Jamaican Hominy Corn Porridge

Hominy corn porridge or 'hominy' as it is popular called in Jamaica

Corn has been a part of Jamaica’s history, the Arawak Indians, also known as Taino or Native Americans planted corn as one of their main staples. Jamaican cornmeal porridge recipe

The Original Jamaican Hominy Corn Porridge Recipe, is a century old recipe handed down by the older generations of Great Grandmother’s and Granddad’s .If you follow the simple instructions, in a short while you will experience the authentic taste of Jamaica. Enjoy!

INGREDIENTS :

• 1 Cup Hominy Corn

• 2 cups Coconut milk (Skim milk can substitute)

• 3-5 cups water

• 3 tablespoons flour

• 6 tablespoons water

• ½ tsp. salt

• Brown sugar to taste

• ½ cup Condensed Milk

• 1 teaspoon nutmeg to taste

• vanilla – optional

METHOD:

• Put the Hominy corn in a slow cooker and fill with 3-5 cups water and leave for 5-6 hours (or Overnight).

• Be sure the Hominy corn is completely submerged and there is enough water to leave it overnight. Add a teaspoon of salt to taste (optional).

• If you do not have a slow cooker use a pressure cooker. Cook for ½ hour (or longer) in the pressure cooker until corn is tender.

• Once the hominy corn is cooked drain the water and set aside.

• Pour coconut milk in a large pot.

• Pour the Hominy corn into the large pot with the coconut milk. Continue to cook on a medium burner for 2-4 minutes.

• Mix the 3 tablespoons of flour and 6 tablespoons of water together to make a paste.

• Pour the flour and water paste in to the pot and mix

• Add the condensed milk

• Add sugar to taste

• Add vanilla to taste (Optional)

• Stirring constantly to prevent lumping.

• Sprinkle nutmeg to taste

• Continue cooking and let it simmer over low heat for 2-4 minutes.

• Enjoy