Canje River Cornbread

While cornbread is a known and loved delicacy in many Caribbean countries, and across the world, there is no comparison to Canje River Cornbread. This delicious treat, even though it is made from the same corn as the many other cornbread one may have eaten, there is a significant difference between this particular cornbread and the others. First, it is uniquely a Canje River recipe. Secondly, its preparation and way of baking are also unique, and second to none. Once baked, it leaves one drooling for its taste, as its aroma caresses the sensory organs of the nostrils. 

The smile seen on the face of this beautiful lady, tells the story of this one-of-a-kind delicacy that can be found only from the Canje River. The desert is prepared from the green corn, grated into a bowl of fresh coconut milk, and then mixed with a number of ingredients, placed over the fireside, or stove, and stirred constantly as the slow fire thickens the mixture into a porridge or pudding-like form. Once the mixture has a certain texture of stiffness, a pan of coals fire is placed upon the top of the pot, as the fire at the bottom continues to burn slowly. After about one hour of this baking process, the cornbread is left to cool off before it is served. The taste is so inviting and salivating, that anyone who eats it will always have that longing for more. That my friend is the Canje River Cornbread.