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)

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


  • 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



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.


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.


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


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

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  • CheffeCreole
    December 24, 2015 at 1:45 am

    Good recipe. The only thing I would add is to let it simmer under low heat (uncovered)for at least 10 minutes after adding the flour mixture. Otherwise, it will taste a little raw, as the flour will be under-cooked.

  • Unknown
    April 12, 2016 at 12:12 am

    what can you eat with it

    • Esther B.
      May 7, 2016 at 12:03 pm

      Toast, or Haitian bread.

  • Karen Toussaint
    December 26, 2016 at 5:44 pm

    Very good recipe! I did take the advice of CheffeCreole. I found it a little too sweet for me, so next time I make it, I'll add 1/2-3/4 cups sugar. Otherwise, very good. Thank you Chef Manie!

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