I just finished a mega marathon of Protein Rich Dishes but I am clearly not over it. My theme for today is ‘Dishes from the Caribbean’ and what do I pick? Another protein packed dish. This one is so simple and delicious, not to mention easy to make with most ingredients readily available in your kitchen. It is a breakfast dish but I had it for lunch and felt content for the next 4-5 hours. This is surely getting into my breakfast roster.

This peanut porridge is popular across all of the Caribbean. It started out as street food and is very popular with vegetarians. It has now gained popularity at restaurants with locals and tourists alike. There are different versions to make it – with condensed milk, evaporated milk or coconut milk.

Recipe adapted from here

Serves 1-2

WHAT WE NEED

Quick cooking Oats                            1/2 cup

Raw peanuts                                        1/2 cup

Wheat flour                                           2 tsp

Cornmeal                                               1 tbsp

Condensed milk                                    2-3 tbsp

Ground cinnamon                                1/2 tsp

Ground nutmeg                                     1/2 tsp

Water                                                       1 1/2 – 2 cups

A pinch of Salt 
WHAT TO DO

• Heat 1 cup of water with a pinch of salt 
• Grind the peanuts in to a fine powder and set aside
• Grind the oats into a fine powder
• Mix the ground oats and peanuts in a bowl
• Add the cornmeal and wheat flour and mix well
• Add 1 cup of water and stir to form a smooth paste
• Pour this paste into the boiling water and mix well to ensure there are no lumps
• Simmer and let it cook covered for 6-7 minutes
• Stir frequently to avoid the porridge sticking to the base of the vessel
• Add the condensed milk, nutmeg and cinnamon 
• Mix and simmer for 2 minutes
• Serve warm with some fruits for a wholesome tasty breakfast
• Enjoy!

NOTES

1. If you only want a mild sweetness to your porridge, add 2 tbsp of condensed milk else add 3 tbsp
2. The porridge will be slightly runny immediately after cooking but will thicken when let to cool
3. You can replace the water with part milk 

This is my post for the Blogging Marathon under the theme, ‘Dishes from the Carribean’.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM