All Posts By:

Manie Chery

Breakfast/ Dinner

Mayi Moulen ak Aransò | Creamed Cornmeal with Smoked Herring

Mayi Moulen ak aransò is a great dish, ask me that 4 years ago, I wouldn’t agree. The smell of Aransò (smoked herring) was so gross to me but ohh how things have changed. What once made me gag is now a pleasant and enticing scent. I used to say Yuck and now I say Yum. I tasted the smoked herring patties from a Haitian Bakery called La Baguette and that made me fall deeper in love with herring, how could something taste so good??? Anyway now that I’ve experimented with it I want to share my recipe for Mayi Moulen ak Aransò (Cornmeal/Polenta with Smoked Herring). Trust me, if you give it a try you too will like it.

Desalting the smoked herring is super easy, boil it in some water for about 5-6 minutes, discard the water. Smoked herring is not as salty as salted codfish so you don’t really need to repeat that step more than once. I like to take 90% of the bones out just because I’m anal about stuff like that. People say that if you leave them, the bones will melt down; I can’t say if that is a fact or not but what I can say is that I’ve never gotten stabbed in the mouth by the 10% of bones that I do leave in there.

After deboning I use my cutting board and a large sharp knife to finely chop it down. If you’re old school and really want to channel your Haitian roots go ahead and use a Pilon (mortar and pestle) the original food processor (LOL).

The type of cornmeal I used was fine, my mom likes to use a coarser one but I’m not a big fan of it so I use the one that comes out super smooth and creamy. When I say fine I don’t mean the one that resembles a powder, it’s still grainy but small grains.

As I said above, try this you will like it!!!

Watch me make Mayi Moulen ak Aransò here:

Mayi Moulen ak Aransò | Creamed Cornmeal with Smoked Herring

Print Recipe
Serves: 4-6 Cooking Time: 40-45 minutes


  • 1 ½ cup fine cornmeal, rinsed
  • 3 pieces of smoked herring, desalted , deboned and finely chopped
  • ⅛ cup oil
  • ⅛ cup epis
  • ⅓ cup diced onions
  • 1 roma tomato, diced
  • 1 tablespoon tomato paste
  • 1 sprig of thyme
  • ⅛ tsp clove powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon chicken base or half a rectangular bouillon cube
  • ½ - 1 teaspoon hot pepper sauce or pikliz juice
  • 4 ⅓ cups water



Desalt your smoked herring, place in a small saucepan, cover with water and boil for about 6 minutes; discard water and cover with cold water to allow it to cool off before handling. Remove as many bones as you can and finely chop.


On medium to high heat add oil, epis and saute for a few seconds then add onions, tomatoes and herring and mix.


After about 1 minute add tomato paste then chicken base and mix. Add 4 ⅓ cups of water, salt, clove powder, black pepper, thyme, hot pepper sauce and bring to a boil.


Add cornmeal to boiling water and stir. Reduce heat, cover and cook for 15 minutes. After 10 minutes uncover and beat vigorously (like beating eggs) for a few seconds and cover for remaining 5 minutes. Turn off flame and serve hot with sliced avocados. Enjoy!


Ji Papay | Papaya Smoothie

Ah Papaya smoothie, so delicious. I have to be honest, this wasn’t a fruit that I was used to reaching for, in fact I never reached for it. When mom made it, sometimes I would have some and sometimes not… I know you’re like um what? Your mom made ji papay and you didn’t take some?!?! I know, weird right? I guess it was my lack of appetite, I felt like it was too heavy to have alongside a meal which is how a lot of Haitians enjoy it.

For this recipe I did things a little different from what you’re probably used to, I eliminated ice. I like using frozen fruit when making smoothies, that’s my preference. So what I did was peel the papaya, removed the seeds, cubed it then placed it in a freezer storage bag and froze it for about 1-2 hours. I like to do this in advance so I always have my frozen papaya on hand. I suggest buying it almost ripened so you can get to making your smoothie right away.

I love using frozen fruit when making smoothies. I guess cause I’m anti ice in my homemade smoothies, ok not anti ice, it’s just the fact that we usually don’t have ice in the freezer so I had to learn other ways to make it work. Try this recipe, you will definitely enjoy it!!

Watch me make Ji Papay here:

Print Recipe
Serves: 6-8 Cooking Time: 10 minutes


  • ½ of a ripe papaya, peeled, cubed and frozen
  • ½ cup sugar
  • 1 (12 oz) can evaporated milk
  • ½ cup cold water
  • ½ teaspoon vanilla extract
  • ½ teaspoon almond extract
  • Pinch of salt
  • Pinch of nutmeg



Peel papaya, slice in half length wise, remove seeds and cut into cubes. Add to a freezer storage bag and freeze for about 1-2 hours.


Add all ingredients to a blender and blend for 30 seconds to 1 minute.


Serve immediately, enjoy!


Sòs Pwa Blan | White Bean Puree

Sòs pwa blan (white bean puree) like other bean puree’s is delicious enough to stand on it’s own, I have legit just eaten it and black bean puree (sòs pwa nwa) by themselves. That may sound weird but Haitian people actually do that, especially with sòs pwa nwa, li ba’w fòs (it gives you strength), it is protein after all!

The ingredients are pretty simple and easy to find so you shouldn’t have an issue when getting them. Some people have asked me about the chicken base that I use and this is it here. I usually get mine from Costco or any health food store but if you can’t find it substitute with a bouillon cube or just salt to taste.

You can use any white bean to make this but these are the beans I used.

I served this with white rice and fish in sòs and fried fish, both were delicious.

Watch me make Sòs pwa blan here:

Sòs Pwa Blan | White Bean Pureé

Print Recipe
Serves: 8-10 Cooking Time: 1 hour 45 minutes


  • 1 bag (16 oz) Great Northern Beans, rinsed
  • 3 garlic cloves
  • 2 sprigs scallions
  • 1 ½ teaspoon salt
  • Pinch of clove powder
  • ⅛ cup olive oil
  • ¼ cup sliced onions (1 small onion)
  • 1 ½ tablespoon chicken base or a bouillon cube
  • 1 hot pepper



In a medium pot on a high heat bring 14 cups of water, garlic, scallions and beans to a boil. Boil for 1 hour to 1 hour 20 minutes (make sure to watch beans so they don’t get too soft).


Once beans are cooked remove 1 cup of beans and reserve. Blend the rest along with the garlic and scallion with the liquid. If liquid isn’t enough add water ( start by adding 1 cup of water and continue as needed).


Add salt, clove powder and continue to blend for a few seconds. Pour bean puree back into the pot along with the 1 cup of reserved beans. Return to a low heat and add chicken base, hot pepper and mix.


In a small pot on a high heat add oil, after about a minute or two when oil is hot fry onions for 1 ½ minutes and pour onions along with oil into bean puree and mix. Salt to taste.


Serve hot.


The water will evaporate during the boiling process so you will need to add additional water as necessary (I added about 4 additional cups).

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