AuthorNathalieYields2 ServingsCategoryCaribbeanMayi moulin (or polenta) is another great staple of Haitian cuisine. This cornmeal-based dish is usually served for breakfast in Haiti, with either a side of avocado, bean sauce, or a type of protein, like codfish. Tonight, I’ve decided to pair it with a savoury coconut stew. Although I try to avoid corn-based products, I do indulge once in a while, especially with this combination: pure perfection.
Ingredients
Directions
Sautée the scallions, garlic and onions in a bit of oil until browned and then pour in the water.
Add the parsley and creamed coconut to the water and allow it to reach a boil.
Add the salt and pepper to taste and any other seasoning you prefer (i.e. turmeric, cumin or cayenne).
Wash and strain your cornmeal. Add it to the pot.
Start stirring the cornmeal so that it does not clump together. Continue stirring until the cornmeal has fully absorbed all the water.
Allow the pot to sit over a very low fire for another 10 minutes.
Skin, wash and dice the winter melon, cauliflower, and carrots. Rinse the red beans.
Sautée the scallions, garlic, and onions in a bit of oil until browned. Pour in the can of coconut milk
Toss in the parsley and creamed coconut and allow everything to come to a boil.
Toss in the diced carrots, cauliflower, melons and beans.
Add the curry powder, smoked paprika, cayenne pepper, and salt and pepper. Stir and allow the pot to simmer for 20-25 minutes.
Serve the stew on top of the mayi moulin, et voilà!
Ingredients
Directions
Sautée the scallions, garlic and onions in a bit of oil until browned and then pour in the water.
Add the parsley and creamed coconut to the water and allow it to reach a boil.
Add the salt and pepper to taste and any other seasoning you prefer (i.e. turmeric, cumin or cayenne).
Wash and strain your cornmeal. Add it to the pot.
Start stirring the cornmeal so that it does not clump together. Continue stirring until the cornmeal has fully absorbed all the water.
Allow the pot to sit over a very low fire for another 10 minutes.
Skin, wash and dice the winter melon, cauliflower, and carrots. Rinse the red beans.
Sautée the scallions, garlic, and onions in a bit of oil until browned. Pour in the can of coconut milk
Toss in the parsley and creamed coconut and allow everything to come to a boil.
Toss in the diced carrots, cauliflower, melons and beans.
Add the curry powder, smoked paprika, cayenne pepper, and salt and pepper. Stir and allow the pot to simmer for 20-25 minutes.
Serve the stew on top of the mayi moulin, et voilà!
