Haitian Cornmeal Mush Food

CORNMEAL MUSH

Steps:

• Combine 2 1/2 cup water and salt in small saucepan; bring to a boil.
• Mix cornmeal with remaining water in a small bowl.
• Add cornmeal mixture slowly to boiling water, stirring constantly.
• Reduce heat to low; cook stirring constantly, for 5 minutes or until mixture is thickened.

CORNMEAL MUSH

Steps:

• Mix together cornmeal, water, and salt in a medium saucepan. Cook over medium heat, stirring frequently, until mixture thickens, about 5 to 7 minutes.
• If using as cereal, spoon mush into bowls and serve with milk and sugar, if desired. If frying, pour mixture into a loaf pan and chill completely. Remove from pan, cut into slices, and fry in a small amount of oil over medium-high heat until browned on both sides. Serve with sauce of your choice.

HAITIAN CORNMEAL PORRIDGE (MAYI MOULEN)

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.

CORNMEAL MUSH

Steps:

• Mix cold water and corn meal.
• Stir into boiling water and salt.
• Cook, stirring, until it boils; cover and cook over boiling water in double boiler 30 minutes or cook on slow fire, uncovered.
• Pack into greased metal can or mold.
• Cover with plastic and chill overnight or until firm.
• Slice 1/2 inch thick and brown in skillet.
• Serve with butter and syrup.

CORNMEAL MUSH

Steps:

• Place some water into a soup bowl and set aside.
• Place the two cups of water into a pan (I use a heavy pan to even out the heat).
• Measure the cornmeal and then spoon some of the water from the pan into the measuring cup.
• Use the spoon to allow the water to seep down into the cornmeal fully wetting it.
• Once fully wet, put heat under the pan and start spooning the wet cornmeal into the pan, stirring constantly to avoid clumping (for some reason attempting to simply put the dry cornmeal into the water directly tends to cause clumping).
• Use water from the pan to rinse out the measuring cup and set aside.
• Stir the water and cornmeal mix constantly while heating (this is important to avoid both clumping and burning).
• Stir and simmer the mixture until it thickens to the point where it requires a bit of help from the spoon to pour out of the pan.
• Immediately remove from heat, quickly empty the water from the soup bowl into the measuring cup and then pour/spoon the cornmeal mixture into the soup bowl (the water in the soup bowl will help in removing the set mush later).
• Dip a small spoon into the water in the measuring cup and use the bowl of the spoon to smooth and even the surface of the cornmeal mixture; use the tip of the spoon to go around the edge of the mixture and make it
• Set the bowl aside overnight to allow the mixture to set (I don't cover it, but if leaving it set more than overnight you might want to consider covering with cheesecloth).
• To use the mush, overturn the soup bowl onto a cutting board (shake a little if needed to release the mush).
• Cut into 1/4-inch slices (more or less to taste).
• Depending on consistency you may have to use a big knife to make the basic cut and a small knife dragged along the side of the big knife to release the mush from the big knife without breaking it.
• Fry these slices at 350-degrees on both sides in butter/margarine until a slight golden crust forms.
• If you use a griddle, while cooking you can place the plate under the griddle to warm it.
• Place on a plate and cover the mush with your favorite fruit jam (fig jam works well if you can get it and I also like my homemade strawberry jam; but most fruit jams will work just fine).