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Breakfast

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

Ingredients

  • 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

Instructions

1

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.

2

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

3

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.

4

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!

Breakfast/ Porridge

Labouyi Farin (Flour Porridge)

This is the 5th and final recipe for the labouyi series. I recently started eating this porridge, at least that’s what I think LOL. I would have to ask my mom if this is something she fed me as a child (I will update that when I get the answer). I can definitely say that the smell of toasted flour is very familiar to me and I love it!

This porridge is so good, I have definitely fallen in love with it but I know that it is something to have in moderation since it is made with all purpose flour (white flour isn’t the best). But anyhow, I hope you all try and like this recipe.

Yummy yum yum!!!!
Watch me make Labouyi Farin
 

Labouyi Farin (Flour Porridge)

Print Recipe
Serves: 2-3 Cooking Time: 10-15 minutes

Ingredients

  • 1 cup all purpose flour
  • 1 (12oz) can evaporated milk
  • 1 cup sugar
  • 2 cinnamon sticks
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/4 teaspoon lime zest
  • 1 teaspoon almond extract
  • 1 tablespoon butter

Instructions

1

In a medium saucepan on a medium to high flame toast flour for about six minutes or until light beige color. Using a strainer, sift toasted flour into a bowl and set aside.

2

In the same saucepan add 2 cups of water, cinnamon sticks, lime zest and let that come to a boil. Lower flame, add milk, sugar and stir.

3

Add 3 cups of water to toasted flour, make sure it is well combined. Add flour mixture to milk mixture and stir.

4

Add nutmeg, salt, butter and stir. Lastly, add almond extract and stir. Serve and enjoy!

Breakfast/ Porridge

Labouyi Ble (Bulgur Wheat Porridge)

Bulgur Wheat is a whole wheat grain that is consumed often in Haitian cuisine. To my knowledge,  we eat it two ways; it sometimes substitutes rice in a meal or is made into porridge.

Haitians refer to it as Ble (pronounced: Blé). The brand that I used is pictured below, I’m not such a big fan of it when it substitutes rice but I love it as a porridge; which is why I thought it was important for me to learn how to make this.

I only learned how to make it recently following my mothers instructions and I came up with the recipe that you see below. If you make it differently feel free to share your methods with me in the comments section. Hope you try and like this recipe.

This is the bulgur wheat I used.

Watch me make Labouyi Ble:

Labouyi Ble (Bulgur Wheat Porridge)

Print Recipe
Serves: 3-4 Cooking Time: 30 minutes

Ingredients

  • 1 cup Bulgur Wheat
  • 1 cinnamon stick
  • 2 star anise
  • 1 (12oz) can of evaporated milk
  • 1/2 cup sugar or sugar to taste
  • 1/4 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1 teaspoon vanilla extract
  • 1 tablespoon butter

Instructions

1

In a medium saucepan on low to medium flame add 4 cups of water, bulgur wheat, star anise, cinnamon stick and cook for 20 minutes. Once cooked turn off flame, remove cinnamon stick and star anise, rinse and set aside for later use.

2

Blend cook bulgur wheat with 2 cups of water. Use a strainer to strain bulgur, using a spoon to push it through. Take remaining bulgur from strainer and blend it with 1 cup of water and strain it again. Throw away remaining bulgur.

3

On a low flame, add strained bulgur wheat to the saucepan along with milk, star anise, cinnamon stick, sugar, salt, nutmeg, stir well to remove any lumps and let it simmer for 10 minutes.

4

After 10 minutes, add butter, vanilla extract and stir. Serve and enjoy!

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