New Breadfruit Porridge
The aroma of cinnamon and nutmeg fills the house and beckons to your nostrils - sweet porridge is hot and ready for you to devour. Now breadfruit has been added to that morning ritual alongside hominy corn, plantain and the king of porridges - cornmeal.
The College of Agriculture, Science and Education (CASE), in collaboration with The Trees that Feed Foundation, has launched the breadfruit porridge mix to be introduced as a part of the public-school breakfast programme.
This is a gluten-free option, thus healthier. It comes pre-spiced with nutmeg and cinnamon, so just add hot water and a sweetening agent of your choice. At the launch which took place at the college a week ago, two options to the mixture were sampled. One with cow's and condensed milk, the other with coconut and condensed milk.
The porridge takes approximately 10 to 15 minutes to prepare, using the traditional method used to make cornmeal porridge. It is recommended that the mixture be hydrated before so that it does not produce lumps.
CASE lecturer from the Faculty of Agriculture Dr Seymour Webster, one of the major contributors to the project, explains that breadfruit holds its own against other staples. They had previously developed breadfruit flour, which is a major ingredient in this mix. It consists of more vitamins and minerals than even wheat flour, to satisfy not only surface hunger, but also the hidden hunger of nutrients that the body might need. However, a major factor is that breadfruit is gluten-free, thus giving gluten- intolerant individuals a tasty, healthy option.
Monique Oates, who was also on the team that developed the product, added that this is another tasty option to the breakfast menu.
"Children get bored easily when they have the same thing over and over, so this is a way to give them variety," she told Food.
The product will be distributed via health food stores and from Diamond Ridge Processors, brand distributors.