Harina de Maiz (Cornmeal Pudding) was one of my favorite childhood breakfasts, and in turn, I try to make it for my daughter once in a while, although it may be just an excuse for me to have it.
When it comes to my birth region, I could have not moved farther without getting out of the country. It really is a long trip: North by Northwest.
I couldn’t pass on this opportunity to use the title of my favorite Hitchcock movie.
This is a road trip that not many Dominicans make (at least not at once), and for me one that -metaphorically speaking – started in reverse 40 years ago. A two-way 1000 km-journey between the two farthest points in the country.
It is on trips like these where we find new foods, recipes and stories to share with you.
My daughter is a champion. This isn’t anywhere near the longest trip she’s been on, and she’s always well-behaved. After driving through the East and its sugar cane fields, Santo Domingo awaits us in the distance.
Obligatory stop at Taveras for some boruga (curdled milk drink). The mountains that guard the Cibao valley — the most country’s fertile region — open for us. Vegetarian mofonguitos at Tipico Bonao, another of our obligatory stops.
Rice fields followed by foggy tropical desert forest. Night lights that slowly turn off.
Trip to El Morro: rugged terrain and vivid colors, the region of my ancestors is one of the most photogenic areas of the country.
I used to make a lot of long, meandering road trips before we had a kid, not so many afterward. It’s a great way to discover the country. If you live here, or visit, try and do that. And most importantly, try the food.
You really oughta try this simple dish, my mom always served it as dinner, it was like having dessert for dinner (and it is). The addition of coconut (optional) makes it even better, and more suitable as dessert.
You’ll love it.
- 1 cup of corn meal (harina de maíz)
- 6 cups of milk
- 2 cups of coconut milk (optional - see notes)
- 1 cup of brown sugar cane
- 1/2 teaspoon of salt
- 4 cinnamon sticks
- 1/2 tablespoon of cloves , or 1/4 teaspoon of clove powder
- A pinch of ground nutmeg
Mix all the ingredients (minus the nutmeg) in a pot, let it rest for 10 minutes.
Cook over medium heat until it breaks the boil. Stir constantly to avoid sticking.
Once it starts boiling reduce heat to low. Cook and stir for another 4 minutes.
Remove from the heat and pour into serving dishes. Sprinkle with nutmeg
Serve hot or at room temperature.
The coconut milk is my own touch. If you are not using coconut milk, use equivalent quantity of milk.