For many Haitians, cornmeal is another staple of Haitian cuisine that is eaten just like rice. This basic Mayi Moulen (Mayi Moulin) recipe is great as is or with sos pwà or smoked herring.
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1 cup coarse cornmeal
3 cups water
2 tablespoons oil
2 teaspoons salt
1 shallot, chopped
1 clove garlic, minced
salt and pepper to taste
2 tablespoons butter or margarine
Sauté the shallots and garlic in half the oil. Add water, salt and bring to a boil. Pour the cornmeal while stirring. Reduce to a simmer, cover the pan and cook until water is fully absorbed.
Add the remaining oil; stir for at least 3 minutes. Cover and cook for 15 minutes.
Add butter, salt and pepper and serve hot.