Mayi Moulen Sòs Pwa (Haitian Cornmeal Porridge with Bean Sauce)
Mayi Moulen Sòs Pwa is a beloved Haitian dish that harmoniously combines creamy cornmeal porridge with a savory bean sauce. Perfect for breakfast or lunch, this traditional recipe is a tribute to the comforting flavors and textures of Haitian cuisine.
Ingredients
For the Mayi Moulen (Cornmeal Porridge):
🌽 1 1/2 cups yellow cornmeal
🫒 2 tablespoons vegetable oil
🧈 1 tablespoon unsalted butter
🌿 1 sprig scallion
💧 6 cups water
🧂 1 teaspoon Morton Salt
🌶️ 1/2 teaspoon McCormick Black Pepper
For the Sòs Pwa (Bean Sauce):
🫘 1 cup pinto beans
💧 5 to 8 cups water (6 cups as base, additional as needed)
🧄 4 garlic cloves
🌿 8 whole cloves
🌿 1 sprig scallion
🫒 3/4 tablespoon vegetable oil
🌿 1 bouquet garni (parsley and thyme tied together)
🌶️ 1/2 jalapeño (poked with 4 cloves)
🫑 1/4 green bell pepper
🧂 1/2 Maggi cube
🧈 1/2 tablespoon unsalted butter
🧂 1 teaspoon Morton Salt
🌶️ 1/2 teaspoon McCormick Black Pepper
Instructions
1- Clean Cornmeal:
- Place cornmeal in a large bowl.
- Add water, stir, and strain using a fine-mesh strainer.
- Repeat three times to remove impurities.
2- Cook Cornmeal:
- In a Staub pot, heat oil over high heat.
- Add scallion and 6 cups of water.
- Bring to a boil, then remove scallion.
3- Combine & Stir:
- Add cleaned cornmeal, stirring continuously to prevent lumps.
- Boil for 5 minutes.
4- Simmer:
- Reduce heat to medium-low.
- Stir aggressively for about an hour until thick and creamy.
5- Finish:
- Add butter, salt, and black pepper.
- Stir vigorously until fully incorporated.
6- Clean & Cook Beans:
- Place beans in a bowl.
- Add 5 cups of water, garlic, cloves, and scallion.
- Scrub and rinse twice to clean.
7- Initial Cooking:
- In a copper-colored pot, cook beans with oil on high heat.
- Once boiling, reduce to medium-low for 30 minutes.
8- Add Water & Continue Cooking:
- Add 2-3 cups of hot water.
- Cook for another 30 minutes until beans soften.
9- Blend & Spice Beans:
- Strain beans, reserving the liquid.
- Return some bean solids and liquid to the pot, simmering on medium-low.
10- Blend:
- Blend remaining beans with some bean water until smooth using a KitchenAid blender.
11- Strain & Combine:
- Strain blended beans into a bowl.
- Return smooth liquid to the pot.
12- Flavor Infusion:
- Add bouquet garni, jalapeño, green bell pepper, Maggi cube, butter, salt, and black pepper.
- Simmer on medium-low for 5-10 minutes.
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes
Servings: Information unavailable
Equipment:
- Large bowl
- Fine-mesh strainer
- Copper-colored pot
- Staub brand pot
- KitchenAid blender
- Wooden spoon/spatula
- Measuring cups and spoons
- Coconut shell bowls
Cooking Tips:
- Straining: Ensures smooth consistencies for both the porridge and bean sauce.
- Clove Infusion: Enhances bean sauce with unique aromas.
- Consistent Stirring: Essential for creamy porridge texture.
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Mayi Moulen Sòs Pwa (Haitian Cornmeal Porridge with Bean Sauce)