Haitian Cornmeal Porridge Mayi Moulen Recipes

HAITIAN CORNMEAL PORRIDGE (MAYI MOULEN)

Steps:

• Heat the oil in a heavy medium saucepan over medium heat, and sauté the onion and garlic until barely golden, about 6 minutes. Add 4 1/2 cups water, and bring to a boil.
• Pour in the cornmeal in a thin stream, stirring constantly, and add the parsley, thyme, salt and black pepper. Stir for a few minutes to avoid lumps.
• Lower heat to a gentle simmer. Cook uncovered, stirring occasionally, until the cornmeal is tender, with a soft but not runny consistency, 20 to 25 minutes. Adjust with more water or salt if necessary. Serve with sos pwa nwa and sliced avocados.

HAITIAN CORNMEAL WITH SPINACH

Steps:

• Wash the cornmeal and set aside.
• In a medium pan, heat the oil. Then add the onions and cook until translucent on medium high heat. Next, add the garlic, stir, and cook for an additional 30 seconds or until fragrant.
• Add the chopped spinach. Stir constantly to avoid sticking. Once the spinach starts to wilt, add the tomato paste. Stir to coat evenly.
• Add the water. Season with salt and pepper and bring to boil. Uncovered.
• Add the Cornmeal. Stir. Reduce the heat to medium low. Cook for 35 minutes, Stirring occasionally to avoid sticking.
• The cornmeal is cooked once the water has evaporated. Test with a fork. It should be soft from first bite.
• Serve warm and enjoy

MAYI MOULEN

Steps:

• Put a medium-sized saucepan on the stove. Make sure it is a heavy-dutysaucepan. Pour the oil into the saucepan and heat it up on the stove. You onlyneed to have medium heat turned on for it.
• Now add the garlic and onions to the oil in the pan. Sauté them untilthey turn slightly golden in color. It should take between 5 to 7 minutes forthat to happen. After that, add 4.5 cups of water to the saucepan and wait forthe water to boil.
• When you see the water boiling in the pan, slowly add the cornmeal andstir consistently. Proceed by adding the black pepper, salt, parsley, and thymeto the pan as well. Keep stirring everything together for a couple of minutes.Try to break apart the lumps that might be in there.
• Remove the cover from the pan. Turn down the heat so that theingredients simmer on the stove. Stir the ingredients periodically as theysimmer. Keep doing this until you see the cornmeal tenderize and turn soft. Itshould not be runny, though. On average, it takes between 20 and 25 minutes forthe cornmeal to tenderize under the simmer heat setting. You might need to add more water as thecornmeal absorbs water from the pan. Add salt for extra flavor.
• When the cornmeal is ready, you can serve it to yourguests. You should prepare the avocados separately by slicing them up first.Place the avocado slices on top of the cornmeal before you serve it as a mealto your guests.

15 - MINUTES MAIS MOULIN (CREAMY POLENTA / HAITIAN CORNMEAL)

Steps:

• In a small skillet, add the oil and cook the garlic for about 30 seconds or fragrant, then add tomatoes and the better than bouillon vegetable spread. Once soften, add the spinach in small batches. Cook until the spinach starts to wilt or until you reach your desired texture. Remove from heat and set aside.
• Meanwhile, in a small pan, bring the water to boil. Add the cornmeal and season with salt and pepper to taste, also add the better than bouillon vegetable spread. Stir. Reduce the heat to medium-low. Add the cheese. Stir. Serve warm with cooked spinach tomatoes.