jamaicanbreakfastServes 2£ Budget-friendly

Cornmeal Porridge with Callaloo

Name: Cornmeal Porridge with Callaloo
Prep time: 10 min
Cook time: 20 min
Yield: 2 servings
Cuisine: jamaican
Ingredients: 80g Fine cornmeal; 400ml Coconut milk; 200g Callaloo (fresh or canned); 1 Cinnamon stick; ½ tsp Vanilla extract; 1–2 tsp Brown sugar or honey; 1 clove Garlic

Creamy cornmeal porridge — a Jamaican breakfast staple — served with a side of steamed callaloo.

Ingredients

Fine cornmeal80g
Coconut milk400ml
Callaloo (fresh or canned)200g
Cinnamon stick1
Vanilla extract½ tsp
Brown sugar or honey1–2 tsp
Garlic1 clove

Method

1Whisk cornmeal into warm coconut milk in a saucepan with the cinnamon stick. Bring to a low simmer.
2Cook for 12–15 minutes, stirring constantly to prevent lumps. Add vanilla and sweeten to taste.
3Meanwhile, steam callaloo with a crushed garlic clove and a pinch of salt until wilted, about 5 minutes.
4Serve porridge in a bowl with callaloo on the side.

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