Cassava Porridge

Preparation info

  • Difficulty


  • Serves:


Appears in

Sweet Hands: Island Cooking from Trinidad and Tobago

Sweet Hands

By Ramin Ganeshram

Published 2018

  • About

Cassava or yucca is extremely starchy and therefore excellent for a thick porridge. You’ll find that this finished porridge is shiny and almost translucent, with a toothsome texture, especially since the porridge is sweetened with condensed milk. If you like tapioca pudding, you will like this porridge as tapioca is made from cassava.


  • 6 ounces fresh or frozen cassava root, peeled and cut into chunks
  • ½ teaspoon coarse salt
  • 1-inch piece cinnamon stick
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon mixed essence
  • ½ cup condensed milk, or more to taste


  1. Place the cassava cubes into a food processor or heavy-duty blender with 2 cups of water. Process until smooth and thick without any lumps.
  2. Bring 2 more cups of water to a boil along with the salt and cinnamon stick. Stir in the pureed cassava mixture. Lower heat to medium-low and simmer, whisking often, for 10 to 15 minutes or until thick and smooth.
  3. Stir in the nutmeg, mixed essence, and condensed milk and continue to simmer for 3 to 4 more minutes, whisking often. Serve hot.