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Well my grandson, Landon, is here. He was born on March 14 at 3:00 A.M weighing 6 lbs 6 oz. So I am a proud grandfather again…you know how that is.

I can’t wait to start feeding him on some good Jamaican food…starting with some good ol’ cornmeal porridge. Yah Mon!

Well Easter came and went just like that…and somehow I never got into the spirit of it that much this year at all. I had bammy and fried fish just to continue the Easter tradition so it was ok. However, I kind of skipped out on the bun and cheese this year. I don’t know if it was because of the baby or the early observance in March.

Anyway, life is like that sometimes…I take it with the good and the bad.

You know, I try to make sure that I keep up on the latest in Jamaican cooking and the new changes and all, but I have been stumped more than once when some of my fellow Jamaicans ask me questions about Jamaican food. Sometimes the questions throw me for a loop. Let me explain…I grew up in a time when cooking food was an event.

An event that was of great social significance while entertaining guests and friends alike. Back then, the order of the day was gathering up all you could muster to ‘run-a-boat’ and if you had nothing you could always join in the fray, as no one would reject you because of your temporary ‘drought’ so to speak. Drought meaning you could not contribute to the cooking –run-a-boat.

Even though we could not afford that latest and greatest kitchen aids such as, blenders and electric food processors, we improvised with our graters and mortar to do the job, you know.

Well, the other day I was asked about making peanut porridge. Let me backup again…in my time, we never made peanut porridge. It would have been too expensive, you know.

Although I enjoy eating it, usually from the pre-packaged variety that have now taken over the market, I don’t have an original peanut porridge recipe. As a matter of fact I asked Sabrina, my daughter-in-law, if she has one. She made it once and said it was cloying…and that’s that.

I, on the other hand, have had some of the most delicious peanut porridge over the last few years from the package, which my niece serves at her restaurant, which is a stone’s throw up the street.

So I am going to give you a recipe for peanut porridge, from scratch, that I want you to experiment with and tell me what you think. If this comes out right, which I think it will…we may start packaging ours under our brand name…nuh true?! Lol.

Peanut Porridge

½ cup raw peanut

1 cup oatmeal

1 tbsp. Flour

1 tbsp Cormmeal

Sweetened Condensed Milk

Evaporated Milk

A pinch of nutmeg

3 drops of Vanilla Flavoring

½ tsp Salt

Method:

Put the peanuts into an electric blender and blend the peanut until it is almost smooth. Remove the peanut from the blender and put it in a bowl.

Put the oatmeal into the blender, blend until the oatmeal becomes a powder. Combine the oatmeal, peanut, flour, and cornmeal into a pan. Add enough water to the mixture to make a liquid paste. Remember the flour and the oatmeal will give the porridge enough body to thicken it.

Bring water to boil in a pot, and then slowly pour the liquid paste into the boiling water. Add the salt to the pot. Keep stirring the pot, for ten minutes, to make sure that the flour does not get lumpy. Turn the fire to medium and place the pot cover onto the pot, slightly cocked to one side to allow the steam to escape; this prevents the porridge from boiling over.

Wait ten minutes and then stir the porridge again. Turn the fire down to low. Add vanilla flavoring and nutmeg. Add evaporated milk, and sweetened condensed milk to taste. Stir the porridge some more and then turn off the fire allow the porridge to cool and then pour into a bowl. Serve with bread, or just by itself.

Now this is your peanut porridge recipe…change it to your liking. This will take longer than the packaged peanut porridge…the packaged porridge takes about eight minutes. I want to know how this one turns out…Cool?

Yah Mon!

Uncle Zack

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YAH MON!