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Peanut Butter Porridge with Fruit

Photo: Beatriz da Costa

BY The Editors

PUBLISHED October 21, 2024

When I was growing up, peanut butter was always around me, and my mom made it from scratch. She would buy fresh peanuts, pound them, and make fresh peanut butter. The long process was worth it because the whole family would enjoy it, even my baby siblings—in Zambia, babies are fed peanut butter porridge in infancy. Although not typically eaten as a dessert, I made this version to enjoy after a meal. – The Contemporary African Kitchen

 

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Peanut Butter Porridge with Fruit

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Makes 6 servings 1x

Time 55 minutes

Units Scale

Ingredients

  • 2 cups (8 oz/225 g) cornmeal (maize meal)
  • Pinch of salt
  • 2 tablespoons granulated sugar (or honey)
  • 1 cup (3 1/2 oz/100 g) finely pounded peanuts
  • 1 cup (8 fl oz/240 ml) boiling water
  • 1 tablespoon smooth, unsalted peanut butter
  • 1 tablespoon cashew nut butter (optional)

To serve:

  • 1/4 cup (1 1/2 oz/40 g) halved strawberries
  • 1/4 cup (1 oz/30 g) mulberries
  • 1/4 cup (1 1/2 oz/40 g) blueberries
  • 1/4 cup (1 1/2 oz/40 g) toasted cashew nuts or peanuts
  • honey, for drizzling

Instructions

  1. Add the maize meal, salt, sugar, and peanuts to a medium pot. Add enough water to make a paste, then pour in the boiling water. Mix over medium heat until the mixture is combined and it starts to boil.
  2. Cook for 30 minutes, then add the peanut butter and cashew butter, if using. Simmer for 10 more minutes.
  3. Top with the fruit and nuts and serve with honey for drizzling.

– Adapted from The Contemporary African Kitchen by Alexander Smalls, with Nina Oduro. This recipe is from contributor Thabo Phake.

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