Porridge Anyone ?

Porridge has its genesis from Northern Europe; it was traditionally mostly enjoyed as a savoury. Prior to the introduction of baking ovens and unleavened bread, porridge was one of the most important staples in the British diet.  Porridge is a one pot meal.  Some places consider porridge food for the poor. The British prison system, for instance, used it as a prison food for inmates. Today porridge is considered very healthy. It is used as a food for the ill because it is easy to digest and it is often eaten by athletes in training.  Cooking porridge allows for some flexibility as one can experiment and create one’s twist to one's favourite porridge. We all have had some memory of eating porridge whether good, bad or perhaps one of indifference. Historically, the word is also spelt porage, porrige or parritch. Porridge is customarily served as breakfast; however, it can be had at anytime of the day.  This food is usually made from some wheat; grain and or legume.  Porridge is part of the culinary arts in almost every culture. There are numerous types of porridge.  For many individuals the perennial favourite porridge is cornmeal along with cinnamon leaves. How many of you can recall that strong scent of cinnamon leaves permeating the kitchen while a pot of cornmeal porridge was on the stove?  We all differ in taste and like and some of us like our porridge to be thick while others prefer it thin. As Jamaicans we are introduced to some form of porridge at an early age. Porridge is rather filling as it is nutritious.  A number of colleagues shared their favourite porridge.
Miss Dawn shared two of her favourite porridge recipes.  
Bulgar Wheat Porridge
Ingredients
1 cup bulgar
3 cups water
1 cup coconut cream (liquid)
1 tin condensed milk
2 .5 tablespoonful flour
Spices, 1 tablespoon vanilla, 1 teaspoonful cinnamon powder, ½ teaspoonful nutmeg  
Method:
Put bulgar to soak for up to 2 hours for grains to be softened. Let required water (3 cups) boil cinnamon leaves.  Drain water off bulgar and add to boiling water. This should boil for 15-20 minutes. Mix flour in coconut cream until smooth; this should be added to bulgar liquid while stirring until a smooth required consistency is formed. Leave for 10 to 15 minutes. Add all spices and vanilla. Remove from flame and add condense milk for desired taste. Serve with dust of nutmeg.  Are you hungry yet?
Oats Porridge
Ingredients
2 cups soaked oats
1 cup evaporated milk
½ cup Lasco Soy (mixed with ½ cup water)
1 cup coconut milk
1 blended green banana with ½ cup water (optional)
1 tsp. cinnamon
2 Tbsp. vanilla
1 tsp. nutmeg
1 cinnamon stick
½ tsp. salt                             
Method
Combine all the milk and put to boil with cinnamon stick.  Then add soaked oats and blended banana to liquid. This should be cooked for between 5 to 6 minutes, then add your spices; allow porridge to cook for another 1- 2 minutes.  Serve with nutmeg dust and ripe banana slices.
NB. Condensed milk can be used as a substitute for Lasco Soy milk powder.   
During my years at primary school I recall bulgar being served during lunchtime. I was never a fan of bulgar, however at that age you did not have a choice.  Interestingly, in some quarters there was a stigma associated with bulgar. However, as you grew older and wiser one realized that bulgar has a high fiber content and is very useful for our digestive system.  Many years ago during my convalescence from surgery my mom would religiously serve me cornmeal porridge every morning. At one point I thought porridge was a prescribed medication to aid in my full and speedy recovery.  Recently, I have been having Oats porridge, not that I like it but because the oats is good for managing cholesterol levels.
Another colleague, Nadine mentioned that her favourite porridges are banana and bulgar.  She mentioned the nutritional and nourishing factors of both.  “I love the milky smooth flavor of the banana with bread in it.”

Donna, another colleague mentioned Hominy Corn is her favourite porridge. “It’s rich in nutrients and very delicious. I am able to put my own touch to it. I now use canned sweet corn. It is a shorter process than cooking it from scratch. I add coconut milk, cinnamon and sweeten with agave not sugar. I also add cow’s milk and this changes the flavor. It takes 30 minutes.” I have never heard of agave before and enquired.   Agave is a plant found in parts of the United States of America, Mexico, Central and South America, the Mediterranean, and some parts of India. The root, sap and juice of the Agave are used to make medicine. Most agave sweeteners come from the blue agave plant. You don't get its raw nectar. Much like high-fructose corn syrup, it's highly processed before you can add it to your tea, top your pancakes with it, or get it in an energy drink, bar, or other product. The American Diabetes Association lists agave as a sweetener to limit, along with regular table sugar, brown sugar, honey, maple syrup, and all other sugars.

