One of the most popular breakfast meals in Jamaica is porridge. The classic dish is a mainstay in many households across the island, and for good reason. According to a study by Harvard University, whole grains such the oats used in porridge may be the key to living longer. Today, we’re sharing sisters Suzanne and Michelle Rousseau’s (who are authors of a cookbook) most essential breakfast dish—green banana porridge recipe.
Hyacinth’s Green Banana Porridge
Serves 8
Ingredients
6 medium-green small bananas, peeled
2 tablespoons all-purpose flour
2 tablespoons oats
1 cup milk
4 cups of water
1 packet coconut milk powder mixed
2 tablespoons water
2 teaspoons vanilla extract
dash of freshly grated nutmeg
dash of ground cinnamon
pinch of sea salt
2 tablespoons brown sugar
2 tablespoons sweetened condensed milk (optional)
How to prepare green bananas
- Peel the green bananas under running water. Place a bowl of water near your cutting board.
- Use the edge of your knife to scrape away any excess strings of the banana skin.
- Once peeled, add the bananas to the bowl of water until you are ready to cook to prevent browning. Repeat with the other bananas.
Method
- Grate the green bananas with a grater into a bowl. You can also use a food processor. Mix in the flour, oats and milk.
- While the banana mix is settling, bring the four cups of water to a boil in a heavy-bottom saucepan. Once the water is boiling, add the banana mixture, and stir constantly to avoid the mixture becoming lumpy.
- Bring the mixture to a simmer, continuing to stir for about 10 minutes. Once the mixture has thickened, stir in the coconut milk, vanilla, nutmeg, cinnamon, and salt. Bring to a boil while stirring, then turn the heat all the way down to low, cover and simmer without stirring for 35 to 40 minutes.
- Remove from the heat and add in the brown sugar and condensed milk. By now, the porridge should be thick and smooth. Serve immediately.
Check out other tasty recipes from the Rousseau sisters on Outpostings:
- Boiled Corn with Pimento Butter and Cheese
- Herb Dusted Mahi-Mahi Fillet in Banana Leaves with Coconut Lime Salsa
Recipe from Caribbean Potluck by Suzanne Rousseau and Michelle Rousseau © 2014 Kyle Books, and the photographs © Ellen Silverman
