HAITIAN CORNMEAL MUSH
A filling staple that may be served at anytime of the day.
Provided by Marsha Gardner
Categories Other Side Dishes
Number Of Ingredients 10
Steps:
- 1. Place a medium saucepan over medium heat. When hot, add the oil. When hot, add the onion, garlic, and tomato. Cook, stirring occasionally, until the onion is soft and translucent, about 5 minutes.
- 2. Add the water and bring to a boil. Stir in the remaining ingredients. Stirring continuously to avoid lumps, cook to the consistency of oatmeal or mashed potatoes. Season with salt and pepper to taste. Serve with sliced avocado.
- 3. 1 tablespoon olive oil ½ white onion, finely chopped 1 to 2 garlic cloves, minced 1 medium tomato, diced 3 cups water 1 cup corn meal 1 teaspoon chopped fresh thyme or ¼ teaspoon dried thyme 1 tablespoon minced flat-leaf parsley or 1 teaspoon dried parsley Salt Freshly ground black pepper, to taste Sliced avocado, for serving
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Nur islam Sheikh
n@gmail.comThis Haitian cornmeal mush was a fun and easy recipe to try. It's a great way to change up your breakfast routine and try something new.
Oketch Denis
oketchd34@gmail.comAkasan is a delicious and comforting dish that's perfect for a cold winter day. I love the way the coconut milk and cornmeal come together to create a creamy, flavorful porridge. I highly recommend trying this recipe!
Carla Amaya
c-amaya@hotmail.frThis Haitian cornmeal mush was a bit bland for my taste. I think I should have added more spices. Other than that, it was a good recipe and I enjoyed the creamy texture.
Amiya Worth
worth_a@hotmail.comI'm always looking for new and exciting breakfast recipes, and this Haitian cornmeal mush fit the bill perfectly. It was quick and easy to make, and the combination of coconut milk, sugar, and spices was simply divine. I'll definitely be making this
CHOPS MEDIA
c@hotmail.frAkasan is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. I especially love it with fried plantains and a side of pikliz. Yum!
Jessy “Gexi” Jessie
j_j@yahoo.comI love trying new cuisines, and this Haitian cornmeal mush was a great introduction to Haitian food. It was easy to make and had a unique flavor that I really enjoyed. I'll definitely be experimenting with more Haitian recipes in the future!
Joel Adoli
joeladoli86@yahoo.comThis akasan recipe was a bit too sweet for my taste. I think I would have preferred it with less sugar. Other than that, it was a good recipe and I enjoyed the creamy texture.
Naseer Ullah
n-u@hotmail.comI'm not a huge fan of coconut milk, but I decided to give this recipe a try anyway. I'm glad I did! The coconut milk flavor was subtle and complemented the cornmeal perfectly. I'll definitely be making this again.
Black hat paskitan Danger
black.h@yahoo.comThis Haitian cornmeal mush was a delightful surprise. I was expecting something bland and boring, but it turned out to be incredibly flavorful and satisfying. I especially loved the crispy bits that formed on top while it was cooking.
TT RAFI
rtt4@yahoo.comI'm a Haitian native, and this akasan recipe is spot-on! It brought back so many childhood memories. The creamy texture, the perfect sweetness, and the hint of spice were all there. Thank you for sharing this recipe!
Semi Semi
semi.semi89@hotmail.comI followed the recipe exactly, but my akasan turned out too thick. I think I should have added more coconut milk. Other than that, it was a flavorful and satisfying dish.
Yolands Yo,yo
y.yolands@gmail.comAkasan is a delicious and easy-to-make Haitian dish that's perfect for breakfast or brunch. The creamy coconut milk and sweet cornmeal are a winning combination. I highly recommend trying this recipe!
Arslan Wahly
a@hotmail.frI'm not usually a fan of cornmeal mush, but this Haitian version is a game-changer. The combination of coconut milk, sugar, and spices creates a rich, flavorful dish that's both comforting and satisfying. I'll definitely be making this again!
John Mukati
m64@gmail.comThis Haitian cornmeal mush, also known as akasan, turned out amazing! It had a creamy, porridge-like texture that was perfectly complemented by the subtle sweetness of the coconut milk. I added a touch of cinnamon and nutmeg for extra flavor, and it