This recipe is inspired by a dear friend of mine. She’s a seasoned woman from Guyana who can cook her butt off. We’re often in the kitchen together, either cooking one dish cooperatively or our own separate dishes at the same time. We crack jokes and tell stories—we have a good time. One day she was eating a bowl of porridge from her country, made of plantains. I love plantains! I’ve been eating them since I was a little girl because it’s a staple in every Haitian home. It’s a great source of fiber, vitamins A, C, and B-6, as well as potassium. Her porridge inspired me to make my own version and made it into a pudding. And here it is!
Note that the spices are not measured because you have freedom to add as much or as less of each to your personal preference.
SPICED PLANTAIN PORRIDGE
Ingredients
1 Green Plantain
1 can Coconut Milk
Ground Cinnamon, to taste
Ground Nutmeg, to taste
Honey, to taste
Salt for boiling water
1 Cinnamon, stick
Instructions
Boil a pot of salted water
With a pairing knife, make long ¼ inch slits along the lines of the plantain
Peel the plantain where the slits are
Cut the plantain width-wise five or six times and add it to the boiling water
When cooked, remove plantain and place it into a NutriBullet or any blender you have
Add the can of coconut milk and spices and blend it until a smooth consistency
If you’d like to loosen it, feel free to add almond milk
Pour pudding into serving dish or bowl
Garnish with a cinnamon stick and a sprinkle of ground cinnamon, nutmeg or both
And enjoy!
#riseandshinebright
#betterthanyesterday
Love,
Yardley
