Cornmeal porridge from Kwéyòl / Creole: Recipes, Stories, and Tings from a St. Lucian Chef's Journey (page 121) by Nina Compton

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Notes about this recipe

  • Eat Your Books

    Can substitute coconut sugar for brown sugar.

  • jjmiciak on May 25, 2026

    In an attempt to do a pantry clean-up, I used corn flour instead of cornmeal and the recipe worked for me at the same ratios (immersion blended a bit tho adding the corn flour), but cooked for an additional 10 min to thicken. Additionally, I substituted a can of sweetened condensed coconut milk for sweetened condensed milk. 1/4 cup of brown sugar made it sweet enough for me. I found this super delicious and even could see using as a vegan pasty cream.

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