Cassava Porridge (recipe)

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, boiled, or pureed 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. I will write more on this vegetable (also known as yuca, tapioca and manioc) in an upcoming post so I will stop here in my praises 🙂

So, back to the porridge! The other day found me with a half-pack of frozen cassava and a desire to try something new with it. A quick Google search swiftly took me to Simply Trini Cooking’s recipe for Cassava Porridge, something I had until then not known about! Trinidad and Tobago are both small islands however my time on this site has made me realize that we are still large enough to accommodate a wide range of regional specialties and differences. Our culinary heritage is much richer than even we are aware!

Inspired by Simply Trini’s writeup, I decided to combine his components with my own approach and came up with the below. I hope you will enjoy it! The thickness and flavour is rather similar to Cream of Wheat but much smoother. As a result it enjoyed just as easily in a large mug, as it is in a bowl 🙂 Perfect rainy day fodder, and for those of you in winter climes I am sure it will be quite comforting! 🙂

Why Cassava Porridge Is Worth Trying

If you have never had cassava porridge, let me tell you, it’s a game-changer.

• Creamy and smooth like Cream of Wheat, yet uniquely earthy and naturally sweet
• Comforting on a rainy morning or chilly evening
• Easy to enjoy in a mug or bowl, no fuss

Cassava’s texture makes it incredibly forgiving for first-time cooks. It thickens beautifully and is a naturally gluten-free alternative to cornmeal or wheat-based porridges.

Getting to Know Cassava

Before we dive into the recipe, here’s a little about our star ingredient: cassava.

• Also called yuca, tapioca, or manioc
• Starchy root vegetable native to South America, popular across the Caribbean
• Sweet-tasting when cooked, but neutral enough for savoury dishes
• Can be fried, boiled, pureed, or ground into flour

Frozen cassava works perfectly for porridge, making it easy to keep on hand for spontaneous cooking experiments. I personally love how versatile it is, it can transform into bread, thickening agents, or desserts.

Ingredients for Creamy Cassava Porridge

Here’s what you’ll need for my TriniGourmet original cassava porridge:

• 1 cup cubed cassava
• 4 cups water
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1 tin condensed milk
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cinnamon

Why these ingredients work:

• Condensed milk brings creaminess and gentle sweetness
• Nutmeg and cinnamon add warmth without overpowering the natural cassava flavour
• Vanilla elevates the aroma and depth of taste

Step-by-Step Cassava Porridge Method

Here is my complete method for cassava porridge, designed to make you feel confident, even if this is your first time working with cassava.

Step 1: Blend the Cassava

• Blend 1 cup of cubed cassava with 2 cups of water until smooth.
• The mixture should look like a creamy liquid, almost like a thin smoothie.

Tip: If your blender struggles, add water gradually to avoid overloading.

Image suggestion: A blender with cassava and water, mid-blend, showing creamy texture.

Step 2: Boil Water with Salt

• In a medium pot, bring the other 2 cups of water to a gentle boil.
• Add 1/2 teaspoon salt to taste.

Tip: Boiling water first helps prevent lumps when adding the cassava mixture.

Image suggestion: Water boiling in a pot with salt being added.

Step 3: Combine and Simmer

• Slowly pour the cassava mixture into the pot while lowering the heat.
• Stir continuously as it thickens.

Tip: Don’t be surprised if translucent bits settle at the bottom. They are tasteless and can be whisked back in or blended before proceeding.

Image suggestion: Pot with cassava mixture being poured in, steam rising, whisk in hand.

Step 4: Add Flavour

• Stir in 1/2 teaspoon vanilla extract.
• Gradually add condensed milk, tasting as you go to reach your preferred sweetness.
• Sprinkle 1/4 teaspoon each of nutmeg and cinnamon and mix well.

Tip: Start with less spice than you think you need—you can always adjust at the end.

Image suggestion: Pouring condensed milk into the simmering porridge with a small bowl of spices beside it.

Step 5: Achieve Creamy Perfection

• Whisk continuously until the mixture becomes glossy and thick.
• Serve immediately in a bowl or mug for ultimate comfort.

Cassava Porridge
SOURCE: TriniGourmet.com

INGREDIENTS:
1 cup cubed cassava
4 cups water
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 tin condensed milk
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon

METHOD:

1. Blend cassava with 2 cups of the water.
2. Boil the other two cups of water with the salt.
3. Slowly pour in the cassava liquid and lower heat.
4. Simmer until creamy (whisk rapidly until the texture thickens and the liquid appears glossy. Don’t be surprised if translucent ‘bits’ appear to settle at the bottom, they are tasteless and can easily be reintegrated through extra whisking or putting the mixture in a blender before continuing to the next step)

5. Stir in vanilla extract.
6. Add condensed milk slowly, to sweeten to taste
7. Stir in nutmeg and cinnamon.

This recipe is an exclusive TriniGourmet original. Please do not share it or post it to your site without crediting TriniGourmet.com. A link back to our site is not necessary but always appreciated 🙂