Haitian Cornmeal Porridge (Mayi Moulen)

untitleld

What to expect? Prep time: 5mns Cooking: 30-40mns Difficulty level: Easy

What you need:

  • 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
  • ½ teaspoon finely chopped fresh thyme
  • Salt and black pepper, to taste

What to do:

  1. Heat the oil in a heavy medium saucepan over medium heat.
  2. Sauté the onion and garlic until barely golden, about 6 minutes.
  3. Add 4 1/2 cups water, and bring to a boil.
  4. Pour in the cornmeal in a thin stream, stirring constantly
  5. Add the parsley, thyme, salt and black pepper.
  6. Stir for a few minutes to avoid lumps.
  7. Lower heat to a gentle simmer.
  8. Cook uncovered, stirring occasionally, until the cornmeal is tender, with a soft but not runny consistency, 20 to 25 minutes.

Delices Creoles’ twitst:

  • Serve with sliced avocado
  • Add in chopped spinach 30 seconds right before taking off the burner

 

Advertisements

2 Comments Add yours

  1. chefkreso says:

    Lovely recipe, very exotic for my cuisine, have to try it out!

    Like

    1. Hi chefkreso! Let us know how it turned out!

      Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s