📝 About This Recipe
Labouyi Chany is a beloved Haitian staple, a velvety smooth porridge made from cassava flour that offers a comforting embrace in every spoonful. Infused with aromatic star anise, cinnamon, and lime zest, this dish represents the soulful simplicity of Caribbean breakfast traditions. It is cherished for its unique, slightly nutty flavor profile and a creamy consistency that makes it the ultimate island comfort food.
🥗 Ingredients
The Porridge Base
- 1 cup Cassava Flour (Chany) (finely ground, high quality)
- 4 cups Water (divided into 3 cups for boiling and 1 cup for mixing)
- 12 ounces Evaporated Milk (one standard can)
- 1/2 cup Coconut Milk (full fat for richness)
Aromatics and Sweeteners
- 1/2 cup Brown Sugar (adjust to taste preference)
- 1 large Cinnamon Stick (whole)
- 2 whole Star Anise (essential for authentic flavor)
- 1/2 teaspoon Salt (to balance the sweetness)
- 1 tablespoon Vanilla Extract (pure extract preferred)
- 1/2 teaspoon Almond Extract (optional but traditional)
- 1 strip Lime Zest (about 2 inches long, green part only)
- 1/4 teaspoon Nutmeg (freshly grated)
- 1 tablespoon Butter (unsalted)
👨🍳 Instructions
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1
In a medium-sized heavy-bottomed pot, combine 3 cups of water, the cinnamon stick, star anise, lime zest, and salt.
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2
Bring the water to a rolling boil over medium-high heat. Let it boil for about 5 minutes to allow the spices to infuse the water thoroughly.
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3
While the water is boiling, place the 1 cup of cassava flour into a small mixing bowl.
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4
Gradually whisk in the remaining 1 cup of cold water into the cassava flour until you have a smooth, lump-free slurry.
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5
Lower the heat of the boiling water to medium. Slowly pour the cassava slurry into the pot while whisking constantly and vigorously to prevent any clumps from forming.
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6
Continue to stir the mixture for 3-5 minutes as it begins to thicken. It will transform from a milky liquid to a translucent, gelatinous consistency.
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7
Once thickened, pour in the evaporated milk and coconut milk. Stir well to incorporate the milks into the base.
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8
Add the brown sugar and freshly grated nutmeg. Stir until the sugar has completely dissolved.
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9
Reduce the heat to low. Cover the pot partially and let the porridge simmer gently for 15 minutes. Stir occasionally to ensure the bottom doesn't scorch.
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10
After 15 minutes, remove the cinnamon stick, star anise, and lime zest strip from the pot.
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11
Stir in the vanilla extract, almond extract, and the tablespoon of butter. The butter adds a beautiful glossy finish and richness.
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12
Taste the porridge. If it is too thick for your liking, add a splash of warm milk or water to reach your desired consistency.
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13
Remove from heat and let it sit for 2 minutes before serving. It will thicken slightly as it cools.
💡 Chef's Tips
Always mix the cassava flour with cold water first; adding it directly to hot water will cause irreversible lumps. Use a heavy-bottomed pot like a Dutch oven to distribute heat evenly and prevent the porridge from burning. Freshly grated nutmeg provides a much more vibrant aroma than pre-ground powder. If you prefer a vegan version, substitute the evaporated milk with more coconut milk or cashew milk. For an even smoother texture, you can pass the final porridge through a fine-mesh strainer before serving.
🍽️ Serving Suggestions
Serve hot in deep bowls with a sprinkle of extra cinnamon on top. Pair with a side of buttered Haitian bread (Pain de Mie) for dipping. Enjoy alongside a fresh platter of tropical fruits like mango or papaya. Serve with a small cup of strong Haitian coffee to balance the sweetness. For a heartier meal, some enjoy it with a side of hard-boiled eggs.