Hominy corn porridge (from dried "samp" corn) is a stick-to-your-ribs Jamaican breakfast. The corn takes time to soften, but the reward is a creamy, lightly chewy porridge rich with coconut milk and spice. Many cooks make a big pot and reheat through the week.

Ingredients

  • 2 cups dried hominy corn, soaked overnight
  • 6 cups water
  • 1 cup coconut milk + 1 cup milk
  • 1 cinnamon stick + ½ tsp nutmeg
  • 1 tsp vanilla + pinch of salt
  • Sweetened condensed milk or sugar, to taste

Method

  1. Soak the hominy corn overnight in plenty of water (it doubles in size).
  2. Drain, then boil in the 6 cups fresh water until tender — about 1–1.5 hours on the stove, or ~30 minutes in a pressure cooker. Top up water as needed.
  3. Add the cinnamon, nutmeg and salt and simmer a few minutes.
  4. Stir in the coconut milk and milk and cook, stirring, until thick and creamy.
  5. Finish with vanilla, sweeten to taste, and serve hot with extra nutmeg.

⏲ Patience (or pressure)

Hominy corn is stubborn — don't rush it. A pressure cooker is the old secret to getting it tender in a fraction of the time.