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

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!

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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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