Slowly whisk in the cornmeal mixture, stirring constantly to prevent lumps forming.
  4. Reduce heat to low and cook for 12-15 minutes, stirring frequently, until thickened and the raw cornmeal taste is gone.
  5. Stir in grated nutmeg, vanilla essence, condensed milk and brown sugar to taste.
  6. Remove the cinnamon stick, ladle into bowls and serve hot.

Introduction: A warming, spiced porridge eaten across Dominica and the wider Eastern Caribbean, cornmeal porridge is often the first solid food given to children and remains a comforting breakfast for all ages, especially during the cooler early mornings of the wet season.

Cultural Background: A warming, spiced porridge eaten across Dominica and the wider Eastern Caribbean, cornmeal porridge is often the first solid food given to children and remains a comforting breakfast for all ages, especially during the cooler early mornings of the wet season.

Tips: Whisking the cornmeal into cold liquid first is the key step for a smooth, lump-free porridge. Stir often once on the heat, as cornmeal settles and can scorch on the base of the pan.

Variations: Coconut milk can replace some or all of the dairy milk for a richer, dairy-free version. Some cooks add a splash of dark rum for an adult evening version.

Storage: Refrigerate leftover porridge in a sealed container for up to 2 days.

Reheating: Reheat gently on the stovetop with a splash of milk or water to loosen the texture, stirring continuously.

Nutrition: Calories: 260 kcal | Protein: 7 g | Carbs: 42 g | Fat: 7 g | Fibre: 2 g

FAQs

Q: Can this be made vegan?
A: Yes, substitute the whole milk and condensed milk with coconut milk and a coconut condensed milk alternative or extra brown sugar.

Q: Why is my porridge lumpy?
A: Lumps form when dry cornmeal is added directly to hot liquid; always mix it into cold liquid first before combining with the hot pot.

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