I always imagined porridge as just being slop, but turns out it's really good! This recipe is the perfect size for a 10in, 4qt dutch oven. A 12 inch may need to be adjusted up a bit.
Ingredients:
- 3 Green bananas
- 2 Cups (452 g) Fresh coconut milk
- ½ tsp (0.5 tsp) Ground Cinnamon
- ½ tsp (0.5 tsp) Nutmeg
- ½ tsp (0.5 tsp) Allspice
- 1 tsp Vanilla extract
- ¼ tsp (0.25 tsp) Salt
- 1 ½ Cup (354.88 g) Water
- Sugar To sweeten
- Condensed milk To sweeten
Make sure you are using green bananas. You can get some very green ones from the Asian Market. You need the starch content of green bananas.
Instructions
- Wash and peel the bananas. Cut then into three pieces and blend with the coconut milk and grated nutmeg. (Be warned, green bananas are a lot harder and are a pain to peel)
- Pour the water in a pot along with the salt and put to boil on medium heat.
- When the water boiled pour in the banana blend, along with the cinnamon, allspice, and vanilla. Stir continuously until the porridge starts thicken.
- As the porridge thicken, turn the heat down to medium low and let it cook for about 5 to 10 minutes. Stir occasionally. (For dutch oven, I just removed some of the briquettes in order to turn down the heat.
- Sweeten to your taste. For this amount, I just dumped a whole can of sweetened condensed milk in and it turned out really well.
- Serve!
