Mayi Moulen Food
CREAMY MAYI MOULEN RECIPE
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
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)
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
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
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- Place 1 cup dried black beans (no need to soak) in a colander and rinse under cold running water. Combine black beans, 1 Tbsp. extra-virgin olive oil, and 5 cups water in a large saucepan or small pot. Bring to boil over high heat and cook 15 minutes.
- Reduce heat to low, cover, and simmer beans, checking occasionally and adding more water if needed to keep covered, until tender but not mushy, 1½–2 hours. Squeeze a bean between your fingers to test.
- Meanwhile, peel and finely chop 1 small onion; set aside for mayi moulen. Thinly slice 3 scallions. Smash 5 garlic cloves with the side of chef’s knife, peel, and finely chop. Remove leaves from 5 sprigs parsley and 4 sprigs thyme and coarsely chop; discard stems.
- Purée most but not all of the beans in pan with an immersion blender (or, transfer about half of the beans to a regular blender and blend until mostly smooth; mix back into beans in pan).
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