You may never think to pair plantain with Persimmon. When you think of plantain, the first thing that comes to most people’s minds is tostones. Check out my Tostones Cups Stuffed With Ground Turkey Recipe in my previous blog.
Plantain porridge is very popular in the Caribbean and can be prepared with different flavor profiles. Many have added oatmeal, cornmeal, and peanuts to the starchy fruit to create a delicious breakfast hot cereal.
“Bun Bun” or “Pot Bottom”
Plantain porridge as well as many other kinds of porridge is very economical and was a frequent part of my daily meal plan growing up. Many will agree that the “pot bottom” or the “bun Bun” as most people call it, is the tastiest part of the porridge.
The bun bun is the remains of the porridge that became caramelized and caked onto bottom surface of the pot during the cooking process. I often take a spoon and scrape the bun bun porridge from the pot’s surface; it was an enjoyable treat.
I am a big fan of persimmons as you can tell from a number of persimmon blog posts. They are versatile and can be used in a number of sweet and savory.
Persimmon and Plantain create a delicious marriage that give birth to the plantain persimmon porridge. Their unique flavor and texture will leave you wanting more. Scroll down to see the recipe.
But before you go see the porridge recipe, you will also love these delicious persimmon recipes.
Plantain Persimmon Fuyu Porride Recipe
Here are all the ingredients You Will Need.
Nutmeg + Salt
Plantain Persimmon Fuyu Porridge
- Sauce Pan
- Cutting Board
- 1 small Green Plantain
- 1 medium Persimmon
- 1/3 cup Condensed Milk
- 1 cup 2% Milk
- 2.5 cups Water
- 2 leaves Bay Leaves
- 2 tsp Nut Meg
- 1 tbsp Vanilla Essence
- 2 tsp Brown Sugar
- Peel Plantain by making an incision with the knife along the length of the plantain.
- Remove skin from plantain to expose the starchy plantain.
- Cut plantain into small pieces
- Peel Persimmon and cut into small pieces.
- To the blender, add water, persimmon, and plantain.
- Blend until smooth. Pour blended mixture into the saucepan, add 2% milk, and cook over medium heat.
- Add bay leaves, salt, and nutmeg.
- Over medium heat, allow porridge mixture to cook for 10 minutes
- Stir occasionally. As the porridge thickens, the stir becomes a little resistant.
- Turn off flame. Add the brown sugar and stir until sugar dissolves.
- Pour condensed milk and vanilla essence; stir until completely mixed.
- Serve in a bowl and enjoy. Take porridge to work or school in a thermos for a filling and delicious meal.
Fuyu Persimmon Porridge
As A Snack.
Plantain Porridge For Breakfast