Jamaican porridge recipe

Porridge is popular worldwide; it is eaten plain with a little honey or syrup in England. Italians eat it with brown butter and cinnamon sugar. In China, they eat a porridge made from rice called congee, which differs from oat porridge.

Jamaican porridge is sweet, smooth, and spiced with whole grated nutmeg and cinnamon. This porridge is usually made with cornmeal as it is smooth in texture. Cornmeal porridge is recommended by doctors in Jamaica for babies as their first food after milk. Porridge originated in Scotland to be eaten during the cold months. It was brought to Africa by Scottish migrants, and the people of jamaica made regular porridge special. This recipe serves 4.


  • Porridge oats (150g)
  • Milk (600ml)
  • Condensed milk or evaporated milk (400g)
  • Ground nutmeg (1/2 tsp)
  • Almond essence (1 tsp)
  • Vanilla essence (1 tsp)
  • Ground cinnamon (1/2 tsp)
  • Salt (1/2 tsp)


Pour 600 ml of water into a saucepan and bring to a boil. Once boiling reduce the heat. Add the oats and 200 ml of the milk to a bowl, give it a mix then transfer to the blender and blitz until smooth.

Slowly add the oat mixture to the pan stirring constantly for about 5 minutes. Add the rest of the milk, the condensed milk, ground nutmeg, almond essence, vanilla essence, cinnamon and salt and heat for a few minutes and serve warm. 


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