Ingredients

• 95g raw peanuts
• 150g oatmeal
• 15ml cornflour
• 15ml fine cornmeal
• 230g sweetened condensed milk
• 230g evaporated milk
• A pinch of nutmeg
• A pinch of cinnamon
• A pinch of all spice
• 2.5ml teaspoon vanilla extract
• 2.5ml Salt
• Water as needed (900ml to 2000ml depending on thickness preferred)

For a milk free version I replaced sweetened condensed milk with coconut milk and used the syrup to sweeten. I replaced the evaporated milk with soya or almond milk. This also makes it the vegan version.

Method 

Place the peanuts, cornflour, cornmeal, oatmeal, and both milks and in a blender and process until it is almost smooth. You may need to do this in batches and add a little water to ease the process

Place 250ml of water in a pot and bring to the boil with the salt, then turn down the heat.

Add the processed mixture to the boiling water and stir vigorously using a whisk.

Bring the rest of the water to a boil and add a bit as a time as the mixture thickens till you achieve a consistency you like.

Stir until evenly mixed. (Do not let the mixture get lumpy)

Cover and cook on low setting, stirring occasionally.

After about 12 minutes add the vanilla extract, nutmeg, cinnamon and allspice and syrup if using to sweeten.

Stir until evenly mixed. Cover and cook for another 2 minutes.

Turn off the heat and allow the porridge to slightly cool before serving, dusted with cinnamon.