Labouyi Bannann

• Green plantains 300g (10.6 oz)

  The base of the porridge — green plantains cook into a smooth, mild puree. Substitute: 2 ripe plantains, 300g, for a sweeter porridge.

  How to choose: Heavy, firm and fully green with no yellow patches; the skin should be hard to peel.

  How to prepare: Peel by cutting off both ends and slitting the skin, then cut the flesh into chunks.

  Required
• Ripe bananas 240g (8.5 oz)

  Adds natural sweetness and a soft, creamy body. Substitute: 1 extra green plantain, 150g, if you prefer it less sweet.

  How to choose: Yellow with plenty of brown speckles — the riper, the sweeter the porridge.

  How to prepare: Peel and slice into rounds.

  Required
• Coconut milk, canned 400ml (13.5 fl oz)

  Makes the porridge rich and creamy — the flavour that marks it as labouyi. Substitute: Whole milk, 400ml, for a lighter porridge.

  How to choose: Full-fat canned coconut milk; shake the can well before opening.

  How to prepare: Shake well, then pour into a jug.

  Required
• Water 500ml (2 cups)

  The blending and cooking liquid — it thins the puree to a pourable porridge. Substitute: None.

  How to choose: Clean drinking water.

  How to prepare: Measure out 500ml.

  Required
• Sweetened condensed milk 120g (4.2 oz)

  The classic Haitian sweetener for labouyi — thick, milky and sweet. Substitute: Honey, 80g, or extra sugar to taste.

  How to choose: A fresh, unopened can or tube; it should pour thickly, not crystallised.

  How to prepare: Measure out 120g.

  Required
• Sugar 30g (2 tbsp)

  A little extra sweetness to balance the spices. Substitute: Leave it out if the bananas are very ripe.

  How to choose: Plain white sugar.

  How to prepare: Measure out 30g.

  Optional
• Cinnamon stick 3g (1 stick)

  Simmered in the porridge for a warm, woody spice note. Substitute: 1/2 tsp ground cinnamon, added with the ground cinnamon.

  How to choose: A whole, unbroken stick that smells strongly sweet and woody.

  How to prepare: Rinse briefly and use whole.

  Required
• Ground cinnamon 2g (1 tsp)

  For dusting over the finished bowls. Substitute: Ground nutmeg, 1g, if you are out of cinnamon.

  How to choose: Fresh, fragrant ground cinnamon — stale cinnamon tastes dusty.

  How to prepare: Measure out 2g.

  Optional
• Star anise 2g (2 whole)

  Two whole stars give the porridge its gentle liquorice warmth. Substitute: 1/4 tsp ground star anise.

  How to choose: Whole, unbroken eight-pointed stars with a strong anise smell.

  How to prepare: Use whole; fish out before serving.

  Optional
• Ground nutmeg 1g (1/4 tsp)

  A pinch of nutmeg deepens the spice flavour. Substitute: A pinch of ground allspice.

  How to choose: Freshly grated if possible — it smells far stronger than pre-ground.

  How to prepare: Measure out 1g.

  Optional
• Vanilla extract 5ml (1 tsp)

  Rounds out the sweetness with a soft, floral note. Substitute: 1/2 vanilla pod, split, simmered with the cinnamon stick.

  How to choose: Real vanilla extract, not imitation essence.

  How to prepare: Measure out 5ml.

  Optional
• Lime zest 3g (1 tsp)

  A little lime rind lifts the richness — a classic Haitian touch. Substitute: Lemon zest, 3g.

  How to choose: A fresh, unwaxed lime; zest only the green skin, not the bitter white pith.

  How to prepare: Finely grate the zest from 1 lime.

  Optional
• Fine salt 2g (1/4 tsp)

  A pinch of salt makes the sweetness and spices taste stronger. Substitute: None.

  How to choose: Fine salt, so it dissolves evenly.

  How to prepare: Measure out 2g.

  Required

Estimated cost: Low — about $2–3 per serving at home (USD)

info A traditional Haitian breakfast porridge made from green plantains and ripe bananas, simmered in coconut milk with cinnamon, star anise and vanilla.

Execution Methodology & Culinary Technique

1. 1

   Peel and Blend the Fruit

   10 Mins 20°C (68°F)

   Peel 2 green plantains and 2 ripe bananas and cut them into chunks. Put them in a blender with 500ml of water and blend on high for 2 minutes, stopping to scrape down the sides, until the puree is completely smooth with no visible flecks of plantain.

   Cut the plantains small before blending — large chunks can jam a weak blender and leave lumps.

   Done when: A thick, pale, completely smooth puree that coats the back of a spoon.

2. 2

   Simmer with the Spices

   5 Mins 90°C (194°F)

   Pour the puree into a heavy saucepan and add the cinnamon stick, the 2 star anise, the lime zest and the salt. Set over medium heat and bring to a gentle simmer, stirring constantly with a wooden spoon so the porridge does not catch on the bottom. Let it bubble gently for 5 minutes.

