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Mayi Moulen (Haitian Cornmeal)

Soup

Contributed by: Adapted from Cindy Similien-Johnson at the New York Times

Mayi Moulen with Black Bean Sauce

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Mayi Moulen is a creamy corn porridge that is flavored with fragrant garlic. It is often enjoyed in Haitian cuisine and served as a  side or with Sos Pwa Nwa (black-bean sauce) and sliced avocados.

Serves:
4 servings
Total Time:
30 minutes
Prep Time:
5 minutes
Cook Time:
25 minutes

Ingredients


Garlic – 2 cloves Oil – 1 Tablespoon olive, avocado, canola, or other vegetable-based oil Cornmeal - 1 cup, coarsely ground Thyme – ½ teaspoon, dried Water– 4 cups Boullion – 2 Tablespoons low or reduced sodium bouillon paste or powdered bouillon Parsley – 1 Tablespoon, chopped

Instructions

Step 1
Finley chop (mince) the garlic.
Step 2
Heat oil on medium heat in a saucepan. Sauté the garlic for 1 minute or until fragrant.
Step 3
Add the cornmeal. Add the water, boullion, and thyme. Stir for 2 minutes to break up lumps. Reduce heat to low and let cook for 20 minutes.
Step 4
Turn off heat. Add the parsley. Stir vigorously for 2 minutes to break up any lumps. Serve with Sos Pwa Nwa (black-bean sauce) and sliced avocados.

Notes

Nutrition Information

Calories:
195 Calories
Fat:
6
Saturated Fat:
0.5
Carbohydrates:
Net Carb: 34
Dietary Fiber:
4
Protein:
4.5
Sodium:
525

Dietary Restrictions

Vegan