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Jamaican Breadfruit Porridge
A hearty and comforting breakfast porridge made from boiled green breadfruit, simmered with coconut milk, spices, and sweetened to taste. A staple in Jamaican households.
ð§ ææ
- 2 medium Green breadfruit(peeled, cored, and cut into chunks)
- 2 cups Coconut milk(full-fat)
- 2 cups Water(or more, as needed)
- 1/2 cup Sweetened condensed milk(or to taste (optional, for extra sweetness))
- 1/4 cup Sugar(or to taste (brown sugar recommended))
- 1 tsp Cinnamon powder
- 1/2 tsp Nutmeg(freshly grated)
- 1 tsp Vanilla extract
- 1/4 tsp Salt
ðšâð³ äœãæ¹
- 1
Place the peeled and chopped green breadfruit in a pot. Cover with water and bring to a boil. Cook until tender, about 20-25 minutes. Drain and set aside.
- 2
In a blender or food processor, combine the cooked breadfruit with 1 cup of coconut milk and 1 cup of water. Blend until smooth and creamy. You may need to do this in batches.
- 3
Pour the blended breadfruit mixture into a clean pot. Add the remaining coconut milk, water, sugar, cinnamon, nutmeg, and salt. Stir well to combine.
- 4
Bring the porridge to a gentle simmer over medium-low heat, stirring constantly to prevent sticking. Cook for about 15-20 minutes, or until the porridge has thickened to your desired consistency.
- 5
Stir in the sweetened condensed milk (if using) and vanilla extract. Taste and adjust sweetness as needed.
- 6
Serve hot. Garnish with a sprinkle of cinnamon or nutmeg, if desired.
ð¡ ããã®ã³ã
- âEnsure the breadfruit is green and firm for the best texture.
- âStirring frequently is key to achieving a smooth porridge and preventing it from burning.
- âFor a thinner porridge, add more water or coconut milk.
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- Add a few raisins or chopped nuts for texture.
- A splash of rum can be added for an adult version.