Jamaican Oats porridge recipe | (2024)

FAQs

What is Jamaican porridge made of? ›

In Jamaica we make porridges of all kinds and any starchy vegetable can be turned into porridge. Locally favored versions are made from ingredients that include cornmeal, hominy corn, green banana, green plantain, peanut, and, of course, the requisite oats. Of all the porridges, cornmeal is our personal favorite.

Overall, Cornmeal is a good plant source of protein, fiber, and is gluten-free. Also, it's a rich source of complex carbohydrates, which means that you feel fuller for longer. Lastly, it's a good source of vitamin A, which helps the function of the kidneys, lungs, and heart and It's low in fat and calories.

Though all oatmeal is considered porridge, the term porridge does not always refer to oatmeal. Still, the two words are often used interchangeably, which can be confusing. Unlike porridge, oatmeal is always made from rolled, ground, or flattened oats.

It is known as simply "porridge" or, more commonly in the United States and Canada, "oatmeal". In the US, oat and wheat porridge can both be called "hot cereal". Rolled oats are commonly used in England, oatmeal in Scotland and steel-cut oats in Ireland.

Steel-cuts and rolled oats have a lower glycemic index than quick oats, potentially making them the best choices for blood sugar control.

On the other hand, oatmeal has more thiamin. However, cornmeal contains more vitamin B6 than oatmeal. For macronutrient ratios, oatmeal is high in protein and lighter in carbs. So, we can say that oatmeal is much healthier than cornmeal.

The Bottom Line

Oatmeal's high fiber content and prebiotic qualities may benefit your body in more ways than one. Making oatmeal a regular part of your menu can potentially lower your disease risk, help your gut health thrive, make bowel movements easier and keep you feeling fuller for longer.

Porridge clearly comes out on top if you're looking to reduce your fat, sugar and calorie intake. It's also rich in minerals including iron, copper, and manganese, with iron benefiting your metabolism and aiding oxygen transport, copper helping maintain healthy bones, and manganese supporting blood sugar management.

Corn, and cornmeal, has been found to improve cardiovascular health and lowering cholesterol levels. Cornmeal is relatively high in selenium—one cup has 18.9mcg, or 34% of your daily recommended value—which has been found to lower coronary heart disease risk.

Yes, oats can be eaten without cooking. For example, there are a number of no-bake cookies containing oats that are very popular. However, because some individuals have more sensitive digestive tracts, it is a good idea to introduce raw oats to your diet slowly and to drink some fluids when eating the oats.

Is grits a porridge? ›

grits, a porridge of coarsely ground grain, especially hominy, that is the basis for a popular foodstuff in the American South. It resembles the Italian ground-corn dish called polenta, but the latter is typically made of ground flint corn, which yields a firm cornmeal.

Yes you can have it but it is better that you must cook. No side effects but soaked for 2 hours or 4 hours in milk without cooking Soaking procesing make them soft and easily digest. Eat this mixture with chopped fruits which is very beneficial for health.

Perhaps the most well-known type of porridge is oatmeal. It is made from different types of oats, including rolled, steel-cut, or instant. Examples of corn-based porridges are grits, which originated in the American South, and polenta, an Italian dish that is similar to grits but less creamy.

Old Fashioned: Also called rolled oats, old fashioned oats are flat and flakey.

Steel-cut oats, also called Irish oatmeal, are the whole oat kernel that has been cut into two or three pieces using steel disks. This type of oats contains the highest amount of fiber, as it is least processed. Steel-cut oats take a little longer to cook, and result in a creamy and chewy porridge.

Porridge is a popular breakfast dish made by gently cooking oats in milk, water or a combination of both. Traditionally, it's cooked on the hob, and the oldest recipes may even call for a spurtle, a Scottish wooden implement used for stirring. Now, it's commonly cooked in the microwave, with similarly creamy results.

So grits are a cornmeal porridge, but they differ from cornmeal in texture, and thus application. They aren't precisely synonymous. The texture is different. Grits can be eaten as a savory dish, or sweetened like rolled oats or cream of wheat.

Porridge is made of grains such as oats, quinoa, barley, farro or wild rice cooked in liquid such as water, milk or milk alternatives.

The porridge usually has a thick texture and is commonly eaten for breakfast in southern Africa. The firmer pap is eaten with meat and gravy dishes as well as vegetable relishes.