La Bouyi


Suzon Spice & Everything Nice

Pictured: Haitian flour porridge.

Dachenie Ganthier, Contributing Author

It’s late at night and it’s time for bed, but you feel a wave of hungriness wash over you. Thinking the feeling will go away, you stay in bed, not wanting to take the time to make food. But what if you could satisfy your late night hunger without spending hours in the kitchen? Here is a recipe for a famous Haitian flour porridge, La Bouyi, that is easy to make and is traditionally eaten right before bed – a perfect midnight snack. Enjoy experimenting with this recipe! 


1 cup all-purpose flour

2 sticks cinnamon

½ cup brown sugar

2 star anise pods

1 15 oz can condensed milk

1 cup water


Heat up a small sauce pan on high heat. When the pan gets really hot, pour your flower into the pan and toast it for five minutes or until it begins to brown, stirring it every minute.  After toasting the flour, pour it in a bowl and set it aside. In the same pot, add your cup of water, cinnamon, and star anise and bring everything to a boil. When it comes to a boil, add the flour and turn the heat down to medium, stirring slowly until the mixture begins to solidify. When the mixture begins to look like porridge, add the condensed milk. Turn heat to low and add sugar, stirring once more. Serve and enjoy your quick late-night snack.

This piece also appears in our September 2019 print edition.