Plantain Porridge

Let’s get this out of the way—porridge was not always the most glamorous meal. Maybe it is the name or maybe it is the gray, lumpy mass of oatmeal we remember from breakfast buffets. In the Caribbean we make porridge out of any starchy vegetable. The regional version is very easy to make, if you just remember three things. Cook the vegetable thoroughly. Mash or blend the vegetable. Then flavor it well with sugar, cinnamon, vanilla, or bay leaf. Do not forget a pinch of salt. You can use any