Cocoa and Plantain Porridge (Egg-Free)

Ingredients

• 3 medium Ripe plantains
• 3 cups Water
• 2 tablespoons Cocoa powder
• 1 tablespoon Chia seeds
• 1 teaspoon Vanilla extract
• 1/4 teaspoon Pinch of salt
• to taste Maple syrup or agave nectar (optional)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Peel the 3 medium ripe plantains and cut them into 2.54 cm pieces.
2. 2In a large heavy-bottomed pot, combine the 2.54 cm pieces of plantain and 3 cups of water. Bring the mixture to a rolling boil over high heat, then reduce the heat to low, cover the pot, and simmer for 15 to 20 minutes, or until the plantain pieces are very tender and easily pierced with a fork.
3. 3Carefully use an immersion blender to blend the plantain and water mixture directly in the pot until it is completely smooth. Alternatively, transfer the mixture to a regular blender and blend until smooth, then return it to the pot.
4. 4Add the 2 tablespoons of cocoa powder, 1 tablespoon of chia seeds, 1 teaspoon of vanilla extract, and 1/4 teaspoon of salt to the smooth plantain mixture in the pot. Stir everything together thoroughly until well combined.
5. 5Cook the porridge over medium-low heat (around 148.9°C or 150°C) for 5 minutes, stirring frequently with a whisk or spoon. The porridge will thicken to your desired consistency as it heats.
6. 6If desired, stir in maple syrup or agave nectar to taste.
7. 7Serve the cocoa and plantain porridge warm.

Substitutions

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