Peanut Porridge is a Jamaican street breakfast — raw peanuts blended with coconut milk, cornstarch, nutmeg, and vanilla into a thick, creamy, protein-rich porridge. Sold from roadside stalls early in the morning, it is the energy drink of Jamaican workers, the breakfast that fills you up and keeps you going.
Peanut Porridge is a uniquely Jamaican breakfast, sold from roadside stalls and cookshops early in the morning. Raw peanuts are blended with coconut milk and cornstarch (which thickens it) into a creamy, protein-rich porridge. The drink is believed to give energy and strength — it is the breakfast of construction workers, farmers, and anyone needing a filling start to the day. Like all Jamaican porridges, it is spiced with nutmeg and sweetened with condensed milk. The use of peanuts (introduced from Africa) reflects the African diaspora roots of Jamaican cuisine.
A bowl of thick, creamy, pale-beige porridge with the rich flavor of roasted peanuts, the warmth of nutmeg, and the sweetness of condensed milk. It is thicker than a drink, thinner than a pudding — drinkable from a cup or eaten with a spoon. It is the most energizing Jamaican breakfast.
The peanuts should be raw (not roasted) and blended until completely smooth (no chunks). The cornstarch is the thickener (it gives the porridge its characteristic viscosity). Coconut milk is the liquid (not water). The porridge should be thick enough to coat a spoon but still drinkable.
Variations
Some use roasted peanuts; some add oatmeal; some use different spices; the thickness varies.
On the Palate
Where Peanut Porridge sits in the Jamaican flavor cloud
Ingredients
Serves 4How it's made
6 steps · 20 min active + 10 min waiting
- 15 min
Blend 200 g raw peanuts with 400 ml coconut milk until completely smooth.
Watch outBlend the raw peanuts with the coconut milk until dead smooth with no grit — any unblended bits stay chalky and won't strain out fine.
- 23 min
Strain through a fine sieve to remove any solids.
- 32 min
Pour into a pot; add 200 ml water, 2 tbsp cornstarch (dissolved in cold water), 1 tsp nutmeg, 1 tsp cinnamon, and 1 tsp vanilla.
- 410 min
Cook over medium heat, stirring constantly, 8-10 minutes until thick.
Watch outCook stirring constantly until it thickly coats the spoon but still pours — that's the cornstarch set; leave it thin and it tastes raw and starchy.
- 52 min
Stir in 2 tbsp condensed milk.
- 61 min
Serve hot in cups.
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