Creamy Cornmeal Porridge

Serves: 3 • Prep: 5 min • Cook: 20 min

Ingredients

• ¾ cup fine cornmeal
• 3 cups water
• 2½ cups coconut milk (or mix of coconut & cow’s milk)
• ½ tsp salt
• ½ tsp grated nutmeg
• 1 cinnamon stick or 1 tsp ground cinnamon
• 2 tsp vanilla extract
• Sweetener to taste (condensed milk, brown sugar or honey)

Method

1. Slurry: Mix cornmeal with 1 cup water to make a smooth slurry.
2. Heat liquids: In a saucepan, bring remaining water and coconut milk to a simmer with salt and cinnamon.
3. Cook: Slowly pour in slurry, whisking constantly. Cook over medium‑low heat, stirring often, about 15 minutes until thick and creamy.
4. Finish: Remove cinnamon stick. Stir in nutmeg, vanilla and sweetener. Adjust thickness with extra milk if needed. Serve hot with raisins or sliced bananas.

Banana Fritters

Makes: 12 fritters • Prep: 10 min • Cook: 15 min

Ingredients

• 3 very ripe bananas
• 1 cup all‑purpose flour
• 1 tsp baking powder
• 1 egg (optional, for richer fritters)
• ½ tsp nutmeg
• ½ tsp cinnamon
• Pinch of salt
• 1 tsp vanilla extract
• 2 tbsp brown sugar (adjust to taste)
• Oil for shallow frying

Method

1. Mash bananas: In a bowl, mash bananas until smooth. Beat in egg (if using), sugar and vanilla.
2. Combine dry ingredients: Mix flour, baking powder, salt, nutmeg and cinnamon. Stir into banana mixture to form a thick batter.
3. Fry: Heat oil in a frying pan. Drop spoonfuls of batter and fry until golden brown on both sides (2‑3 minutes per side). Drain on paper towels.
4. Serve: Dust with icing sugar or drizzle with honey. Delicious with hot coffee or cocoa.

Saltfish Fritters (Stamp and Go)

Makes: 10 fritters • Prep: 15 min • Cook: 12 min

Ingredients

• ½ lb saltfish (salt cod), soaked and flaked
• 1 cup all‑purpose flour
• ½ cup water (adjust as needed)
• 1 small tomato, diced
• ¼ cup diced onion
• ½ bell pepper, finely diced
• 2 scallions, chopped
• 1 small Scotch bonnet pepper, seeded & minced
• 1 tsp baking powder
• ¼ tsp black pepper
• Oil for frying

Method

1. Prepare cod: Boil soaked saltfish for 5 minutes to remove excess salt, drain and flake.
2. Mix batter: Combine flour, baking powder and black pepper. Add water to make a thick batter.
3. Add vegetables & fish: Fold in flaked saltfish, tomato, onion, bell pepper, scallions and Scotch bonnet.
4. Fry: Heat oil (¼‑inch deep). Drop heaping spoonfuls of batter and fry 2‑3 minutes per side until golden. Drain on paper towels. Serve warm.

Cheesy Spinach Quiche

Servings: 6–8
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Ingredients

• 1 deep-dish pie crust (store-bought or homemade)
• 1 tbsp butter
• 1 small onion, diced
• 2 cups fresh spinach, chopped
• 4 large eggs
• 1 cup half-and-half (or heavy cream)
• 1 cup shredded Gruyère cheese (or Swiss)
• ½ cup shredded cheddar
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp nutmeg

Equipment

• 9″ pie dish
• Skillet
• Mixing bowl
• Whisk

Instructions

1. Preheat oven to 375°F.
2. If using a raw crust, blind bake for 10 minutes.
3. In a skillet, melt butter and sauté onions until soft. Add spinach and cook until wilted.
4. In a bowl, whisk eggs, half-and-half, salt, pepper and nutmeg.
5. Add cheeses and spinach mixture to the egg mix.
6. Pour filling into crust and smooth the top.
7. Bake 40–45 minutes until center is set and top is lightly golden.
8. Cool 10 minutes before slicing.

Tips & Swaps

• Swap spinach for kale, broccoli or mixed veggies.
• Add cooked bacon or ham for a heartier version.
• Use all cheddar, all Gruyère or a cheese blend.

Optional Touch

Top with a sprinkle of fresh parsley and a touch of smoked paprika for color.