Moroccan · Breakfast
Tadaghmamt (Berber Cornmeal Porridge)
Tadaghmamt is a soft Amazigh cornmeal porridge from the Atlas, cooked slowly with water until thick and creamy, then hollowed in the middle and flooded with olive oil, argan oil or melted butter and honey. It is a humble, filling breakfast and a food given to nursing mothers and children for its warmth and energy.
- Prep
- 5 min
- Cook
- 30 min
- Total
- 35 min
- Serves
- 4
- Level
- Easy
Ingredients
- 200 g fine cornmeal (maize flour)
- 1.2 litres water
- 1/2 tsp salt
- 3 tbsp argan oil or olive oil, to serve
- 30 g butter or a little smen, to serve
- 3 tbsp honey, to serve
Method
- 1
Make a slurry
Whisk the cornmeal into 300 ml of the cold water until completely smooth, breaking up any lumps.
- 2
Bring water to a boil
Bring the remaining water to a boil with the salt in a heavy pot.
- 3
Cook the porridge
Pour the slurry into the boiling water in a steady stream, whisking hard, then drop to a low simmer.
- 4
Stir until thick
Cook 20–25 minutes, stirring frequently with a wooden spoon, until thick, glossy and no longer tasting of raw flour.
- 5
Serve with a well
Spoon into bowls, press a well in the centre and fill it with argan or olive oil, a knob of butter and a spoon of honey to melt through.
Chef's tips
- Keep stirring, especially near the end — cornmeal sticks and scorches on the bottom the moment you turn your back.
- For a richer version, cook the porridge in half milk and half water.
- It firms up fast as it cools; serve straight away or loosen with a splash of hot water.
Frequently asked questions
Is tadaghmamt the same as Italian polenta?
The base grain is similar, but tadaghmamt is looser and served sweet-savoury with argan oil, butter and honey rather than as a firm savoury polenta.
Can I make it without argan oil?
Yes; good olive oil and butter are common substitutes in villages without ready argan. The dish just loses its distinctive Souss nuttiness.