   Never leave the pot unstirred — plantain puree thickens fast and scorches easily on the base.

   Done when: The porridge is steaming, starting to thicken, and smells of cinnamon and anise.

3. 3

   Add the Coconut Milk

   10 Mins 90°C (194°F)

   Pour in the 400ml of coconut milk, stirring all the time. Keep the heat at a gentle simmer and cook for 10 minutes, stirring constantly, until the porridge is thick, smooth and glossy — about the consistency of light grits. It should fall from the spoon in slow ribbons.

   If it thickens too fast, add a splash of water; if it is too thin, give it 2–3 more minutes of gentle simmering.

   Done when: Thick, smooth and glossy, falling from the spoon in slow ribbons.

4. 4

   Sweeten and Finish

   5 Mins 90°C (194°F)

   Stir in the 120g of condensed milk, the 30g of sugar, the vanilla extract and the ground nutmeg. Simmer for 5 more minutes, stirring, until the sugar has dissolved and the porridge tastes sweet and warmly spiced. Fish out the cinnamon stick and the star anise and throw them away.

   Taste before adding all the sugar — very ripe bananas may already make it sweet enough.

   Done when: Sweet, warmly spiced and smooth, with no graininess on the tongue.

5. 5

   Rest and Serve

   5 Mins 20°C (68°F)

   Take the pot off the heat and let the porridge rest for 5 minutes — it will thicken a little more as it cools. Ladle into warm bowls and dust each serving with the ground cinnamon.

   Serve it warm, not piping hot — the flavours open up as it cools slightly.

   Done when: Warm bowls of thick, creamy porridge with a dusting of cinnamon on top.

vital_signs Nutritional Physiology & Benefits

Nutrition

Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.

Vitamins & minerals: Provides potassium and vitamin B6 from the plantains and bananas, manganese from the cinnamon, and small amounts of vitamin C and magnesium. Nutrition is estimated.

restaurant Food Pairings

What to Eat With

To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:

warning Digestive Guardrails

What NOT to Combine

To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:

General information only, not medical advice — consult a doctor for personal dietary decisions.

Who Should Eat It

Who Should Eat

• General adultsA warm, filling breakfast — one bowl with coffee is a proper start to the day.
• ChildrenChildren love the sweet, creamy porridge; serve it warm, not hot, and let them dust on their own cinnamon.
• ElderlySoft, smooth and easy to swallow, with no chewing needed — serve warm and thin it with a little milk if it sets too thick.
• Pregnant womenA gentle, energy-rich breakfast; the spices are used in normal cooking amounts and the porridge is served hot and fresh.
• Breastfeeding womenA filling, energy-rich breakfast that is easy to eat one-handed between feeds.
• AthletesHigh in starchy carbs for refuelling after training; add a boiled egg on the side for extra protein.
• Weight gainAt about 510 kcal a bowl, this porridge with fruit and coffee is an easy way to add energy to the morning.
• Weight lossA smaller bowl, made with less condensed milk and more water, keeps the comfort with far fewer calories — the porridge is filling, so a small portion still satisfies.

Health Conditions — Adjust or Avoid

Conditions

• DiabetesThis porridge is high in natural and added sugars — keep to a small bowl and ask your clinician about a suitable serving.
• High blood pressureThe porridge itself is low in salt; most of the sodium is the small pinch added, so keep portions moderate and ask your clinician if unsure.
• Kidney diseasePlantains and bananas are high in potassium, so ask your clinician whether this porridge fits your diet.
• GoutThis porridge is low in purines, so it is generally a gentle choice; ask your clinician if you are unsure.
• Stomach issuesSmooth, mild and easy to digest when warm; eat slowly and go easy on the spices if your stomach is sensitive, and ask your clinician if symptoms persist.
• Cardiovascular diseaseCoconut milk is high in saturated fat, so keep to one bowl and pair with fruit rather than fried foods; ask your clinician about how often it fits your diet.
• Fatty liverA sweet, energy-dense porridge, so a smaller bowl with less condensed milk is a better choice than a large one; ask your clinician about portion size.
• Food allergiesContains milk (condensed milk) and coconut. It is gluten-free, egg-free and nut-free, but check labels if you have a severe milk allergy, and ask your clinician if unsure.
• Special therapeutic dietsNaturally gluten-free and egg-free, which suits coeliac and egg-free diets; for any prescribed therapeutic diet, ask your clinician before adding it regularly.

If you have a medical condition, consult your doctor before changing your diet.

kitchen Storage & Use

Storage & Use

How to store

Cool completely, then keep in a sealed container.

In the fridge

3 days, in a sealed container.

In the freezer

1 month, in portions; thaw overnight in the fridge.

How to reheat

Warm gently in a saucepan over low heat, stirring in a splash of milk or water until hot through, about 74°C (165°F). Do not boil hard — it thickens and can catch.

Freezing recommended

Yes — freeze in single portions.

Signs it has spoiled

A sour smell, a grey surface, or any mould.