Authentic Jamaican Green Banana Porridge (Bluggoe Pap)
Make this traditional, creamy Jamaican Green Banana Porridge, a satisfying and healthy Caribbean breakfast. This recipe uses fresh green bananas for a naturally thick texture.
- Prep Time: 10 min
- Cook Time: 25 min
- Total Time: 35 min
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Stovetop Cooking
- Cuisine: Caribbean
- Diet: Vegetarian
Ingredients
Scale
- 4 medium green bananas (firm, unripe)
- 4 cups water
- 1/2 teaspoon salt
- 1/4 cup evaporated milk (or coconut milk for dairy-free)
- 2 tablespoons brown sugar (adjust to taste)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon vanilla extract
Instructions
- Peel the green bananas. You may need to soak them in water for 5 minutes first to make peeling easier, or cut off the ends and score the skin lengthwise before peeling.
- Cut the peeled bananas into small, uniform pieces.
- Place the banana pieces and 4 cups of water into a medium saucepan. Bring the mixture to a boil over medium-high heat.
- Reduce the heat to medium-low, cover, and simmer for 15 to 20 minutes, or until the bananas are very soft and easily mashable. Stir occasionally to prevent sticking.
- Remove the saucepan from the heat. Use a potato masher or an immersion blender to mash the bananas directly in the pot until the mixture is mostly smooth. For a lump-free texture, use a blender or food processor, blending in batches with some of the cooking liquid.
- Return the mashed mixture to low heat. Stir in the salt, brown sugar, cinnamon, and nutmeg. Mix well until the sugar dissolves.
- Gradually stir in the evaporated milk and vanilla extract. Continue stirring until the porridge reaches your desired creamy consistency. If it is too thick, add a little more water or milk until it flows easily.
- Cook for another 2 to 3 minutes, stirring constantly, until heated through. Do not boil after adding the milk.
- Serve warm. Sprinkle extra cinnamon or nutmeg on top if desired.
Notes
- To prevent lumps when blending, add the hot banana mixture to the blender slowly, using only enough cooking liquid to help it move.
- For a richer flavor, use coconut milk instead of evaporated milk. This makes a great dairy-free option.
- If you cannot find fresh green bananas, you can substitute with 1 cup of dried green banana flakes, soaking them in 3 cups of water for 30 minutes before cooking as directed.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 12
- Sodium: 150
- Fat: 3
- Saturated Fat: 2
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 6
- Protein: 4
- Cholesterol: 10