Breakfast
Bajan Cornmeal Porridge
Ingredients
- - 150 g (1 cup) yellow cornmeal
- - 750 ml (3 cups) whole milk
- - 250 ml (1 cup) water
- - 1 cinnamon stick
- - 1/2 tsp grated nutmeg
- - 1 tsp vanilla extract
- - 100 g (1/2 cup) granulated sugar
- - 60 ml (1/4 cup) coconut milk
- - 1 pinch salt
Method
- Whisk the cornmeal with the water in a jug until completely smooth with no lumps.
- Bring the milk, cinnamon stick, nutmeg and salt to a gentle simmer in the saucepan over medium heat.
- Slowly pour in the cornmeal mixture while whisking constantly to prevent lumps forming.
- Reduce the heat to low and cook for 12-15 minutes, stirring often with a wooden spoon, until thickened.
- Stir in the sugar, vanilla and coconut milk, and cook for a further 2 minutes.
- Remove the cinnamon stick and serve hot in bowls.
Introduction: Cornmeal porridge is a staple start to the day across Barbados, eaten by children on their way to school and by working adults alike.
Cultural Background: Cornmeal porridge is a staple start to the day across Barbados, eaten by children on their way to school and by working adults alike. Cornmeal arrived in Barbados through the provisioning trade that fed enslaved and later free plantation communities, and the dish became a warming, affordable breakfast built around whatever spice and sweetener a household had on hand. Cinnamon, nutmeg and a splash of coconut milk turned a simple grain into a comforting bowl still served in almost every Bajan home today.
Tips: Keep whisking during the first few minutes; this is the only way to avoid a lumpy porridge. Adjust the milk-to-water ratio for a thinner or thicker porridge, to preference.
Variations: Use evaporated milk in place of whole milk for a richer, more traditional result. Add a tablespoon of raisins while it cooks for extra sweetness.
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat gently on the stovetop with a splash of milk to loosen it back to a pourable consistency.
Nutrition: Approx. 260 kcal, 6 g protein, 42 g carbohydrates, 7 g fat per serving.
FAQs:
Q: Can I make it vegan?
A: Yes — use full-fat plant milk and skip the dairy milk entirely; the coconut milk already gives body.
Q: Why is my porridge lumpy?
A: The cornmeal was likely added too quickly or without being pre-mixed with cold liquid first.