Can I use ripe plantains for this recipe?
No, green (unripe) plantains are essential for the texture and flavor of traditional Labouyi Bannann. Ripe plantains would make the porridge too sweet and mushy.
BREAKFAST
Haitian Green Plantain Porridge (Labouyi Bannann)
Start your day with a taste of Haiti! This traditional Labouyi Bannann, a creamy porridge crafted from green plantains, milk, and a fragrant blend of cinnamon and nutmeg, offers a naturally sweet and deeply satisfying breakfast experience.
HOW TO MAKE IT
Let's cook.
01
Peel and chop the green plantains into 1-inch pieces. Place them in a blender with 1 cup of the milk and blend until completely smooth. This may take a few minutes.
02
Pour the plantain mixture into a large saucepan. Add the remaining 3 cups of milk, sweetened condensed milk, ground cinnamon, ground nutmeg, and salt. Whisk well to combine.
03
Cook the mixture over medium heat, stirring constantly with a whisk or wooden spoon, for 15-20 minutes, or until the porridge thickens to your desired consistency. It should be smooth and creamy.
04
Remove the saucepan from the heat and stir in the vanilla extract.
05
Serve the Haitian Plantain Porridge warm, garnished with an extra sprinkle of cinnamon or nutmeg if desired.
About This Recipe
Start your day with a taste of Haiti! This traditional Labouyi Bannann, a creamy porridge crafted from green plantains, milk, and a fragrant blend of cinnamon and nutmeg, offers a naturally sweet and deeply satisfying breakfast experience.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For a thinner porridge, add a little more milk during cooking. For a richer flavor, use full-fat milk. Adjust the amount of sweetened condensed milk to your sweetness preference.
Easy Substitutions
You can use any type of milk, including almond, coconut, or oat milk. If you don't have sweetened condensed milk, you can use 1/4 cup of sugar or maple syrup, adjusting to taste. Freshly grated nutmeg offers a more intense flavor than pre-ground.
Storage & Reheating
Store leftover porridge in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk or water to thin if needed.
Serving Suggestions
Serve this warm porridge with a side of fresh tropical fruit like mango or papaya. A drizzle of extra sweetened condensed milk or a sprinkle of toasted coconut flakes makes a lovely garnish. It pairs wonderfully with a cup of strong Haitian coffee.
Common Mistakes
1. Not blending the plantains enough: This results in a lumpy porridge. Ensure the mixture is completely smooth before cooking. 2. Not stirring constantly: The porridge can easily stick to the bottom of the pan and burn, or form lumps. Keep stirring! 3. Overcooking: The porridge can become too thick and pasty. Remove it from the heat once it reaches your desired consistency, remembering it will thicken more as it cools. 4. Not adjusting sweetness: Taste and adjust the sweetened condensed milk to your preference; some plantains are sweeter than others.
Frequently Asked Questions
Can I make this vegan?
Yes, simply use a non-dairy milk (like almond or coconut milk) and a vegan sweetened condensed milk alternative, or sweeten with maple syrup or sugar.
Why is my porridge lumpy?
This usually happens if the plantains weren't blended thoroughly enough or if the porridge wasn't stirred constantly during cooking. Ensure a very smooth blend and consistent stirring.
Can I add other spices?
Absolutely! A pinch of ground ginger or a whole star anise added during cooking (and removed before serving) would be delicious additions.
MORE TO KNOW
The key to a smooth Labouyi Bannann is thoroughly blending the plantains. If your blender struggles, you can add a bit more milk from the measured amount to help it along. Stirring constantly during cooking is crucial to prevent lumps and sticking to the bottom of the pan. The porridge will thicken considerably as it cools, so aim for a slightly thinner consistency than your final desired texture when it's hot.
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