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Cocktion: recipe illustration
Breakfast

Cocktion

Sweet cornmeal porridge flavoured with coconut, typical of Jamaica. Smooth and comforting, it is eaten hot, often at breakfast or as an afternoon snack.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Nutrition facts

673 kcal per serving

Protein
9 g
Carbohydrates
72 g
of which sugars
33.4 g
Fat
37.4 g
of which saturated fat
33.1 g
Fiber
3.1 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. In a bowl, mix the cornmeal with 200 ml of cold water until you have a smooth paste with no lumps.
  2. In a saucepan, bring the remaining water with the coconut milk, sugar, split vanilla pod and a pinch of salt to a simmer.
  3. Remove the vanilla pod, then pour in the cornmeal paste in a thin stream, whisking constantly.
  4. Let it thicken over low heat for 20 minutes, stirring often with a spatula so it doesn't stick to the bottom.
  5. Off the heat, add the vanilla extract, cinnamon and raisins if using. Serve very hot in bowls.

Variations and tips

Spiced version. Add a pinch of nutmeg and a little grated ginger along with the cinnamon.

Using what's available here. Replace the Jamaican cornmeal with fine polenta or cornflour, allowing a little more cooking time.

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Original Ecomely recipe.