Best 2 Haitian Cornmeal Porridge Mayi Moulen Recipes
Haitian cornmeal porridge, known as Mayi Moulen, is a hearty and comforting dish that holds a special place in Haitian cuisine. This delectable porridge is crafted from finely ground cornmeal, simmered in a flavorful broth infused with aromatic spices and a medley of vegetables. Mayi Moulen's versatility extends to its variations, offering a range of options to suit diverse preferences. Our collection of recipes explores these variations, providing step-by-step instructions to guide you in creating this classic Haitian dish. From the traditional Mayi Moulen with its simple yet satisfying flavors to iterations that incorporate additional ingredients like beans, meat, and seafood, there's a recipe here to cater to every palate. Dive into the world of Haitian cornmeal porridge and discover the culinary delights that await.
Check out the recipes below so you can choose the best recipe for yourself!
MAYI MOULEN
Mayi Moulen is the Haitian name for cornmeal porridge. Itis one of the simplest Haitian recipes you will ever find because theingredients are so affordable and the recipe is easy to prepare. If you know how to boil water in a pot on the stove, thenyou should have no problem preparing this meal for you and your family. Thepreparation time is estimated to be between 30 and 35 minutes. You'll know whenit is ready because the cornmeal will be fluffy and soft. If you follow therecipe in this article, then it should give you enough cornmeal to servebetween 4 to 5 people. Mayi Moulen is a combination of porridge and garlic withcoconut milk and pureed black beans. You'll need to prepare the pureed blackbean sauce by following the Haitian recipe for that too. You could alsopurchase a premade version of the black bean sauce in the store, but it won'tbe as good as making it yourself. To diversify the taste and texture of Mary Moulen, youcan add nutty avocado slices to the mix. Mayi Moulen is a classic Haitiancornmeal porridge recipe that has been slightly modified by a Haitian cookinginstructor named Cindy Similien-Johnson. It was the recipe her grandmother usedall the time when she was growing up.
Provided by Haiti Open
Time 35m
Number Of Ingredients 9
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.
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
Nutrition Facts : ServingSize 6 People, Calories 277 kcal, Carbohydrate 49 g, Protein 7 g, Fat 5 g, SaturatedFat 1 g, Sodium 485 mg, Fiber 7 g, Sugar 3 g, UnsaturatedFat 4 g
Tips:
- Choose the right cornmeal: For the most authentic Haitian cornmeal porridge, use a coarse-ground cornmeal. This will give the porridge a slightly gritty texture that is characteristic of the dish.
- Use fresh coconut milk: If you can find it, use fresh coconut milk for the best flavor. If you can't find fresh coconut milk, you can use canned coconut milk, but be sure to use full-fat coconut milk for the richest flavor.
- Don't overcook the porridge: Cornmeal porridge is a delicate dish, so it's important not to overcook it. Overcooked porridge will be too thick and gluey. Cook the porridge over medium heat, stirring constantly, until it reaches the desired consistency.
- Serve the porridge hot: Cornmeal porridge is best served hot. You can top it with a variety of toppings, such as butter, honey, or fruit.
Conclusion:
Haitian cornmeal porridge, also known as mayi moulen, is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a good source of energy and nutrients, and it is also a relatively inexpensive dish to make. Whether you are a Haitian looking for a taste of home or simply someone who loves trying new foods, Haitian cornmeal porridge is a dish that you should definitely try. It is a delicious and satisfying dish that is sure to please everyone at the table.
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