Mayi Moulen ak Pwa Nwa (Cornmeal/Polenta with Black Beans)

July 30, 2020

45 minutes

medium

serves 4-6

We are on the 3rd Mayi Moulen recipe here on the blog first was plain Mayi Moulen and then I posted Mayi Moulen ak Aransò and I think I have about 2 more up my sleeve so definitely stay tuned! Today we are talking about Mayi Moulen ak Pwa Nwa you can also say Mayi Moulen kole ak Pwa Nwa (Creamed Cornmeal/Polenta with Black Beans) it all means the same thing.

Mayi Moulen can be served at any time of the day; it’s simple and accessible ingredients makes it a common meal in Haiti. There are different grits to choose from which range from very fine to very coarse. In previous mayi moulen recipes I’ve used a fine texture but this is the one I used exactly for this recipe Saint Marc Haiti #16 Maiz Moulin

If you’re wondering what kind of oil I used it was olive oil, I used the PA creamed coconut that comes in bar form and Bur Lily (Haitian brand of cooking margarine) that can be found at a Haitian market or Asian fruit and vegetable stands.

This is a very filling dish that is great when paired with just avocados or Mori nan Sòs (salted codfish in sauce) amongst other meats or sauces. I love mayi moulen with avocados (I’m a simple woman); as I mentioned before its a simple recipe and I hope you try it!

AFFILIATE DISCLOSURE

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Coarse Yellow Corn Meal 12oz –

Goya Black Beans Dry 14oz –

PA Pure Creamed Coconut –

Let’s Do Organic Creamed Coconut –

Pyrex glass measuring cups –

Large aluminum pot –

Serving Spoons –

Wooden spoon set –

3 from 1 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

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.

Mark as complete

In a medium pot on medium heat add oil, epis, garlic and mix. Add beans, bouillon paste and saute beans for about 3 minutes.

Mark as complete

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.

Mark as complete

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.

Mark as complete

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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