Servings
Font
Back
0 from 3 votes

Mayi Moulen (Haitian Cornmeal Porridge)

Mayi moulen ("ground corn" in Haitian Creole) is a staple of Haitian cuisine made from cornmeal with a very creamy texture.

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 4 People
Course: Breakfast
Cuisine: Haitian

Ingredients

  • 8 oz. yellow cornmeal
  • 1 tablespoon vegetable oil
  • 1 tablespoon salt
  • 2 cloves garlic pressed
  • 2 tablespoons butter
  • 4 cups water

Instructions

    Cup of Yum
  1. In a non-stick pan, heat the oil over low heat and sauté the garlic for a few seconds.
  2. Quickly add water and salt before the garlic turns brown. Mix well.
  3. Bring the water to a boil, then add the butter.
  4. Slowly add the cornmeal, making sure to mix well with a whisk while pouring it in to avoid lumps.
  5. Once the cornmeal has thickened, continue stirring with a wooden spoon.
  6. If the mixture seems too thick, adjust by adding a little boiling water.
  7. Cover and cook over low heat for 20 to 25 minutes.
  8. The finished mayi moulen should have a very creamy texture.
  9. Serve hot, accompanied by sòs pwa nwa (black bean purée) or mori (salted herring-type fish).