Authentic Jamaican Cornmeal Porridge With Condensed Milk

A bowl of hot Jamaican authentic cornmeal porridge on a table

Cornmeal porridge known in Jamaica as pap is one of our most traditional and beloved breakfast dishes. Many Jamaicans prefer their cornmeal porridge thick rather than runny, which is why we call it pap. Traditionally, babies are introduced to cornmeal porridge from as early as six months old when they start using the cup and spoon. The porridge is boiled thick, poured into their little cups, and fed to them with a spoon.

In Jamaica, we grew up believing that cornmeal porridge helps babies grow healthy and strong. But as with all foods, the health benefits depend on what you put in it especially the sweetener. Coconut milk gives the porridge a beautiful bold flavour, but did you know coconut milk was not the original ingredient?

According to my great-grandmother, fresh cow’s milk was what Jamaicans used traditionally. Every morning the local cow farmer would pass through the community supplying fresh milk whether a pint or a gallon. My great-granny would scald the milk, then use it in porridge or drink it with bulla. It was the Rastafarians who later introduced coconut milk into porridge, stew peas, rice and peas, and other dishes because they did not drink dairy. Over time, coconut milk became part of Jamaican cuisine island wide.

These days I use refined cornmeal. Unfortunately, it’s hard to find cornmeal with that deep golden colour, most of what’s available has a pale, whitish tone.

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How to Make Jamaican Cornmeal Porridge

This recipe uses a traditional method with tempering to prevent lumps, ensuring a creamy, smooth, authentic Jamaican pap.

Jamaican Cornmeal Porridge Recipe

Prep time: 6 minutes  |  Cook time: 30 minutes  |  Total: 36 minutes

Servings: 4

Ingredients

  • 1 1/2 cups refined cornmeal
  • 1/2 cup water (for boiling)
  • 1/4 cup water (to mix into cornmeal)
  • 4 cinnamon leaves or 1 cinnamon stick
  • 2 cups coconut milk (or fresh cow’s milk)
  • Additional coconut milk or water as needed
  • Salt to taste
  • 4 tbsp whole milk powder (optional)
  • 4 tbsp water (to mix with milk powder)
  • 1 tsp vanilla flavouring
  • Condensed milk or preferred sweetener
  • 1/2 tsp grated nutmeg

Instructions

  1. Boil 1/2 cup of water with cinnamon for 2 minutes.
  2. Combine cornmeal with 1/4 cup water in a bowl.
  3. Temper by adding a little hot cinnamon water to the cornmeal mixture.
  4. Lower heat and pour tempered cornmeal into the pot while stirring.
  5. Add some coconut milk and cook 15 minutes, stirring every 5 minutes.
  6. Add remaining coconut milk or fresh milk slowly while stirring.
  7. Cook another 15 minutes until smooth and pulling from pot sides.
  8. Remove cinnamon; add salt.
  9. Mix whole milk powder with water and add (optional).
  10. Add vanilla, sweetener, and nutmeg. Serve hot.

Nutrition (Estimated per serving)

  • Calories: 510
  • Total Fat: 34g
  • Saturated Fat: 28g
  • Carbohydrates: 48g
  • Fiber: 3g
  • Sugar: 15g (varies depending on condensed milk)
  • Protein: 8g
  • Sodium: 120mg

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