GWJamaica Cook Book

Archive for the ‘Porridge’ Category

Ingredients

3 Green Bananas
1/4 cup half and half (or Milk)
1/2 cup Sweetened Condensed Milk
1/4 cup Flour
4 tbsp. Sugar
5 cups Water
1/4 tsp. Nutmeg (ground)
1/4 tsp. Cinnamon (ground)
Vanilla Flavoring (3 drops)
Pinch Salt

Preparation

Wash green bananas to remove dirt or foreign matter. Cut off the tips of each banana and make an incision along the whole length of the banana. Slowly slide your thumb along the incision and remove the skin. Chop the bananas into small pieces and place them into an electric blender, add the flour and ½ cup water, and chop for about 2 minutes. Try to make banana and flour mixture process in the blender until it is smooth. Bring remaining 4 ½ cups of water to boil in saucepan. Slowly add the mixture to the boiling water and stir for about 3 minutes. Remove lumps if there are any. Let the banana porridge simmer for about 15 minutes and then sweeten and flavor with remaining ingredients.

Ingredients

1 cup Oatmeal
3 cups Water
2 tbsp half & half
¼ cup Sweetened Condensed Milk
4 tbsp. Sugar Vanilla Flavoring (2 drops)
Pinch Nutmeg
Pinch Cinnamon (ground)

Preparation

Bring water to boil in a saucepan and add oatmeal to boiling water, stirring occasionally. Reduce the heat to medium and let simmer for fifteen minutes. Now add all the ingredients and sweeten to taste.

Ingredients

1 cup Rice
1 tbsp. Butter
1 pkg. coconut milk powder
1/4 cup half and half (or Milk)
1/2 cup Sweetened Condensed Milk
2 tbsp. Sugar
5 cups Water
1/4 tsp. Nutmeg (ground)
1/4 tsp. Cinnamon (ground)
Vanilla Flavoring (1 drop)
1/2 tsp. Salt
1/2 cup Flour

Preparation

Add rice, salt, butter, coconut powder and 1 cup water to a saucepan. Bring ingredients to boil and immediately reduce heat to medium. Cover and allow rice to simmer for 12 minutes. Use a fork to stir rice and then taste it. Add the rest of the water to the rice, cook for another 12 minutes. Add water to the flour in a bowl to make a watery paste. Beat the flour with a fork to make a smooth solution of flour and water. Slowly add the flour mixture to the saucepan while stirring. Now add the half &half. Keep stirring to make sure you have no lumps. Simmer for another 12 minutes and then sweeten and flavor to desired taste.

Ingredients

1 cup Yellow Cornmeal (coarse or fine)
4 cups Water
1/4 cup half and half (or Milk)
1/2 cup Sweetened Condensed Milk
2 tbsp. Sugar
1/4 tsp. Nutmeg (ground)
1/4 tsp. Cinnamon (ground) or 2-3 Cinnamon leaves
Vanilla Flavoring (2 drops)

Preparation

Add cornmeal to a bowl, and then pour enough water into the bowl to cover the cornmeal. Use a fork to mix the cornmeal in the bowl to let the water and cornmeal mixture loose and watery. Bring the 4 cups of water to boil in a saucepan. Turn the heat to medium. Slowly pour the cornmeal mixture into the saucepan while stirring with a fork. You will have to stir the mix continuously for about 3 minutes. Make figure eight patterns if you like; this will stop the cornmeal from forming lumps. Be careful from this point on as the porridge will splash and burn your hand if the heat is too high. Turn the fire down lower if the splashes become large. Cover and let simmer for about twenty minutes, occasionally stirring the mixture. Turn off the fire but do not remove saucepan from the stove. Now add all the ingredients and sweeten to taste it. Add more ingredients of your choice to get the desired taste. Serve in small soup bowls and sprinkle with ground nutmeg.

Ingredients

1 unpeeled apple, finely diced
1 1/4 cups (30 ml) water
1/3 cup (80 ml) rolled oats
1/4 cup (60 ml) Dutch muesli

Preparation

Place apple in a medium saucepan, add water, bring to a boil and then reduce heat and simmer about 2 minutes. Add oats and muesli and cook until creamy. Serve with milk or apple juice.

Ingredients

2 1/2 cups milk
2-3 tbsp. flour
1/2 to 3/4 cup sugar
1 tsp. vanilla or any flavor you like

Preparation

Warm 2 cups milk in a pot very slowly. Mix your sugar and flour together and also add 1/2 cup milk in slowly to make a paste. Pour slowly the paste into the warm milk until it thickens. Add flavor and remove from heat.

Ingredients

1/4 lb. currants
1/4 lb. barley
1/4 lb. brown sugar
1/4 tsp. cinnamon
4 qt. water
1 pt. grape juice

Preparation

Mix currants, barley, brown sugar, cinnamon and water. Simmer for 1 1/2 hours. Add grape juice; simmer for another 1/2 hour. Makes 4 quarts. Can be eaten hot or cold as dessert.

Ingredients

3 tbsp. rolled oats
1 tsp. sunflower seeds
1 tbsp. raisins
1 tbsp. chopped apple
1 tbsp. powdered milk
1/2 cup hot water

Preparation

Add all ingredients in small pan. Heat on medium heat until bubbles. Simmer for 15 minutes. Stir in 1/2 teaspoon honey. Eat and enjoy.

Ingredients

1 liter (32 oz.) container sour cream
1 liter (32 oz.) milk
1 cup flour
1 cup semolina (grain)
A little sugar
Pinch salt
Butter
Sugar & cinnamon topping

Preparation

Boil sour cream for about 20 minutes. Heat up milk in separate bowl. Add flour and grain to sour cream, top with butter. Add warm milk.

Ingredients

3 cups diced split peas
Water
1 ham bone or pork knuckle
1 onion, chopped
1 turnip, scraped and diced
1 potato, peeled and diced
2 stalks celery with leaves, diced
2 sprigs summer savory or thyme
2 sprigs marjoram
1 tbsp. sea kelp or salt to taste
Water to cover

Preparations

Rinse and pick over peas. Cover with water and leave to soak overnight. Next morning, drain, add remaining ingredients, and bring to boil. Cover pot, turn down heat, and simmer for about 2 hours, stirring occasionally. When peas are tender, remove ham bone or knuckle, cut meat from bone, and return to pot. Take out herb sprigs. Puree if desired, reheat, and serve in individual bowls, each topped with a small pat of butter. Serves 8.