Mayi Moulen ak Aransò | Creamed Cornmeal with Smoked Herring
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Ingredients
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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 | |
Directions
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.
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2.
On medium to high heat add oil, epis and saute for a few seconds then add onions, tomatoes and herring and mix.
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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.
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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!
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