I love peanuts AND porridge, so this Jamaican Peanut Porridge recipe is a delightful treat. It's also high in protein which makes it a good energy booster, and is very much enjoyed by vegetarians. Once served mostly by Rasta street vendors, you can find it nearly everywhere in Jamaica. We offer two different versions here; one is made with oatmeal and the other from just ground peanuts.
There are a variety of ways to make this porridge, and some cooks substitute coconut milk for the evaporated and condensed milks. If you do that, I recommend adding at least 1/4 cup of brown sugar to the mixture. In any case, experiment with each Jamaican Peanut Porridge recipe until it pleases your palate!
Jamaican Peanut Porridge Recipe #1
3 cups oatmeal
1 1/2 cups raw peanuts (unsalted)
3 tablespoons yellow cornmeal
3 tablespoons all-purpose flour
Water, as needed (about 4 cups)
1 teaspoon salt
1/2 teaspoon vanilla extract
1/8 teaspoon freshly ground nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/2 cup sweetened condensed milk
1/2 cup evaporated milk
1. Place the oatmeal in a food processor or blender and pulse until it becomes a powder. Transfer to a mixing bowl.
2. Wipe out the food processor bowl, then place the peanuts in the food processor and pulse until almost smooth. Add to the oatmeal powder.
3. Add the cornmeal and flour to the bowl, then add enough water (about 1/2 cup) to the mixture to make a thin paste.
4. Bring 1 quart of water and the salt to boil in a pot. Slowly pour the peanut paste mixture into the water, whisking constantly to avoid lumps.
5. Reduce the heat to low and cover the pot loosely with the lid so that steam can escape. Allow to cook for 10-12 minutes, stirring occasionally.
6. Stir in the vanilla, nutmeg, sweetened condensed milk and evaporated milk.
7. Remove from the heat and allow to cool slightly before serving.
Jamaican Peanut Porridge Recipe #2
Cinnamon leaves are used whole in West Indian cooking and are one of the oldest and most popular household herbs used in Jamaica, aside from pimento (allspice) and thyme. (3 cinnamon leaves = 1 stick cinnamon = 1/8 to 1/2 teaspoon ground cinnamon)
2 lbs. raw peanuts (unsalted)
3 whole dried cinnamon leaves (or 1 cinnamon stick)
2 to 3 cups water
1 tsp cornstarch (if needed)
1 tsp vanilla
1 tsp nutmeg
1 cup evaporated milk
sweetened condensed milk to taste
salt to taste
1. Place the peanuts in a food processor or blender and pulse until smooth.
2. Bring 2 cups of water and cinnamon leaves (or stick) to a boil in a large pot.
3. Add the ground peanuts to the pot, stir well and cover. Stir constantly so that the peanuts don't get lumpy.
4. Cook for 20 to 25 minutes. If your mixture gets too thick, slowly add more of the water. If you add too much water and the mixture is too thin, mix cornstarch with one teaspoon of water and add to the pot.
5. Remove cinnamon leaves or stick. Stir in vanilla, nutmeg, evaporated and condensed milk, and salt to taste.
If you're in the mood for peanut porridge but don't want to spend time preparing it, there are mixes available, like the one below, that will save you some time!