Caribbean Cornmeal Porridge With Cinnamon

By
Cynthia Nelson
Cynthia Nelson
Cynthia Nelson
Food columnist and blogger Cynthia Nelson is the author of "Tastes Like Home: My Caribbean Cookbook." Living in Barbados, Cynthia shares her love of the diverse food of the islands.
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Updated on 07/28/19
Cornmeal, the main ingredient in Cornmeal Porridge
Amy Eckert/Photodisc/Getty Images
Prep: 5 mins
Cook: 20 mins
Total: 25 mins
Servings: 3 to 6 servings
Nutrition Facts (per serving)
40 Calories
0g Fat
9g Carbs
1g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 3 to 6
Amount per serving
Calories 40
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 6mg 0%
Total Carbohydrate 9g 3%
Dietary Fiber 1g 5%
Protein 1g
Calcium 24mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Here is an easy five-ingredient, five-step recipe for Caribbean cornmeal porridge also known as cornmeal pap in Barbados and Jamaica because it is reminiscent of baby food.

Porridge is a staple in many Caribbean households and a variety of porridges is made including those with cornmeal, oats, sago (tapioca), plantain, flour, and barley. Cornmeal, oats, and sago are the most popular of the porridges.

Due to its stick-to-the-ribs quality, porridge is considered a ​bodybuilder and generally is made thick enough to eat with a spoon. Served in the morning or in the evening, it is considered a meal by itself. Each household has its own recipe. While cinnamon is the preferred spice of choice for this porridge, some people also use bay leaf. ​

Ingredients

  • 1/2 cup finely ground cornmeal
  • 2 1/2 cups water (divided)
  • 1 (3-inch) cinnamon stick
  • Sugar and milk to taste

Steps to Make It

  1. Gather the ingredients.

  2. To a medium bowl, add cornmeal and 1/2 cup water. Stir and let stand undisturbed to soak for 5 minutes.

  3. While the cornmeal is soaking, add the remaining 2 cups of water to a medium saucepan along with the cinnamon stick. Cover and bring to a boil.

  4. When the water is boiling, pour in soaked cornmeal as well as any liquid in the bowl to the saucepan. Lower the heat to a simmer and whisk to avoid lumps.

  5. Cook covered for 15 to 20 minutes.

  6. Remove the pot from the heat, sweeten with sugar and milk to taste, stirring until fully incorporated. Serve hot in heated bowls if desired.

  7. Enjoy!