As long-time readers of Trinigourmet would know, I am something of a porridge junkie. My own particular affinity is for cornmeal porridge, however that doesn’t mean that there aren’t a wide array of others that are familiar to the Caribbean home. In recent months I have had requests for green banana porridge (coming soon!) and in the last week I had my first experience with Cassava Porridge!

Cassava is a root vegetable that I have long advocated. Like most tubers it is extremely versatile. It can be enjoyed fried as chips, boiled for an oildown, or pureed for soup and (like sweet potatoes) its natural sugars make it well suited to both savoury and dessert applications. In flour form it can be turned into an enjoyable bread as well as act as a naturally gluten-free thickener...

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