Cornmeal, oatmeal, peanut, banana porridge, it doesn’t matter which one. I love porridge. At home or on the road porridge features heavily on Jamaican breakfast menus. For some a bowl or mug of this sweet, warm, nutritious goodness with a couple slices of buttered hardough bread or a few crackers is all it takes to get through the morning. For others porridge is the starter (a likkle something to clear your stomach) before a hearty mid morning meal.
Green bananas are used by Caribbean cooks to make dumplings, porridge, chips or boiled with other foods. Grating them to make porridge is just 1. Making this Jamaican favorite is just as easy as making most other porridge. The hardest past is peeling and grating the green bananas. If you are not a fan of mutilated fingers or if you don’t own a grater a food processor makes a perfect substitute.
If you’d rather skip the grating and measuring, there are several varieties of banana porridge available in Caribbean grocery stores and online from retailers like Amazon.com
15 minPrep Time
20 minCook Time
35 minTotal Time
Add water to saucepan over medium heat. Add salt to water. In a bowl, mix banana with flour. Stir banana mixture into warm water. Continue stirring until mixture thickens and porridge begins to boil. Let porridge boil for about 10 minutes. Stir frequently, while boiling. After 10 minutes stir in milk and simmer for an additional 5 minutes. Watch pot carefully because the milk may cause the porridge to boil over. After 5 minutes turn off the stove and stir in remaining ingredients. Serve porridge while hot.
*1 C. coconut milk for regular milk *½ C. milk for ½ C. condensed milk, omit sugar if using sweetened condensed milk