Jamaican Porridges

Cornmeal and Green Banana

These two breakfast staples are creamy, filling, and easy to make at home. Start with simple pantry ingredients, follow the basic method for a smooth texture, then sweeten and spice to taste.

Back to Jamaican Cuisine

Cornmeal Porridge

Prep · Cook · Serves

Ingredients

Water with a pinch of salt
Fine yellow cornmeal mixed with a little flour
Milk to loosen and add creaminess
Vanilla and ground cinnamon
Condensed milk to sweeten to taste

Bowl of Jamaican cornmeal porridge with a creamy finish

Directions

Bring salted water to a boil, then lower the heat.
Stir milk into the cornmeal and flour to make a smooth paste.
Whisk the paste into the pot slowly to avoid lumps.
Cook gently, stirring, until thick and creamy.
Finish with vanilla, cinnamon, and condensed milk to taste.

Tips and Tricks

Use low heat and steady stirring for the smoothest texture.

Thin with a little hot water or milk if it gets too thick before serving.

Green Banana Porridge

Prep · Cook · Serves

Ingredients

Green bananas, peeled and finely grated
Salt to season the mash
Water for mixing and simmering
Milk to enrich and smooth the texture
Sugar, nutmeg, and vanilla to taste

Green banana porridge served warm with a silky texture

Directions

Grate the bananas and mix with a pinch of salt.
Stir in water to make a smooth mixture.
Pour into boiling water while whisking to prevent lumps.
Simmer and stir until thickened, then add milk.
Sweeten and finish with nutmeg and vanilla.

Tips and Tricks

Grate bananas just before cooking to prevent browning.

For extra body, simmer a few minutes longer while stirring.