I am not a lover of porridges, but when it comes to peanut porridge, I make an exception. What was once a strange meal, only to be found in diverse places such as in a big pot on a Rasta man’s cart passing through the Spanish Town bus terminus early in the weekday mornings is now a very popular, highly requested breakfast choice. There are several ways to make it but this method is my personal favorite.
1 lb Dried Raw Peanuts
3 teaspoon Flour
3 teaspoon Cornmeal
1/2 grated nutmeg
1 Cinnamon stick (cinnamon powder/extract also works)
2 teaspoon Vanilla
1/2 teaspoon of salt (or to taste)
1 Sachet of powdered coconut milk
1 Can of condensed milk
Boil about 700mls (3 cups) of water then add a cinnamon stick and the salt.
Blend peanuts until powdery and add the flour cornmeal and powdered coconut milk.
Add a small amount of water and slowly make a paste. Add increasing volumes of water to mix without forming lumps. Add the mixture to the boiling water and allow it to boil for 15 minutes stirring frequently. Add the vanilla and nutmeg to the boiling mix then decrease the heat to simmer for another 15 minutes (or until desired thickness is achieved).
Sweeten with condensed milk.
– Aldeam Facey 2015