With breakfast being the most important meal of the day, porridges have long been an integral part of Caribbean cuisine.
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.
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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.
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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's food. While cinnamon is the preferred spice of choice for this porridge, some people also use bay leaf.
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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, it is almost elevated to a dessert.
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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.
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Sago 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.