Zanzibari Spiced Coconut Porridge

Ingredients

In this adaptation, we replace the traditional buttermilk used in Karnemelksepap with rich and creamy coconut milk, which is a staple ingredient in Zanzibari cuisine. We also incorporate Zanzibari spices like cinnamon, cardamom, and cloves to infuse the porridge with the unique flavors of the Spice Islands. Additionally, we use cornmeal instead of wheat semolina to cater to the local preferences and availability of ingredients in Zanzibar. We alse have the original recipe for Karnemelksepap, so you can check it out.

• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 1/2 cup (100g) cornmeal 1/2 cup (100g) cornmeal
• 2 tablespoons honey or sugar 2 tablespoons honey or sugar
• 1 cinnamon stick 1 cinnamon stick
• 2 cardamom pods, lightly crushed 2 cardamom pods, lightly crushed
• 2 cloves 2 cloves
• Pinch of salt Pinch of salt
• Toasted coconut flakes, for garnish Toasted coconut flakes, for garnish
• Ground cinnamon, for garnish Ground cinnamon, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 20g, 18g
• Carbohydrates (total, sugars): 18g, 8g
• Protein: 2g
• Fiber: 3g
• Salt: 0.1g

Preparation

1. 1.
   In a medium-sized saucepan, combine the coconut milk, cornmeal, honey or sugar, cinnamon stick, cardamom pods, cloves, and a pinch of salt.
2. 2.
   Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally to prevent lumps.
3. 3.
   Reduce the heat to low and let the porridge simmer for about 15-20 minutes, or until the cornmeal is cooked and the porridge has thickened to your desired consistency. Stir occasionally to prevent sticking.
4. 4.
   Remove the cinnamon stick, cardamom pods, and cloves from the porridge.
5. 5.
   Serve the porridge hot, garnished with toasted coconut flakes and a sprinkle of ground cinnamon.

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before using to ensure the creamy part is well mixed with the liquid.
• Cornmeal — Use fine cornmeal for a smoother texture in the porridge.

Tips & Tricks

• For a richer flavor, toast the cornmeal in a dry skillet before adding it to the porridge.
• Adjust the sweetness by adding more or less honey or sugar according to your taste preferences.
• If you prefer a smoother consistency, blend the porridge with an immersion blender before serving.
• Experiment with different toppings such as sliced bananas, chopped nuts, or dried fruits for added texture and flavor.
• Leftover porridge can be refrigerated and reheated the next day. Add a splash of coconut milk or water while reheating to adjust the consistency.

Serving advice

Serve the Zanzibari Spiced Coconut Porridge hot in individual bowls. Drizzle with additional honey or sprinkle with ground cinnamon if desired. Enjoy it as a comforting breakfast or a satisfying snack.

Presentation advice

To enhance the presentation, sprinkle some toasted coconut flakes and a pinch of ground cinnamon on top of the porridge. You can also serve it in traditional Zanzibari bowls or coconut shells for an authentic touch.