Despite the warm climate, hot porridges are very popular for breakfast in Trinidad and much of the Caribbean. In Trinidad as in the rest of the Caribbean, porridges are more often made from starchy vegetables such as cassava, pumpkin, and corn instead of from grains. This porridge may be served warm, or if allowed to cool in a greased bowl or loaf pan, it will form a custard that can be inverted onto a plate and sliced for a cold dessert.
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