Cocoa's Caribbean Cuisine

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Jamaican Cornmeal Porridge In Jamaica and the Caribbean islands. Typically made with fine cornmeal, cows milk, spiced with cinnamon and nutmeg, and sweetened with condensed milk. However, you can easily change things up and veganize this recipe if you like. Cook Time: 30 minutes... Servings: 4 Calories: 181kcal Ingredients: 1 cup fine cornmeal 1 cup coconut milk in a carton not canned. Or soy milk 2 cups water teaspoon salt 1 cinnamon stalk teaspoon ground nutmeg 3 tablespoons cane sugar or coconut condensed milk or molasses or honey (optional) teaspoon pure vanilla extract Instructions: 1. In a medium pot, add the cornmeal along with the milk, water, salt and cinnamon stalk. 2. Use medium heat, and keep stirring (I like to use a whisk as it's easier once it starts to thicken). 3. Cook the cornmeal until it thickens and has a porridge consistency ( for about 15 minutes). Add the sugar, nutmeg, and vanilla extract and cook for 40 seconds more. Remove from heat, and serve in bowls topped with your favorite fruit ( I like to add strawberries and blueberries) and a sprinkle of ground cinnamon. Notes The calculated nutritional facts are a rough estimate per unsweetened portion of cornmeal porridge. If you’re watching your calories, then substitute the coconut milk with soy milk. Nutrition Calories: 181kcal Carbohydrates: 31g Protein: 6g Fat: 4g Saturated Fat: 1g Sodium: 328mg Potassium: 211mg Fiber: 4g Sugar: 2g Vitamin A: 232IU Vitamin C: 4mg Calcium: 86mg Iron: 1mg

Traditional Sorrel Drink preparation by Cocoa’s Caribbean Cuisine. DM us for yours #sorreldrink #sorrel #jamaica #jamaicanfood #sooncome