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Breakfast

Breakfast/ Porridge

Labouyi Farin (Flour Porridge)

This is the 5th and final recipe for the labouyi series. I recently started eating this porridge, at least that’s what I think LOL. I would have to ask my mom if this is something she fed me as a child (I will update that when I get the answer). I can definitely say that the smell of toasted flour is very familiar to me and I love it!

This porridge is so good, I have definitely fallen in love with it but I know that it is something to have in moderation since it is made with all purpose flour (white flour isn’t the best). But anyhow, I hope you all try and like this recipe.

Yummy yum yum!!!!
Watch me make Labouyi Farin
 

Labouyi Farin (Flour Porridge)

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Serves: 2-3 Cooking Time: 10-15 minutes

Ingredients

  • 1 cup all purpose flour
  • 1 (12oz) can evaporated milk
  • 1 cup sugar
  • 2 cinnamon sticks
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/4 teaspoon lime zest
  • 1 teaspoon almond extract
  • 1 tablespoon butter

Instructions

1

In a medium saucepan on a medium to high flame toast flour for about six minutes or until light beige color. Using a strainer, sift toasted flour into a bowl and set aside.

2

In the same saucepan add 2 cups of water, cinnamon sticks, lime zest and let that come to a boil. Lower flame, add milk, sugar and stir.

3

Add 3 cups of water to toasted flour, make sure it is well combined. Add flour mixture to milk mixture and stir.

4

Add nutmeg, salt, butter and stir. Lastly, add almond extract and stir. Serve and enjoy!

Breakfast/ Porridge

Labouyi Ble (Bulgur Wheat Porridge)

Bulgur Wheat is a whole wheat grain that is consumed often in Haitian cuisine. To my knowledge,  we eat it two ways; it sometimes substitutes rice in a meal or is made into porridge.

Haitians refer to it as Ble (pronounced: Blé). The brand that I used is pictured below, I’m not such a big fan of it when it substitutes rice but I love it as a porridge; which is why I thought it was important for me to learn how to make this.

I only learned how to make it recently following my mothers instructions and I came up with the recipe that you see below. If you make it differently feel free to share your methods with me in the comments section. Hope you try and like this recipe.

This is the bulgur wheat I used.

Watch me make Labouyi Ble:

Labouyi Ble (Bulgur Wheat Porridge)

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Serves: 3-4 Cooking Time: 30 minutes

Ingredients

  • 1 cup Bulgur Wheat
  • 1 cinnamon stick
  • 2 star anise
  • 1 (12oz) can of evaporated milk
  • 1/2 cup sugar or sugar to taste
  • 1/4 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1 teaspoon vanilla extract
  • 1 tablespoon butter

Instructions

1

In a medium saucepan on low to medium flame add 4 cups of water, bulgur wheat, star anise, cinnamon stick and cook for 20 minutes. Once cooked turn off flame, remove cinnamon stick and star anise, rinse and set aside for later use.

2

Blend cook bulgur wheat with 2 cups of water. Use a strainer to strain bulgur, using a spoon to push it through. Take remaining bulgur from strainer and blend it with 1 cup of water and strain it again. Throw away remaining bulgur.

3

On a low flame, add strained bulgur wheat to the saucepan along with milk, star anise, cinnamon stick, sugar, salt, nutmeg, stir well to remove any lumps and let it simmer for 10 minutes.

4

After 10 minutes, add butter, vanilla extract and stir. Serve and enjoy!

Breakfast/ Porridge

Labouyi Banann (Plantain Porridge)

Labouyi Banann (Plantain Porridge) is one Haitian dish that I can say I knew how to make at a young age; I’ve been making this goodness since I was about 12 maybe 13 years old. I loved it so much that I watched my mom make it and mimicked her. Several years later, I still love this stuff, it’s a hearty breakfast or evening treat!

This is number 3 for the Labouyi (Porridge) Series. I have more to come soon; Hope you enjoy this series!

Watch me make Labouyi Banann here:

Labouyi Banann (Plantain Porridge)

Print Recipe
Serves: 3-4 Cooking Time: 15-20

Ingredients

  • 1 large plantain, chopped into cubes
  • 1 carrot, peeled and sliced
  • 1 (12oz) can evaporated milk
  • 1 cup white or brown sugar
  • 2 star anise
  • 2 cinnamon sticks
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon lime zest
  • 1 tablespoon butter

Instructions

1

On a medium to high flame add 3 cups of water, star anise, cinnamon sticks, lime zest and let that come to a boil. Once boiling, reduce flame and add milk, salt, nutmeg, and sugar. Stir and let simmer while you prepare the plantain.

2

Add chopped plantain and carrot to blender with 2 cups of water and blend until smooth. Add plantain and carrot puree into sauce pan, let cook for about 15 minutes.

3

After 15 minutes add butter, vanilla extract and let simmer for another 10 minutes. Serve hot!