JAMAICAN CORNMEAL PLANTAIN PORRIDGE RECIPE

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk reduces calories while maintaining creaminess.

ripe plantains

🥗Healthier: sweet potatoes

💰Cheaper: bananas

Sweet potatoes provide similar sweetness and texture.

Apply cooking oil to your hands to prevent staining while peeling the plantains.

Peel the plantains by running a knife along the edges and lifting the skin off.

Wash the peeled plantains and chop them into bite-sized pieces.

In a blender, combine the chopped plantains with 2 cups of water and 2.5 tablespoons of all-purpose flour, then blend until smooth.

In a pot, add 3 cups of 2% milk, 1 cinnamon stick, and 0.5 teaspoon of salt, and bring to a boil.

Once boiling, add the plantain mixture and whisk immediately to prevent lumps.

Cook the plantain mixture on medium heat for about 5 minutes, stirring occasionally.

Gradually add 1 cup of cornmeal while whisking to prevent sticking and lumps.

Cover and cook on medium-low heat for 5 to 10 minutes, whisking in between to prevent sticking and burning.

Add 1 tablespoon of vanilla extract, 0.5 teaspoon of cinnamon powder, and 0.5 teaspoon of freshly grated nutmeg, mixing immediately to avoid lumps.

Stir in 0.5 cup of brown sugar and mix well.

Add 1.5 cups of coconut milk and stir until well combined, then cook for another 10 minutes on medium-low heat, whisking in between.

After about 30 minutes of cooking, add 0.5 cup of condensed milk and adjust sweetness to taste.

Turn off the heat and serve the porridge.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary