Peanut (groundnut) porridge is one of the richest of the Jamaican porridges — deeply nutty, thickened with a little cornmeal or flour, and made creamy with coconut milk. A small bowl goes a long way.

Ingredients

  • 1 cup raw peanuts (or ½ cup natural peanut butter)
  • ¼ cup fine cornmeal or flour
  • 2 cups water + 1 cup coconut milk + 1 cup milk
  • ½ tsp nutmeg + 1 tsp vanilla
  • Pinch of salt
  • Sweetened condensed milk or sugar, to taste

Method

  1. If using raw peanuts, blend them smooth with about a cup of water. (Using peanut butter? Skip this.)
  2. Mix the cornmeal with a little cold water into a smooth slurry (prevents lumps).
  3. Bring the water to a boil with the nutmeg and salt. Lower the heat and whisk in the peanut blend and the cornmeal slurry, stirring constantly.
  4. Add the coconut milk and milk and simmer, stirring, until thick and creamy, about 10 minutes.
  5. Stir in the vanilla, sweeten to taste, and serve hot.

🥜 Smooth, not lumpy

The cornmeal slurry and constant stirring are what keep peanut porridge silky. Add it slowly to boiling water, never dump it in.

Rich, nutty and filling

Peanut porridge is a Jamaican breakfast of ground peanuts cooked with coconut milk, cornmeal and warm spices into a thick, rich, nutty bowl. Deeply satisfying and full of protein, it's the porridge that genuinely keeps you going all morning.

Nutty, spiced and substantial — this is not a light breakfast.

Ingredient notes & substitutions

  • Peanuts — raw, blended smooth with water; roasted gives a deeper, toastier flavour.
  • Cornmeal or a little flour — to thicken alongside the peanuts.
  • Coconut milk and milk — the creamy base.
  • Spices — nutmeg, cinnamon, vanilla and a pinch of salt.
  • Sweetener — condensed milk or sugar.

🔥 Pro tips

Blend the peanuts very smooth with water, and strain if you want a silky porridge. Cook it out properly — under-cooked peanut tastes chalky and raw. Stir constantly, because it thickens fast and catches on the bottom easily, and adjust with milk to your preferred consistency.

Common mistakes to avoid

  1. A raw, chalky taste. It needs longer on the heat.
  2. Lumps. Blend the peanuts smooth and whisk as you add them.
  3. Scorching. Low heat and constant stirring.
  4. Too thick. Loosen it with milk — it firms up fast.

What to serve with peanut porridge

Storage & reheating

It keeps for 3–4 days in the fridge and thickens a lot as it chills. Loosen with milk when reheating gently. It freezes for up to 3 months.

Peanut porridge FAQ

Raw or roasted peanuts?

Both work. Raw is traditional; roasted gives a deeper, toastier flavour.

Can I use peanut butter instead?

Yes, as a shortcut — use natural, unsweetened peanut butter and adjust the sweetness and liquid accordingly.

Why is my porridge chalky?

It hasn't cooked long enough. Simmer gently until the raw peanut taste cooks out.

Should it be thick or thin?

Traditionally thick and spoonable, but adjust with milk to your liking.

Can I make it dairy-free?

Yes — use all coconut milk and sweeten with sugar rather than condensed milk.