Wheat Porridge or Akasan de Ble (Haitian Name) is a porridge made with bulgur wheat. You can also call it Wheat Porridge.
I am back to my old self again by making a healthy breakfast. So proud of myself! I have done another version of Akasan with Wheat (Wheat Akasan or Aksasan de Ble), which I forgot about. Wheat porridge or Akasan is the same as the original version of Akasan made with corn. There are healthy breakfasts from Haiti and maybe other Caribbean islands.
It fascinates me when I chat with people from different cultures and realize that we have similar dishes different ways to cook them. People from Europe, Latin America, and other Caribbean islands have identical dishes prepared with the same ingredients but cooked differently.
I take lots of pleasure cooking foods I remember eating when I was much younger. There are so many of them, and it is a challenge to keep remembering and finding the ingredients. When I remember, I loved sharing and bringing back old comfort foods that made us strong. And, this time, I am sharing this porridge.
What is Wheat Porridge or Akasan de ble, and how to make it?
Wheat Porridge or Akasan de Ble is made with cracked or whole Wheat soaked, boiled, mixed with milk, and then puree in a blender until creamy. Just that simple! Whole milk and evaporated milk are the other two main ingredients, with coconut milk being optional.
I enjoy Wheat Akasan with coconut milk because the flavor is super delicious. And of course, with the traditional spices, cinnamon, star anise, nutmeg, and ginger powdered and pure vanilla extract. Such an excellent and delicious breakfast meal for the days you feel like trying something new.
- 2/3 cup wheat cracked or whole
- 4 cups water
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp powdered ginger
- 2 – 3 whole star anise
- 2 1/2 cups whole milk
- 2 cups evaporated milk
- 1/2 cup coconut milk – optional
- 1/2 cup sugar
- 1 1/2 tsp pure vanilla extract
- In a large bowl, add wheat, water and soak for 45 minutes to 1 hour. Add to a large saucepan with anise, cinnamon, nutmeg and ginger and bring to a boil over medium to high heat uncovered. Once it starts to boil, reduce to medium heat and cook 15 minutes covered with lid slightly ajar. Once water has almost evaporated, remove from heat. Remove star anise. Add whole milk, and mix to incorporated completely. Add to a blender and puree at high speed until creamy. Strain liquid twice using a strainer and discard residue. Add evaporated milk, coconut milk if using, sugar and vanilla extract. Return to heat and bring to boil. Boil mixture not more than 5 minutes stirring occasionally. Remove from heat and serve hot or cold. Wheat Akasan should be thick, creamy and still drinkable.
- Note: updated Wheat Akasan recipe from Fine Haitian Cuisine by Mona Cassion Menager.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
This is a repost of the original post.