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Creole Cuisine Haitian
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Plantain Porridge (Labouyi Ban-nann)

As an energetic supplement this delicious dish is a good way to start the day or end it. It is quick and easy to prepare, and above all it's very nourishing and filling. Back in the day, the plantain was grated then turned into a mixture along with banana to prepare the porridge. Today, a blender is used to refine both green plantain and ripe banana, thus making it more palatable for the foodies.

Ingredients:

1 green plantain

1 ripe banana

1 cinnamon stick

1 whole anise star

1/8 grated nutmeg or nutmeg powder

1/2 tsp. of grated lime skin

1 teaspoon margarine.

1 cup (8 oz) evaporated milk

1/2 cup (4 oz) coconut milk

1 teaspoon vanilla extract

1/2 cup sugar (preferably brown)

1/2 cup water

Instructions:

1. Peel plantain by making 2 slits into plantain skin, then cut into 4 slices lengthwise,

    and into small chunks. Do the same for banana!

 

2. In a blender, add ripe banana and plantain chunks, pour 2 cups water to banana and

    plantain level, and bring to a puree. Traditionally, plantain is grated using the finest side

    of the grater, banana mashed, then mix together to get the puree.

 

3. Now, in a pot, bring to a boil cinnamon, and anise star on low-medium heat.

 

4. Add puree, and stir constantly to avoid lumps until it gets a creamy consistency (10

    minutes).

 

5. Add milk, coconut milk, while stirring constantly.

 

6. Lower heat, add sugar, vanilla extract, nutmeg, lime zest, grated ginger (optional),

    margarine butter, and continue stirring (5 minutes) until all ingredients are

    completely dissolved. It should have the texture of cornmeal porridge.

 

    Plantain porridge can be served as breakfast, taken as snack or in the evening as

    supper.

u The proportion of the porridge depends on plantain and banana sizes. Servings: 3

 

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