JAMAICAN PEANUT PORRIDGE WITH CARAMELIZED BANANAS TOTAL SERVINGS: 1 SERVING SIZE: 6 OZ Creamy, warmly spiced Jamaican Peanut Porridge topped with caramelized bananas delivers global flavor and scratch-made appeal for school breakfast menus, offering protein, whole ingredients, and flexible preparation methods suitable for efficient K-12 operations.
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
DIRECTIONS
1. Add the peanuts, flour, and milk to a blender and blend until smooth and creamy. 2. Add the cup of water, salt and ground cinnamon to a pot and bring to boil on medium heat. 3. 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. 4. Let the porridge cook for 10-15 minutes then add vanilla and nutmeg. 5. Sweeten to taste with sugar and condensed milk. 6. Heat oven to 400 degrees. 7. Slice banana on biased into 1/2 inch increments. 8. Toss bananas in butter and remaining sugar, to taste. 9. Bake for about 10 minutes or until golden brown. 10. Serve porridge with a few slices of caramelized bananas on top and roasted peanuts and sprinkle of cinnamon. Enjoy
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
RECIPE, TEXT & PHOTO COURTESY OF SEATTLE PUBLIC SCHOOLS CULINARY SERVICES AND DEVELOPMENT TEAM
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