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Breakfast

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!

Breakfast/ Porridge

Avwan (Oatmeal)

Avwan (Oatmeal) is one of my favorite breakfast foods, but not just any oatmeal I love it Haitian style. Mind you, I’ve only had my moms and named it Haitian style based off her recipe. I’m sure people make it different ways but today I’m sharing the way my mom taught me how to make it. I just used regular old fashion rolled oats, I’ve never tried this using quick oats but you can feel free to experiment. This is number 2 for the Labouyi (Porridge) Series, I have more to come soon. Hope you enjoy this series!

 Watch me make Avwan here:

Avwan (Oatmeal)

Print Recipe
Serves: 3-4 Cooking Time: 25-35 minutes

Ingredients

  • 1 1/2 cups rolled oats
  • 1/2 cup sugar or sugar to taste
  • 1/4 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 2 star anise
  • 2 cinnamon sticks
  • 1 can (12oz) evaporate milk
  • 1/2 teaspoon almond extract
  • 1 tablespoon butter

Instructions

1

In a medium sized saucepan on medium to high heat add 5 cups of water, star anise, cinnamon sticks and bring to a boil.

2

Once it starts boiling add milk, sugar, salt, nutmeg, oats and mix well. Lower flame and let cook for 15 minutes.

3

Add butter, almond extract and let simmer for another 10 minutes. Serve will hot, enjoy!

Notes

Cooking time will vary depending on how soft you like your oats, softer oats will cook longer.

Breakfast/ Porridge

Akasan / AK100 (Corn flour porridge)

Akasan also known as AK100 is a staple breakfast for Haitians. I had this a couple of times for breakfast while I was visiting Haiti back in 2008 and I definitely enjoyed it. I added a lot of water and milk to this and it still came out pretty thick so I suggest you play around with adding milk or water to thin it out if your preference is to take it as a drink instead of a porridge.

This is the corn flour that I used  just so you all know what to look for at your grocery store. This is just the one I happened to find, but you will be fine as long as it says Yellow Corn Flour.

So Akasan is number 1 for the Labouyi (Porridge) Series, I have others to come soon. Hope you enjoy this series!

Watch me make Akasan:

Akasan / AK100 (Corn flour porridge)

Print Recipe
Serves: 3-4 Cooking Time: 10-15 minutes

Ingredients

  • 1 1/2 cups corn flour
  • 2 cinnamon sticks
  • 2 star anise
  • 1 (12oz) can of evaporated milk + 1 cup of water or milk
  • 1 1/3 cup sugar or sugar to taste
  • 1/8 teaspoon salt
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 1 tablespoon butter

Instructions

1

In a medium saucepan on a medium flame add 3 cups of water, anise, cinnamon sticks and bring to a boil.

2

In a small bowl thoroughly mix corn flour with 2 cups of water making sure to completely dissolve the flour into the water.

3

Mix flour mixture and milk into saucepan and continue stirring to prevent lumps.

4

Add butter, almond, vanilla extract and stir. Let it simmer for 5 minutes and serve hot.

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