Labouyi Bannaann (Haitian Plantain Porridge)

A Brief History of Labouyi Bannaann

In Haiti, Labouyi Bannaann (Plantain Porridge) is more than just a meal; it is a symbol of home and childhood. Traditionally, it is one of the first solid foods given to Haitian children because of the high potassium and iron content in green plantains. The recipe reflects the island’s resourceful use of its abundant crops. By grating green plantains into a fine paste and simmering it with spices, Haitians transformed a simple starch into a silky, aromatic porridge that has remained a staple in Haitian households for generations.

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Recipe Tutorial: Haitian Plantain Porridge

Ingredients

• The Base: 2 medium Green Plantains (must be green, not yellow/ripe).
• The Liquid: 3 cups water and 1 can (12 oz) Evaporated Milk (or Coconut Milk for a dairy-free version).
• The Sweetener: $1/2$ cup brown sugar (adjust to taste) and a pinch of salt.
• The Spice: 2 Cinnamon sticks, 3-4 Star Anise, 1 tsp Nutmeg, and 1 tsp Vanilla extract.
• The Zest: A small piece of lime peel (the secret to cutting through the thickness).

Step-by-Step Instructions

Step 1: Prepare the Plantain Paste

1. Peel the green plantains.
2. Traditional Method: Grate them using the finest side of a box grater.
3. Modern Method: Cut the plantains into chunks and blend them with 1 cup of the water until perfectly smooth. Ensure there are no lumps.

Step 2: Infuse the Water

1. In a medium pot, bring the remaining water to a boil with the cinnamon sticks, star anise, and lime peel.
2. Let it boil for 3–5 minutes until the water is fragrant and tea-colored.

Step 3: Thickening the Porridge

1. Reduce the heat to medium-low. Slowly pour the blended/grated plantain into the boiling spiced water, whisking constantly.
2. Tip: Continuous whisking is the only way to prevent the porridge from becoming lumpy.
3. As it thickens (about 10 minutes), stir in the evaporated milk and the sugar.

Step 4: The Final Simmer

1. Add the nutmeg, vanilla, and salt.
2. Let it simmer on low for another 5–10 minutes until it reaches a thick, velvety consistency. Remove the cinnamon sticks and star anise before serving.