5 Caribbean Porridge Recipes

Caribbean Porridge
AshaSathees Photography

Porridge is meant to fortify and strengthen for long periods of time. A Caribbean porridge is a hearty mixture of grains cooked with water and sometimes milk, flavored with spices and sweetened with cane sugar and milk. With breakfast being the most important meal of the day, porridges have long been an integral part of Caribbean cuisine.

  • 01 of 05

    Barley Porridge

    Barley porridge

    Zoryana Ivchenko / Getty Images

    Barley porridge is traditionally made with the whole kernel but these days, one can get ground barley to make porridge. The cooking time for ground barley porridge is considerably less than when cooking with the whole grain.

  • 02 of 05

    Cornmeal Porridge

    Cornmeal porridge

    The Spruce / F. Muyambo

    Cornmeal porridge also is known in the Caribbean as cornmeal pap in Barbados and Jamaica. It is called pap simply because it is so thick that it's like baby food. While cinnamon is the preferred spice of choice for this porridge, some people also use ​​bay leaf.

  • 03 of 05

    Cream of Wheat Porridge

    Cream of wheat porridge recipe

     The Spruce

    Cream of wheat porridge is an all-time favorite. For many, the best part of this porridge is the fruit compote or fruit preserve that's served with it. Swirled into the porridge, the recipe looks and tastes like dessert.

  • 04 of 05

    Oats Porridge

    Oatmeal breakfast on table
    Wendy Bower / FOAP / Getty Images

    To date, oats porridge remains the favorite and most often made porridge in the Caribbean. Cooked thick and creamy with plump raisins and sweet cinnamon, oats porridge can be eaten as a dessert too.

    Continue to 5 of 5 below.
  • 05 of 05

    Sago Porridge


    AlasdairJames / Getty Images

    Sago porridge also is known as tapioca. The little white balls are first soaked in water and then cooked until they become translucent. Cinnamon is the spice flavoring of choice but cardamom works great too.