Mmmm...

PORRIDGE Excellent start to your day

published: Thursday | April 15, 2004

By Shelly-Ann Thompson, Freelance Writer THERE IS nothing healthier than a bowl of porridge each day, especially when everyone is concerned about their cholesterol intake. Porridge provides the body with fibre and protein. It is also an excellent meal for growing babies. The origin of porridge is said to have started in cold countries of Europe like Scotland and is often consumed by persons living there to keep their bodies warm during the long winter months. It is also said that the origin of porridge dates back to Neolithic times as farmers cultivated oats and other crops for survival. Various types of grains were stewed in water to form a thick porridge-like dish. Porridge and similar dishes have spread as the staple of millions worldwide. Hence, the practice of making porridge is said to have passed down to the Caribbean by our ancestors and plantation masters during slavery. AFRICAN TRADITION The variety of porridges that exists differs throughout various cultures. In Africa, for example, where ground provisions like cassava and yam are widely cultivated, porridges made from these tubers are incorporated in most meals. Porridges in Africa are often referred to as 'pap', a thick porridge made which contains a great proportion of pearl millet meal or sorghum. In some parts of Africa, finely milled flour is used in pap, whereas in other parts of the continent coarsely milled flour or a combination of both is preferred. In Scotland, oatmeal is preferred, while wheat, barley and millet are popular in other European countries. Porridge also has various names in different parts of Scotland, 'lite' leetch-yuh is Gaelic for porridge 'milgruel' in Shetland, 'tartan-purry' is the thin porridge made with liquor in which kale (a vegetable) has been cooked. Some persons have frowned at the thought of having porridge, yet operators of porridge selling outlets locally will say that it's a good business venture. For many Jamaicans nothing warms the body more or 'bus a bag a gas' in the morning than a hot bowl of porridge. Our research has also shown that porridge is now more widely purchased than being cooked at home as several persons are not inclined to the preparation of porridge. Hot Pot Restaurant, located in the highly commercialised area of New Kingston, sells a variety of porridges such as peanut, hominy corn, cornmeal and plantain, which, according to the chef, are in high demand. POPULAR ON THE STREETS At Little-White and Associates, situated off Trafalgar Road in St. Andrew, porridge is one of the establishment's most popular foods. According to nutritionist Dr. Heather Little-White, many persons will buy porridge to take home for the weekend as "people don't bother with the trouble to make it." In addition to established restaurants, one can buy a cup of porridge from vendors with their bubbling pots of porridge perched atop coal stoves on their handcart or makeshift wooden stalls along the roadside. They are usually spotted at bus stops and shopping areas in the corporate and rural areas.

Porridge is high in nutrients, noted Dr. Little-White, who added that the nutritional content of a bowl of porridge depends on the kind of ingredients used. "Porridge is wholesome. It has three times the amount of nutrients when compared to other packaged cereals, which are sometimes processed and contains a lot of sugar," she said. She further pointed out that there are certain ways of preparing a pot of porridge in order to maximise its nutritional content. Porridge shouldn't be too thin or too thick. It should be thick enough to drink with a spoon," said Little-White. Porridge should also be milk-based, making it very creamy. "Some persons will use three kinds of milk condensed, coconut and whole (powdered or box) milk to make it creamy." Spices are often used to enhance the taste of a bowl of porridge. Cinnamon leaves or sticks, nutmeg, and vanilla essence are the preferred spices among Jamaicans. Some information taken from http://www.leisurejobs.com/hotfeatures/?newsid=25&fback=arch. HOT PORRIDGE OUTLETS Hot Pot Restaurant, 2 Altamont Terrace, St. Andrew. Little-White and Associates, 2B Braemar Avenue, St. Andrew. From many porridge men in towns across Jamaica. Rice Porridge 1 cup Grace rice, cooked 3 cups water 1/4 tsp. salt 6 tbsp. powdered milk 4 tbsp. sugar 1 tbsp. vanilla 1/4 tsp. nutmeg, grated METHOD 1. In a pot, pour water and salt unto rice and bring to a boil. Allow to simmer for 15-20 minutes. 2. Mix skimmed milk powder in a small amount of water until it's properly dissolved, then add to rice mixture. Sweeten to taste. 3. Add vanilla and nutmeg. Serve hot. Serves three

Oats Porridge 1 cup Grace oats 2 cups water 1 tsp. salt 4 tbs. sugar 4 tbs. powdered milk 1 tsp. vanilla 1/4 tsp. nutmeg METHOD 1. In a pot, add salt and water and bring to a boil. 2. Stir in oats and cook for five minutes, stirring occasionally. Remove from heat. 3. Mix milk powder in a small amount of water and add to oats mixture along with sugar, nutmeg and vanilla. Serve hot. Serves two. Hominy corn porridge 1 cup hominy corn 3 cups water 6 tbsps. skimmed milk powder, mixed 4 tbsps. brown sugar 1 tbsp. vanilla 1/4 tsp. nutmeg Add salt to taste METHOD Soak hominy corn in water overnight. Pour off water and allow to boil in three cups water, for one hour or until cooked. Mix skimmed milk powder and add to the corn. Add sugar, vanilla, salt and nutmeg. Serve hot. Serves two. Green Banana or Plantain Porridge

2 green bananas/1 Plantain, peeled 2 1/2 cups water 4 tbsps. skimmed milk powder, mixed 1 tsp. margarine 3 tbsps. brown sugar 1/4 tsp. salt 1 tbsp. vanilla METHOD Grate the banana or plantain and beat in 1/2 cup water until there are no lumps. Bring the remaining water to a boil and add the grated banana or plantain mixture. Stir vigorously, lower the heat and simmer for 15-20 minutes. Stir in the skimmed milk, margarine, sugar, salt and vanilla. Serve hot. Serves two. - Porridge recipes courtesy of Little-White and Associates, 2B Braemar Avenue, St. Andrew.