In Jamaica, porridge is a native breakfast favorite that is even sometimes enjoyed for lunch or dinner. Cornmeal, oat and rice porridges are popular, as well as "green banana" porridge. Green bananas, known more commonly in the U.S. as plantains, are not to be confused with a standard unripened yellow banana. The two look similar, but plantains have a firm texture and starchy taste more like a potato, and they are often served as a side dish for meat or fish. In green-banana porridge, plantains are made into a sweet, creamy porridge.
Chop off both ends of the green bananas. Cut the peel the long way down each ridge of the green bananas. Peel away skin one section at a time.
Cut the plantains into small pieces or grate them with a grater. Place the plantains in a food processor.
whisk flour into coconut milk In a small bowl until no lumps are visible. Add to the food processor. Blend the mixture for about two minutes, or until a smooth consistency is reached.
Pour water into a medium saucepan and bring to a boil over high heat. Slowly add the plantain mixture to the boiling water, whisking constantly. Continue to boil and whisk for about three minutes.
Turn the heat to medium low. Simmer the porridge for 15 minutes, stirring occasionally.
Stir in the milk, sweetened condensed milk, sugar, nutmeg, cinnamon, vanilla extract and salt. Serve in bowls.
- Sweetness of the porridge can be adjusted to taste. Simply add less sugar and/or less sweetened condensed milk if desired. You may alternately serve porridge with milk, sweetened condensed milk and sugar on the side, and allow people to mix porridge to their own taste.
Sarah Bourque has been a freelance writer since 2006 and is based in the Pacific Northwest. She writes and edits for the local publisher, Pacific Crest Imprint and has written for several online content sites. Her work recently appeared in "The Goldendale Tourism and Economic Development Magazine" and "Sail the Gorge!" magazine. She attended Portland Community College where she studied psychology.