The Jamaican Cornmeal Porridge is a traditional Jamaican breakfast, creamy and spiced, loved for its simplicity and ability to satisfy, very similar to the Brazilian Curao de milho.
Naturally gluten-free.
Made with fine cornmeal, milk (often coconut), spices like nutmeg and cinnamon, and sweetened with condensed milk, it reflects the rich culinary history of the island, bringing together African and Scottish influences.
Some variations include the addition of raisins or a sprinkle of allspice for a richer flavor.
This Caribbean breakfast dish dates back more than a century. It is sometimes referred to as “Cog” or “Pop”.
In general, porridge is a dish prepared by boiling ground, crushed, or chopped starchy plants (typically grains) in water, milk, or both, with optional flavorings, and is usually served hot in a bowl or on a plate, as a sweet dish (like kutia from Ukraine or lakh from Africa or curao de milho from Brazil) or savory (such as Chinese congee or Arab harees or Russian kasha or Indian khichdi and upma or African ugali), depending on the flavorings used.
On the blog, you can find several recipes for:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Stove
- Cuisine: Caribbean
- Seasonality: All seasons
Ingredients
- 5.3 oz cornmeal
- 1 cup coconut milk
- 0.5 cup condensed milk
- to taste ground cinnamon
- to taste nutmeg
- 2 leaves bay leaves (optional)
- to taste salt
- to taste vanilla extract
Steps
In a bowl, mix the cornmeal with 1 cup of room temperature water until a smooth, lump-free mixture is obtained.
In a large pot, bring 4 cups of water to a boil along with the coconut milk, salt, and bay leaves (if used).
Reduce the heat to medium-low and slowly add the cornmeal mixture, stirring constantly with a whisk to prevent lumps.
Cook on low heat, stirring frequently, for about 20-25 minutes, until the porridge thickens and the cornmeal is well cooked.
Remove the bay leaves.Add cinnamon, nutmeg, vanilla extract, and condensed milk. Mix well until you achieve a creamy and homogeneous consistency.
Serve hot, optionally garnished with a drizzle of condensed milk or an extra sprinkle of nutmeg or fresh fruit like banana or others.
Bob Marley sang about sharing cornmeal porridge in his song “No Woman, No Cry”.
FAQ (Frequently Asked Questions)
What is the difference between Jamaican cornmeal porridge and Brazilian curao de milho?
The main difference between Jamaican Cornmeal Porridge and Brazilian Curau de Milho lies in the ingredients, texture, and traditional use:
Jamaican Cornmeal Porridge
Base: Fine cornmeal (yellow cornmeal)
Dairy: Often cooked with milk (also coconut or evaporated milk)
Sweeteners: Sugar, condensed milk, sometimes vanilla and nutmeg
Consistency: Creamy, similar to soft sweet polenta
Serving: Warm breakfast, often accompanied by bread or banana.
Curau de Milho
Base: Fresh grated or pureed corn (not flour, or fuba)
Dairy: Cow’s milk (sometimes coconut milk) and butter
Sweeteners: Sugar
Consistency: Smoother and more gelatinous, like pudding
Serving: Dessert, cold or warm, sprinkled with cinnamon
Cornmeal porridge is more rustic and for breakfast, using cornmeal.
Curau is a more refined dessert, based on fresh corn.
