Jamaican Cornmeal Porridge

Jamaican Cornmeal Porridge
Cornmeal is a common cooking staple in many cultures.In Nigeria it is used to make a variety of dishes including cornmeal swallow (Ibo name is Nni oka), fermented cornmeal porridge (Akamu or Ogi), crunchy sweet snacks like kokoro and massa. Other African countries like Kenya use it to make a staple meal called Ugali and Zimbabweans use it to make a favourite dish called Sadza.
I won’t go into too much detail here, I’ll leave that for a post on the cornmeal “Food Profile”
There are two types of cornmeal; yellow and white.I used the yellow one for this recipe. In addition I used cornmeal not corn flour.Corn flour is much smoother, but corn meal is grainy and has a crunchy taste.It is preferred for this recipe.
In cooking school my teachers made a number of recipes with cornmeal and that inspired me to do something different with mine. That’s how I decided to make this porridge recipe, I searched some recipes online for ideas and I fell in love with this Caribbean porridge recipe which I adapted a bit. This recipe has become a staple meal at home and I’ve even served it as a desert to guests a number of times.I’ve had it hot and cold and loved it both ways. 
So if you would like to introduce this meal into your home, your are very welcome to try this recipe. Children will love it especially if you decorate it with fruits; give it some colour.Oh and before I forget it’s healthy and filling.


Serves:  2-3
Recipe level: Easy
Preparation time: 2 minutes
Cook time: 5 minutes
Total time: 7 minutes
Meal type:  Dessert/Porridge
Meal time: Breakfast
Country/Region: Caribbean

Adapted from cooklikeajamaican

 Jamaican Cornmeal Porridge Recipe 


  • 2  to 2 1/2 cups cold milk or water
  • 1/2 cup cornmeal
  • 1/4 to 1/2  teaspoon cinnamon 
  • 1/2 tsp salt
  • 1/2 tsp ground nutmeg 
  • 2 tbsp sugar or honey 
  • 1 tsp vanilla extract, optional


1. Pour milk into a pot over medium-high heat.
2. Stir in cornmeal, cinnamon, salt, and nutmeg 
3. Keep stirring mixture until it starts to thicken
4. Stir in  sugar or honey
5. Lower heat and stir until porridge is thick and creamy
6. Serve immediately.You can have this just as is or top with nuts, fruit slices etc. I have cooled this down in the fridge and served as a dessert as well


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