Pooridge

Porridge is essential to a family life in Haiti specially when there are children involved.  Young children are fed porridge in the morning and for souper.  Since the main meal for Haitians is at noon most often in the evening if one is catering out for "Fritay" or a consomme there will be a porridge made for the evening. 

Just about all type of flour can be made into porridge to the exception of a few like Maizena/amidon which can mostly be use in that form when one has a specific ailments that requires this type of porridge.  In our health in wellness  page you should find the recipe for the Maizena/amidon porridge.

Haitian Oatmeal

Servings: 4

Ingredients:


1 cup of oatmeal
1 (12-ounce) can evaporated milk
¼ teaspoon vanilla extract
3 cinnamon sticks
2 whole anise stars
½ cup sugar to taste or more if needed

1 pinch of salt
½ teaspoon grated lime rind, or ½ inch whole lime rind (optional)

1 tsp of butter

Ingredients

In a bowl add the oatmeal and add enough water to cover the oats for 20 minutes.  

Meanwhile, in a saucepan, bring to boil a cup of water add the bring to a boil cinnamon, pinch of salt, star anise and lime rind if you choose to add the lime.  

When boil add the oats on low-medium heat.  When thicken, add evaporated milk, vanilla extract, sugar, and butter. Cook for 15 to 20 minutes, stirring occasionally so that it does not stick to bottom of pot. The consistency should be like that of a creamy porridge not thick.

Serve hot with buttered bread for breakfast!

Corn Porridge

Servings: 4

Ingredients:

1 cup of corn flour or corn meal
1 (12-ounce) can evaporated milk
¼ teaspoon vanilla extract
3 cinnamon sticks
2 whole anise stars
½ cup sugar to taste or more if needed

1 pinch of salt
½ teaspoon grated lime rind, or ½ inch whole lime rind (optional)

1 tsp of butter

1 (12- or 14-ounce) can coconut milk

1 over ripped banana (optional)

Ingredients

In a saucepan, bring to boil a two cups of water add the cinnamon, pinch of salt, star anise and lime rind if you choose to add the lime.  

When boil add the corn flour on low-medium heat. 

Meanwhile, peel and mash the banana.

When thicken, add evaporated milk, coconut milk, banana, vanilla extract, sugar, and butter. Cook for 15 to 20 minutes, stirring occasionally so that it does not stick to bottom of pot. The consistency should be like that of a creamy porridge not thick.

Serve hot with buttered bread for breakfast!

Potato Flour Porridge

Servings: 4

Ingredients:

1 cup of potato flour

1 (12-ounce) can evaporated milk
¼ teaspoon vanilla extract
3 cinnamon sticks
2 whole anise stars
½ cup sugar to taste or more if needed

1 pinch of salt
½ teaspoon grated lime rind, or ½ inch whole lime rind (optional)

1 tsp of butter

Ingredients

In a bowl add the potato flour and add enough water to cover mix and let stand for 20 minutes.  

Meanwhile, in a saucepan, bring to boil a cup of water add the bring to a boil cinnamon, pinch of salt, star anise and lime rind if you choose to add the lime.  

When boil add the potato flour on low-medium heat.  When thicken, add evaporated milk, vanilla extract, sugar, and butter. Cook for 15 to 20 minutes, stirring occasionally so that it does not stick to bottom of pot. The consistency should be like that of a creamy porridge not thick.

Serve! this porridge is great for toddlers!

Rice porridge/Riz au lait

Servings: 4

Ingredients:

1 cup of rice
1 (12-ounce) can evaporated milk

1 cup of heavy cream
¼ teaspoon vanilla extract
3 cinnamon sticks
2 whole anise stars
½ cup sugar to taste or more if needed

1 pinch of salt

Ingredients

Place the rice overnight in a bowl covered with water.  

The next day when ready, in a saucepan, bring to boil a cup of water add the bring to a boil cinnamon, pinch of salt, star anise and lime rind if you choose to add the lime.  

When boil, drain the rice from its liquid and to the water on low-medium heat.  When thicken, add evaporated milk, heavy cream, vanilla extract, and sugar. Cook for 15 to 20 minutes, stirring occasionally so that it does not stick to bottom of pot. The consistency should be like that of a creamy porridge not thick.

Serve hot or cold this is mostly serve at night.

Wheat porridge

Servings: 4

Ingredients:

1 cup of wheat
1 (12-ounce) can evaporated milk
¼ teaspoon vanilla extract
3 cinnamon sticks
2 whole anise stars
½ cup sugar to taste or more if needed

1 pinch of salt
1 tsp of butter

Ingredients

Place the in a bowl covered with water for a couple of hours.  

When ready, in a saucepan, add water, cinnamon, star anise, pinch of salt and wheat let cook for about 20 minutes.  When thicken remove from heat, cool and place in a blender and puree with 1 cup of water.

Place a saucepan on the stove add the blended mixture with milk , vanilla extract and additional whole milk if needed sugar and let it cook for 15 minutes, stirring occasionally so that it does not stick to bottom of pot. The consistency should be like that of a creamy porridge not thick.

Serve hot or cold this is mostly serve at night.

Roasted flour porridge

Servings: 4

Ingredients:

1 cup of flour
1 (12-ounce) can evaporated milk
¼ teaspoon vanilla extract
3 cinnamon sticks
2 whole anise stars
½ cup sugar to taste or more if needed

1 pinch of salt
½ teaspoon grated lime rind, or ½ inch whole lime rind (optional)

1 tsp of butter

Ingredients

Place a pan on the stove, when hot add the flour and roast it until it achieves a golden color and a nutty aroma.

Remove the flour from stove and place it in a bowl by adding 1 to 2 cups of flour to dilute the flour to the consistency of thick shake.

Meanwhile, in a saucepan, bring to boil a cup of water add the bring to a boil cinnamon, pinch of salt, star anise and lime rind if you choose to add the lime.  

When boil, slowly add the flour mixture while stirring constantly to avoid lumps and let it coo on low-medium heat.  When thicken, add evaporated milk, ( a bit of heavy cream) if wanted, vanilla extract, and sugar. Cook for 15 to 20 minutes, stirring occasionally so that it does not stick to bottom of pot. The consistency should be like that of a creamy porridge not thick.

Serve hot!

Plantain Porridge

Servings: 4

Ingredients:


1 green plantain
1 ripe banana
1 (12-ounce) can evaporated milk 
1 (12- or 14-ounce) can of coconut milk or whole milk
¼ teaspoon vanilla extract
3 cinnamon sticks
2 whole anise stars
Pinch of grated nutmeg
½ cup sugar
½ teaspoon grated lime rind, or ½ inch whole lime rind (optional)

Ingredients

Peel the plantain. Cut into 1/2-inch slices. In the blender, puree plantain pieces, 2 cups water, and ripe banana. Or grate the plantain, mash the banana and mix both with 2 cups water to get a puree. 

Then, in a saucepan, add plantain puree and bring to a boil on low-medium heat. Add evaporated milk, vanilla extract, cinnamon, anise stars, nutmeg, sugar, and lime rind. Cook for 15 to 20 minutes, stirring occasionally so that it does not stick to bottom of pot. The consistency should be like that of oatmeal.