Chef Dwight Smith’s green-plantain porridge is pure comfort in a bowl

Porridge is a beloved breakfast staple in Jamaica and many parts of the Caribbean, and this version is made with green plantains, coconut milk and a blend of warm spices. My take on the dish calls for blending the plantains with oats, which gives the porridge extra body and protein. I also add almond extract for a hint of nuttiness. Creamy, nourishing and full of flavour, this dish is pure comfort in a bowl.

Ingredients

• 3 green plantains, peeled and sliced into 3-inch pieces
• 1 cup rolled oats
• 3 cups full-fat coconut milk, divided
• 3 cups water, divided
• 2 cinnamon sticks
• 1 tsp ground nutmeg
• 2 tsp ground cinnamon
• 1 tsp ground allspice
• 2 tsp vanilla extract
• ½ tsp rosewater
• ½ tsp almond extract
• 1 tbsp salt
• ½ cup dark brown sugar
• 1 cup sweetened condensed milk

Preparation

Process plantains, oats, 1 cup coconut milk and 1 cup water in a blender until smooth.

Add the remaining 2 cups water, cinnamon sticks and nutmeg to a large pot over medium heat and bring to a boil.

Pour in the blended plantains and oats and cook, whisking constantly, until the mixture begins to thicken, about 3 to 4 minutes.

Add the remaining 2 cups coconut milk, ground cinnamon and allspice and whisk until smooth.

Add vanilla, rosewater, almond extract, salt, brown sugar and condensed milk to the pot, and whisk until incorporated.

Reduce the heat to medium-low and continue to cook, stirring often to prevent the porridge from burning or sticking to the bottom of the pot, 10 to 12 minutes. 

Serve immediately.

Serves 3 to 4

Produced in collaboration with CBC Creator Network.

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