Thick, creamy cornmeal cooked until smooth and firm, served with a savory sauce of red beans, tomato, and garlic. Haiti's most affordable and filling staple.
Nutrition & Info
Equipment Needed
Presentation Guide
Instructions
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1
Bring four cups of salted water to a boil in a heavy pot. Slowly whisk in cornmeal in a thin, steady stream to avoid lumps.
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2
Reduce heat to low and stir continuously for five minutes until the mixture thickens and begins to pull from the sides of the pot.
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3
Add oil and continue stirring for ten more minutes until very thick and smooth. Cover and keep warm.
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4
For the sauce, heat oil in a saucepan. Cook onion and garlic until soft. Add tomato paste and cook two minutes.
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5
Add beans, water, thyme, and whole Scotch bonnet. Simmer fifteen minutes until sauce thickens. Remove pepper and thyme.
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6
Mound cornmeal on plates and top with the bean sauce. Serve hot.
Did You Know?
Mayi moulen with sauce pwa is considered the most democratic meal in Haiti because it is affordable enough for everyone to enjoy.
Chef's Notes
Equipment Tips
- heavy pot
- wooden spoon
- saucepan
Garnishing
fresh parsley
Accompaniments
avocado slices, pikliz
The Story Behind Mayi Moulen
Mayi moulen is Haiti's humblest and most important staple, a dish that has sustained the population through centuries of hardship. Cornmeal was introduced to the Caribbean through the exchange between African and indigenous Taino food traditions. The thick porridge, paired with a savory bean sauce, provides essential nutrition at minimal cost. It represents the resilience of Haitian cooking, where simple ingredients are transformed into satisfying meals through careful technique.
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