Labouyi Bannann (Plantain Porridge)2015-03-22
- Servings : 2-4
- Prep Time : 5m
- Cook Time : 30m
- Ready In : 35m
One of the many foods Haitians eat for breakfast is Labouyi Bannann (Plantain Porridge). If you have never had Labouyi for breakfast than you are missing out. Porridges have long been an integral part of Caribbean cuisine. Porridge is meant to fortify and strengthen for long periods of time. Unlike typical porridges which use grains such as oats, wheat, and corn; Labouyi uses plantains. The porridge is sweet and creamy with the consistency of light grits. Labouyi can also be made with flour and cornmeal. Try starting the day off with it.
- 1 Green Plantain (Washed)
- 3 cups of water
- 1 Star Anise
- 1/2 cup of Evaporated Milk
- 1/2 cup of Coconut Milk
- 1/2 tsp cinnamon Powder of 1 stick
- 1/4 cup of sugar
- 1 Tbs butter
- 1 tsp vanilla extract
- 1 tsp salt (or to taste)
Peel the skin of the plantain and cut into small 4-8 small pieces. It is ok to leave some of the skin for extra nutrients.
In a blender, puree the plantain and 2 cups of water.
In a 1 quart saucepan, add 1 cup of water, evaporated milk, coconut milk, cinnamon, star anise and bring to boil.
Once the pot is boiling, add the plantain puree to the pot and bring to a boil while stirring continuously for 5 min. The porridge will thicken slightly.
Add the salt, sugar, vanilla and keep stirring for 10 min.
Reduce the heat to medium and keep stirring for another 10 min while tasting porridge to ensure the plantain is thoroughly cooked. The porridge is ready when the texture is creamy.
Serve warm with some Haitian Bread.
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