My mom is Jamaican and Trinidadian. Growing up this detail was just a fact to recount, but in my formative college years and beyond, it has amplified into a significant part of my identity and cultural root. Being reared in so much love and cultural awareness has enabled me to extend my palate beyond the monochromatic traditional American diet - thank God!
Many mornings I would be coaxed out of my sleep - not by the salivating smell of bacon - but by the comforting and arousing smell of porridge. Porridge is an umbrella term, and can be used to encompass oatmeal, cream of wheat, cornmeal porridge, banana oat porridge, and the like. While in graduate school at the University of Bridgeport, my staple was cornmeal porridge.
Cornmeal is a coarse flour (or meal) made of ground yellow corn ranging in texture from fine to coarse grounds. [1] Within Traditional Chinese Medicine, incorporating Non-GMO cornmeal into your diet can promote the following actions in your body: Tonify qi (strengthen your life force or vital energy), strengthen the stomach and spleen (strengthen proper functioning of the digestive system), benefit the heart, diuretic (reduce excess fluid buildup), and stimulate the flow of bile. [2]
Cornmeal porridge is delicious, cost effective, and filling. Here is a step-by-step recipe on how to prepare a pot of Jamaican Cornmeal Porridge. #NourishWithIntention
Key Words: Jamaica, Trinidad, Breakfast, Porridge, Traditional Chinese Medicine, Non-GMO, Culture, Identity, and Vital Energy
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