Mayi Moulin & Coconut Stew

Mayi 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 protein, like codfish.  Tonight, I’ve decided to pair it with a savory coconut stew. Although I try to avoid corn-based products, I do indulge once in a while, especially with this combination: pure perfection. Try my recipe below!

Mayi moulin (Polenta)


Ingredients:


4 cups water
1 cup cornmeal
2 tbsp diced onions
1 tbsp garlic
2 tbsp scallions
salt and pepper to taste
2 tbsp minced parsley
1 tbsp creamed coconut


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.


Coconut Stew


Ingredients:


1 can coconut milk
1 can red beans
2 carrots
1 winter melon
5 heads cauliflower
2 tbsp curry powder
2 tsp smoked paprika
1/4 tsp cayenne pepper
salt and pepper to taste
2 tbsp diced onions
1 tbsp garlic
2 tbsp scallions
2 tbsp minced parsley
1 tbsp creamed coconut


Directions:


Prep: 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 the 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!