Check, stir then plate. You can serve cold or hot. But it's best served with toasted bread spread with peanut butter.
Picture taken fron wheatfoods.org
Do not let the name of the porridge throw you off. This is one of my favorite porridge dishes of all time. The first time I had this, I was in Haiti and my aunt made it for me right before I went to bed. Needless to say, I asked her to make it for me every night until I left the country. It's creamy, sweet and delicious. You gotta try it.
1/2 cup of white flour
2 cinnamon sticks
1 anise star
1/2 teaspoon of vanilla (the clear one)
1 can of carnation condensed milk (1/2 can of coconut milk & 1/2 can of carnation milk)
4 cups of water
1/2 cup of sugar (or to taste)
NOTE: This recipe calls for a smooth creamy texture and no lumps. BE PREPARED TO STIR.
Using a meduim sized frying pan, pour the flour onto the hot pan and stir the flour. It cooks really quickly. It's key NOT to burn the flour. If the flour changes color you cooked it too long. It should stay white and a little grainy, but if you don't feel like starting over you can still use it. To know when it's done you should begin to smell the flour. Be sure to remove from stove, sift over a meduim sized bowl filled with 1 cup of water. Mix together and be sure to smooth out any lumps.
Step 2. Making the porridge
Add the 3 cups of water to meduim sized saucepan and add cinnamon sticks and anise. Allow water to come to boil. For best results, allow water to boil until you can smell the cinnamon but do not allow the color of the water to turn brown.
Once the water comes to a boil very slowing pour in the flour and water mixture while stirring with a wooden spoon. Do it in increment if necessary. The key here is to avoid lumps. Take your time here.
Turn down the temperature just a little and allow mixture to thicken. Add in milk slowly, stir and stir. Add in sugar and lastly the vanilla, all while stirring. Allow porridge to cook for a few minutes.
Step 3. Eating time.
The camera is not reflecting the right color, but you get the idea.
End result should be a white creamy, sweet and thick consistency.