Jamaican Peanut Porridge With Caramelized Bananas
By Seattle Public Schools Culinary Services and Development Team
Put a cultural spin on oatmeal for students with this tasty Jamaican porridge with the comforting flavors of peanuts and banana.
Ingredients
- .529 ounce of all purpose flour
- 2 ounces of milk, whole
- .011 ounce of nutmeg, ground
- .011 ounce of cinnamon, ground
- .044 ounce of vanilla extract
- Pinch of salt
- .011 to 9 tablespoons of light brown sugar, divided
- 3 cups of water
- .833 ounce, 1/2 banana
- .176 ounce of butter, unsalted
- 2 ounces chopped peanuts, dry roasted unsalted halves
- .397 ounce of milk, condensed, sweetened, to taste
- Crushed roasted peanuts for garnish
Nutrients Per Serving
| Serving Size: | 6 ounces |
|---|---|
| Calories: | 562.6 |
| Fat: | 36.1 g |
| Saturated Fat: | 8.1 g |
| Trans Fat: | 0 g |
| Carbohydrates: | 32.7 g |
| Cholesterol: | 23.4 mg |
| Protein: | 18.3 g |
| Sugar: | 10.3 g |
| Sodium: | 68.5 mg |
Directions
- Add the peanuts, flour, and milk to a blender and blend until smooth and creamy.
- Add the cup of water, salt and ground cinnamon to a pot and bring to boil on medium heat.
- Pour in the blended peanut and stir continuously with a whisk until the porridge starts to thicken. You can also add oatmeal or rice to thicken the porridge to the desired consistency.
- Let the porridge cook for 10-15 minutes then add vanilla and nutmeg.
- Sweeten to taste with sugar and condensed milk.
- Heat oven to 400 degrees.
- Slice banana on biased into 1/2 inch increments.
- Toss bananas in butter and remaining sugar, to taste.
- Bake for about 10 minutes or until golden brown.
- Serve porridge with a few slices of caramelized bananas on top and roasted peanuts and sprinkle of cinnamon. Enjoy
Nutrients Per Serving
| Serving Size: | 6 ounces |
|---|---|
| Calories: | 562.6 |
| Fat: | 36.1 g |
| Saturated Fat: | 8.1 g |
| Trans Fat: | 0 g |
| Carbohydrates: | 32.7 g |
| Cholesterol: | 23.4 mg |
| Protein: | 18.3 g |
| Sugar: | 10.3 g |
| Sodium: | 68.5 mg |
