Peanut Porridge Recipe

The first time I tried peanut porridge I was strolling down Barrett Street. Near Spanish Town Hospital in Jamaica, in the early hours of the morning. I had heard  about the wonderful deliciousness of peanut porridge but, being that I’m not much of a peanut lover I never bothered to seek it out. As it were I was hungry and the first person I spotted was a ‘Porridge Man’  pushing his cart in my direction. Since my adventurous ways had already netted me an overnight stay in town I figured  ‘what’s 1 more adventure?
One taste was all it took.  Before long I was seeking out fresh roasted peanuts and blending oats and peanut like nobody’s business.

2014jamaica-1060103 porridge man
A Jamaican porridge vendor. Vending carts like the one shown here are a common sight in large town and along busy Jamaican roadways. When you seen a vending cart with large pots like the ones here it means that porridge or soup is just a cup away.


Peanut porridge is new to the Caribbean culinary landscape. In recent years this hot cereal has gained popularity in and outside of Jamaica. Thanks to its fiber, iron and protein rich content peanut porridge is a 100% natural, totally delicious boost of energy. Peanut porridge is made like most other porridge. The main ingredient (a blend of roasted unsalted peanuts and oatmeal in this case) are stirred into a pot of boiling water and cooked. The water is spiced with any combination of vanilla, cinnamon, nutmeg, star anise or cloves. Milk and sugar are the sweeteners of choice.

Peanut and oats for peanut porridge
Blend the peanuts and oatmeal together before cooking to make a rich creamy delicious porridge. If time allows, strain the porridge after cooking for a smooth silky taste.


peanut-porridge-2Fresh cooked peanut porridge


Peanut Porridge Recipe

Print Recipe
Prep Time10 minutes
Cook Time15 minutes


  • 1 C roasted unsalted peanuts husked and shelled
  • 1 C oatmeal or 3/4 C oat flour
  • ½ C sweetened condensed milk
  • ½ C sugar
  • ½ tsp nutmeg
  • 1 teaspoon vanilla
  • ½ tsp cinnamon
  • ½ tsp salt
  • 3 C water

*Make it ITAL*

  • substitute coconut milk for condensed milk and omit salt


  • Blend peanuts and oatmeal in a blender until ingredients are powdered. About 3 minutes. Use a strainer/ sieve to sift the blended mixture.
  • %
  • In a small sauce pan, combine all ingredients except ½ C water and blended flour. Bring to a boil. When water begins to boil mix flour with ½ C water until it becomes a thick paste. Slowly stir mixture into the boiling water. Reduce heat to med- low. Stir until porridge thickens. Cover and let simmer for about 10 minutes. Stir every 3 to 4 minutes. If porridge becomes too thick stir in ½ cup water at a time to thin it. Add more milk or sugar to sweeten as desired.
  • %
  • In recent years I have taken to reducing and sometimes omitting the sugar  in my porridge ' for a somewhat healthier version. Adjust the milk and sugar to suit your tastes and dietary needs.


Serving: 0g | Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg




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