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.