Mayi Moulen ak Pwa Nwa (Cornmeal/Polenta with Black Beans)
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Review
Ingredients
Adjust Servings
1 ½ cup of coarse yellow cornmeal #16, rinsed | |
½ cup dry black beans, rinsed | |
¼ cup oil | |
⅛ cup epis | |
1 garlic clove, finely minced | |
1 tablespoon bouillon paste | |
2 tablespoons cooking margarine | |
2 tablespoons creamed coconut | |
½ teaspoon salt | |
⅛ clove powder | |
2 thyme sprigs | |
1 hot pepper |
For Dressing
Directions
1.
In a medium pot on medium to high heat, add beans and 10 cups of water and bring to a boil. Cook beans for 1 hour and 20 minutes. After an hour add 2 additional cups of water to the beans for the remaining 20 minutes. Once cooked, drain beans and set liquid aside.
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2.
In a medium pot on medium heat add oil, epis, garlic and mix. Add beans, bouillon paste and saute beans for about 3 minutes.
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3.
Add 6 cups of the reserved liquid to beans along with coconut, margarine, salt, clove powder, thyme and hot pepper and bring to a boil.
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4.
Add rinsed cornmeal making sure to constantly stir/whisk as to avoid clumps. Lower heat, cover and allow the cornmeal to cook for about 30-35 minutes, uncover from time to time to vigorously whisk it.
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Notes
You will need to add more water to the reserved liquid because it will not equal out to 6 cups. You can put chicken broth or use plain old water To make it darker (blacker) use a finer grit of cornmeal (not the powder or the one used for porridge) Check out my previous cornmeal recipes to see which one I used.
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