Haitian Mayi Moulen
240kcal
Ingredients
- 2 cups cornmeal
- 4 cups water
- 1 cup coconut milk
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup bell pepper (red, green, or mixed), chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh chives, chopped
- 1/4 cup fresh cilantro, chopped
- 2 tbsp vegetable oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp thyme
- Hot sauce or pikliz (Haitian pickled vegetable condiment), for serving (optional)
Equipment
- Large pot or deep skillet with a lid
- Whisk or wooden spoon
- Measuring cups and spoons
- Knife and cutting board
Method
- Hot sauce or pikliz (Haitian pickled vegetable condiment), for serving (optional)
- Add the onions, garlic, and bell pepper. Sauté for about 3-4 minutes until the onions become translucent and the bell pepper is tender.
- Add the chopped parsley, chives, and cilantro to the pot. Stir to combine.
- Pour in the water and coconut milk. Add salt, black pepper, and ground thyme (if using). Bring to a boil.
- Gradually add the cornmeal to the boiling liquid, whisking constantly to prevent lumps from forming.
- Lower the heat to a simmer, and cover the pot. Cook for 25-30 minutes, stirring occasionally to prevent the cornmeal from sticking to the bottom.
- Once the cornmeal has absorbed all the liquid and has reached a thick, porridge-like consistency, remove from heat.
- Allow the Mayi Moulen to rest for 5 minutes, then fluff with a fork.
- Serve hot, with hot sauce or pikliz on the side if desired.
Nutrition
Serving1gCalories240kcalCarbohydrates34gProtein4gFat10gSaturated Fat4gSodium320mgPotassium218mgFiber4gSugar2g