Mayi Moulen Food

CREAMY MAYI MOULEN RECIPE

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!

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.