The arrowroot is a large perennial herb that can be found in Jamaica and many other tropical regions of the world. The starch, which is obtained from the fleshy roots tubers, is used for cooking and medicinal purposes in Jamaica. Many Jamaicans use it as a thickening agent in cooking, similar to cornstarch. Arrowroot porridge is used to ease diarrhea and soothe the stomach. It is also very delicious.
- 2 teaspoons of arrowroot powder
- 2 cups milk
- 2 cups boiling water in a pot
- 2 teaspoons granulated sugar (white sugar)
- ¼ teaspoon salt (use more or less to taste)
- ½ teaspoon vanilla
- A dash of grated nutmeg
- 4 cinnamon leaves (wash before using)
- Place the water and cinnamon in a pot. Bring to a boil.
- Mix the arrowroot powder with a little cold water into a smooth paste.
- Combine the sugar and milk.
- Add the salt to the pot boiling water. Reduce to a low heat.
- Add the arrowroot paste to the pot boiling water. Stir.
- Add the sugar and milk to the pot. Stir
- Allow porridge to simmer for 10 minutes while stirring constantly. Add vanilla.
- Turn off the heat and sprinkle the grated nutmeg. Serve while hot.
- Serves 4-6