Haitian Cornmeal Porridge Mayi Moulen Recipes

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CREAMY MAYI MOULEN RECIPE



Creamy Mayi Moulen Recipe image

Haitian Mayi Moulen is one of the creamiest, dreamiest mais (cornmeal) you can make in under 30 minutes.

Provided by Savory Thoughts

Categories     Dinner     Main Course     Main Dish

Number Of Ingredients 8

1 Cup Dried Black Beans (Rinse, drain)
8 Cups Water
¼ Cup Olive Oil
½ Large Onion
½ Cup Haitian Epis
1 ½ Cup Coarse Yellow Cornmeal (Wash, strain)
1 Tsp. Kosher Salt (Or to taste)
1 Tsp. Ground Black Pepper

Steps:

  • Wash the beans. In the instant pot, add the dry beans then 8 cups of water. Cook for 30 minutes. It will take the instant pot about 8-10 minutes to come to temperature.When the timer goes off, quick release. Strain the beans using a sieve and reserve the water. Do not throw the water away! Set both the water and the beans aside.Wash the cornmeal in a sieve until the water runs clear. Set aside.
  • In a medium saucepan over medium heat, add the oil, and onions, half of the epis about (1/4 cup). Stir and cook for 30 seconds. Add the beans. Stir lightly.Then add the cornmeal. Next, add the rest of the Epis and salt. Give it a quick stir.Add the liquid used to cook the beans. Stir from the bottom to the top. This will help the cornmeal not stick to the bottom.
  • Cover and reduce the heat to medium low. Stir every 5-7 minutes from the bottom up to avoid sticking. After 20 minutes. Let stir then cover, allow to simmer for 5 minutes.Serve warm and enjoy!

Nutrition Facts : ServingSize 6 People, Calories 221 kcal, Carbohydrate 31 g, Protein 7 g, Fat 10 g, SaturatedFat 1 g, Sodium 205 mg, Fiber 5 g, Sugar 1 g, UnsaturatedFat 8 g

HAITIAN CORNMEAL PORRIDGE (MAYI MOULEN)



Haitian Cornmeal Porridge (Mayi Moulen) image

About as humble as a dish can be, with simple ingredients and cooking instructions no more complicated than boiling water, this Haitian recipe may shock you with its deliciousness - a base of warming, garlicky polenta-like porridge topped with a velvety purée of black beans and coconut milk (see the corresponding recipe for black-bean sauce). Slices of nutty avocado offer a gentle contrast in texture and another element of richness. It was adapted from the Haitian cooking instructor Cindy Similien-Johnson, who remembers it being made in her grandmother's house.

Provided by Francis Lam

Time 35m

Yield 4 to 5 servings

Number Of Ingredients 8

1 tablespoon olive oil
1 small onion, finely chopped
1 garlic clove, minced
1 cup coarse yellow cornmeal
1 tablespoon finely chopped flat-leaf parsley
1/2 teaspoon finely chopped fresh thyme
Salt and black pepper, to taste
2 avocados, sliced, for serving

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.

Nutrition Facts : @context http, Calories 147, UnsaturatedFat 3 grams, Carbohydrate 27 grams, Fat 3 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 116 milligrams, Sugar 1 gram

SOS PWA NWA (BLACK-BEAN SAUCE)



Sos Pwa Nwa (Black-Bean Sauce) image

This velvety purée of black beans and coconut milk is the perfect accompaniment to Mayi Moulen, a Haitian recipe for garlicky polenta-like porridge. Slices of nutty avocado offer a gentle contrast in texture and another element of richness. It was adapted from the Haitian cooking instructor Cindy Similien-Johnson, who remembers it from her grandmother's house.

Provided by Francis Lam

Categories     sauces and gravies

Time 2h

Yield 4 to 5 servings

Number Of Ingredients 11

1 tablespoon olive oil
1 small onion, chopped
2 garlic cloves, chopped
2 scallions, chopped
1 cup dried black beans, rinsed
1/2 cup coconut milk
1/2 tablespoon unsalted butter
1/2 tablespoon finely chopped flat-leaf parsley
1/2 chicken bouillon cube
Salt, to taste
1/2 teaspoon freshly ground black pepper

Steps:

  • Heat the oil in a large saucepan over medium heat. Sauté the onion, garlic and scallions until golden, about 8 minutes. Add the beans and 5 cups of water. Bring the water and beans to a boil over medium-high heat, covered, then boil until the beans are soft, about 1 1/2 hours. (This may take longer depending on your beans.) Add water occasionally to keep the beans submerged, if necessary; keep an eye on them, as you may need to add a fair amount of water, depending on your beans and how tight your pot lid is.
  • In a blender, purée the beans and any water left in the pot with an additional 1¾ cups water until very smooth. Force the purée through a fine strainer.
  • Return the bean purée to the pot over medium-low heat. Stir in the coconut milk, butter, parsley, bouillon cube, salt to taste and black pepper. Cook the bean purée, stirring occasionally, until it's the consistency of a rich gravy. (Adjust with water if necessary.)

Nutrition Facts : @context http, Calories 222, UnsaturatedFat 3 grams, Carbohydrate 27 grams, Fat 9 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 6 grams, Sodium 204 milligrams, Sugar 2 grams, TransFat 0 grams

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