Jamaican Peanut Porridge with Caramelized Bananas
Seattle Public Schools Culinary Services and Development Team
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
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
| Calories | 562.6 kcal |
| Protein | 18.3 g |
| Carbohydrate | 32.7 g |
| Moisture | 56.6 g |
| Potassium | 650.6 mg |
| Total Fat | 36.1 g |
| Saturated Fat | 8.1 g |
| Cholesterol | 23.4 mg |
| Sugars | 10.3 g |
| Trans Fat | 0 g |
| Vitamin A | 0 IU |
| Vitamin C | 0 mg |
| Calcium | 169.8 mg |
| Vitamin D | 0.7 mcg |
| Iron | 3.2 mg |
| Sodium | 68.5 mg |
| Total Dietary Fiber | 5.4 g |
| Ash | 0.1 g |
