Breakfast

Mamom (mamom)

Creamy porridge made from cornmeal cooked in coconut milk and flavoured with cinnamon, very typical of Cape Verde. Eaten warm at breakfast or as an afternoon snack, often with a little sugar and butter.

25 min
4 servings
Medium
Budget-friendly
🇨🇻 Cape Verde

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Ingredients

Spices & seasoning

1 tsp Ground cinnamon

Optional extras

20 g Butter

Nutrition facts

376 kcal per serving

Protein: 4 g
Carbohydrates: 65.8 g
of which sugars: 26.3 g
Fat: 10.3 g
of which saturated fat: 8.4 g
Fiber: 1.8 g

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

Instructions

In a bowl, mix the cornmeal with 200 ml of cold water to get a smooth paste with no lumps.
Bring the rest of the water to a boil with the cinnamon stick and a pinch of salt.
Pour the cornmeal paste into the boiling water while whisking, then lower the heat.
Cook for 10 minutes, stirring often, until you have a thick porridge that pulls away from the pan.
Add the coconut milk and sugar, mix well and cook for another 5 minutes.
Remove the cinnamon stick, sprinkle with ground cinnamon and serve warm, with a knob of butter if you like.