Mayi Moulen (Haitian Cornmeal Porridge)
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5
2 reviews
Excellent
Mayi Moulen (Haitian Cornmeal Porridge)
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Mayi moulen ("ground corn" in Haitian Creole) is a staple of Haitian cuisine made from cornmeal with a very creamy texture.
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Ingredients
- 8 oz. cornmeal yellow
- 1 tablespoon vegetable oil
- 1 tablespoon salt
- 2 cloves garlic pressed
- 2 tablespoons butter
- 4 cups water
Instructions
- In a non-stick pan, heat the oil over low heat and sauté the garlic for a few seconds.
- Quickly add water and salt before the garlic turns brown. Mix well.
- Bring the water to a boil, then add the butter.
- Slowly add the cornmeal, making sure to mix well with a whisk while pouring it in to avoid lumps.
- Once the cornmeal has thickened, continue stirring with a wooden spoon.
- If the mixture seems too thick, adjust by adding a little boiling water.
- Cover and cook over low heat for 20 to 25 minutes.
- The finished mayi moulen should have a very creamy texture.
- Serve hot, accompanied by sòs pwa nwa (black bean purée) or mori (salted herring-type fish).
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User Reviews
Overall Rating
5
2 reviews
Excellent
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