February is Hot Breakfast month which opens it up many possibilities for the Irish Wilmingtonian. Traditionally, Irish communities love their hot porridge. In ancient times, porridge was made from barley and wheat, as well as oatmeal, and was cooked in buttermilk and seasoned with salt, honey, or butter. According to ancient Celtic laws, certain types of porridge could only be eaten by certain classes of people. Children of inferior classed could only be fed porridge made of oatmeal and buttermilk and old butter. Sons of Chieftains could eat porridge made of barley meal and fresh milk and butter. Sons of kings could eat porridge made of wheat meal and new milk and honey.
Today, we cook oatmeal with raisins or other fruit and nuts as well as milk and sugar. In Wilmington, the Irish community cooks a traditional weekend breakfast that consist of bangers or sausages, eggs and porridge. During the week, breakfast is just hot porridge.
Hot Irish Porridge
1 cup water or a mixture of half milk and half water
3 tbsp. Irish oatmeal
Pinch of salt
Optional raisins or chopped dried fruit and slice almonds for topping
1. Bring the oatmeal to a boil in the water. Add the salt and stir continuously. When oatmeal begins to thicken and bubble, turn down the heat and let it sputter away for five minutes. Stir occasionally, and add more liquid if desired. Top with fruit and slice almonds.
Other toppings: brown sugar and cinnamon or hot milk and sugar
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