Miss Ingrid, another colleague shared her favourite porridge. Banana Porridge
Banana Porridge
Ingredients
4 medium green bananas
1 pack Maggi coconut milk
1 cup all purpose flour
½ cup Lasco vanilla or 1 cup evaporated milk
1 tsp. cinnamon
½ cup sugar
1 tsp. salt
2 tsps. vanilla
1 tsp almond essence
Condensed milk to sweeten
Water
Method
Peel bananas, cut in small portions, put in blender along with coconut milk and 2 cups of water. Blend until smooth. Place 3 cups of water and salt in a saucepan to boil. Add banana mixture; stir constantly to eliminate lumps until the banana mixture thickens and sets. Continue cooking for another 20 minutes on medium flame. Combine flour, vanilla milk, cinnamon and sugar. Add a cup of water and combine until creamy. Add this mixture to the porridge, stir until sets. Cook for another 10 minutes.  Remove from flame. Sweeten to taste with condensed milk. Add vanilla and almond essence. Serve hot.
* Evaporated milk may be substituted for the powdered milk when combining the flour mixture.
I came across Noel Cunningham’s recipe online for Peanut Porridge. Peanut porridge is a traditional and favourite Jamaican breakfast dish.  Peanut porridge is usually sold on street corners all across Jamaica.  It is a favourite of vegetarians because of its high protein value and a favourite of Rastafarians. Many Jamaican men also view peanut porridge as an aphrodisiac or sexual enhancer to give them stamina or to strengthen their ‘back’ during sexual activity. Peanut porridge is also a favourite among tourists who flock to Jamaica yearly.  
Peanut Porridge
Ingredients
2 cups raw peanut
1 cup oatmeal
5 cups water + more if needed
3 tsp. salt
2 tsp. vanilla
1 tsp. nutmeg
1 Tbsp. vanilla
1/3 cup sugar
2 tsp. cinnamon powder
1/4 cup condensed milk or to taste
1 Tbsp. butter (optional)
Method
Put peanut to boil in 4 cups of water for 15 minutes, then allow to slightly cool. Place boiled peanuts in a blender or food processor with water and blend. Transfer mixture to a medium pot. Bring to boil over medium heat. Stir occasionally.  In the same blender or food processor pulse oatmeal until it becomes powder. Add to peanut mixture, stir well to combine.  Add more water if mixture gets too thick. Add vanilla, butter, nutmeg, cinnamon, sugar, salt. Stir well.  Mix in condensed milk. Simmer for 10 minutes.
Another colleague Susan shared her favourite porridge recipe.
Cornmeal Porridge 
Ingredients
1 cup cornmeal
2 cups water
1 cup coconut milk or any type of milk
2 tsp. vanilla
½ tsp. salt or less
Method
Bring water to boil, mix cornmeal with milk and pour into boiling water. Continue to stir until porridge is smooth. Add rest of ingredients to individual taste. Cook for 30 minutes on low heat; more or less liquid can be added depending on how thick or thin you want your porridge.
Benefits of Eating Porridge
According to the website History of Cereals, porridge has numerous health benefits.
Porridge has high amounts of dietary fiber. Dietary fiber gives feeling of fullness when eaten which prevents overeating and regulates appetite. Fiber also helps keep blood-sugar levels in the normal zone by helping slow the absorption of sugar which reduces the risk of developing Type 2 diabetes. Insoluble fiber helps movement of waste through digestive tract and prevents constipation.
High amount of complex carbohydrates is also one of characteristics of porridge. They give energy to brain and the rest of the body and are slowly digested which gives off energy during a longer period of time.
Porridge also has a high content of phosphorus which body stores in bones and uses for production of energy, filtering of waste through the kidneys and recovery of muscle tissues after intense exercise.
Calcium is also an ingredient of porridge. Body uses calcium to build bones and make them stronger. If porridge is prepared with milk it has even higher amounts of calcium.
One more ingredient of porridge is vitamin A which the body uses for vision, and cell and tissue growth and reproduction. Vitamin A is an antioxidant which destroys free radicals and boosts immunity.
Our body uses iron for the production of myoglobin and hemoglobin which transport oxygen in blood. Porridge has high amounts of iron.
Porridge also contains protein, zinc, iron, magnesium, antioxidants, vitamin B, vitamin E and phytochemicals which are useful to the body and boost immunity.
* tsp. – teaspoon
* Tbsp. - tablespoon  is a plant found in parts of the US, as well as Mexico, Central and South America, the Mediterranean, and some parts of India. The roots, sap, and juice of agave are used to make medicine.

Wayne Campbell is an educator and social commentator with an interest in development policies as they affect culture and or gender issues.

waykam@yahoo.com
@WayneCamo
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