The Lechasseurs' Recipes

Only the "keepers"

Caribbean Porridge

Ingredients: 

720ml (1 pint 6 fl oz) water
10 allspice berries
1/2 cinnamon stick
good grating of nutmeg
5 cloves
1 bay leaf
400ml can coconut milk
large pinch of salt
175g (6oz) rolled porridge oats

To serve:
milk or cream
50g (1 3/4 oz) read-to-eat mixed tropical fruits, chopped, or 2 bananas
50g (1 3/4 oz) pecans, roughly chopped
Muscovado or demerara sugar, to taste
allspice berries, to serve

Method: 

1. Put the water in the pan in which you want to cook the porridge. Add the spices and bay leaf. Put a lid on and simmer for 5 minutes. Now you can fish out the allspice berries and cloves with a slotted spoon if you don't want them in the final porridge. Stir in the coconut milk.

2. Add the porridge oats to the fragrant spiced liquid. Bring to a boil, then turn down the heat and simmer for 5 minutes, stirring often. I don't like porridge too stiff, so I make sure it can still move around the pan, adding milk or more water if necessary.

3. Put the porridge into 4 bowls. Top is with whatever delights you like. Milk is good, cream is great. Chopped tropical dried fruits are colourful, or try bananas. I like some pecans for crunch and extra nourishment. Then you can add some sugar, if needs be, remembering your ready-to-eat fruits may be sweetened already. Eat up and get going!

Source: 
Caribbean Food Made Easy (BBC) with Levi Roots, p. 46.