DISH RESEARCH · Main dish
Mayi Moulen
Mirlene’s Haitian mayi moulen pairs medium-grind cornmeal with its own spinach-and-tomato preparation and optional Parmesan.
About Mayi Moulen
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Mirlene’s Haitian mayi moulen uses medium-grind cornmeal served with its own cooked spinach and tomatoes. This selected written recipe includes garlic, olive oil and ready vegetable bouillon spread, with optional Parmesan.
The cornmeal is rinsed under cold water through a mesh sieve until the water runs clear. In a small skillet, olive oil is added and supplied minced garlic cooks before tomatoes and vegetable bouillon spread are added.
Once the tomatoes soften, spinach is added in small batches and cooked until wilted. The skillet is removed from the heat and its cooked vegetables set aside.
In a separate small pan, the recipe water comes to a boil. Cornmeal, salt, pepper and more of the same vegetable bouillon spread are added and stirred. The heat is lowered.
When used, supplied grated Parmesan is added and stirred through. The cornmeal is served warm with the cooked spinach and tomatoes; more of the same water is available if needed to adjust consistency.
Ingredients in Mayi Moulen
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
- Cornmealbase
- Waterother
- Saltseasoning
- Vegetable Oilcooking medium
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Countries
Cuisines & regions
Associations in the cited sources
These describe source-specific cultural or geographic connections. Catalogue links may still need review.
- Cooking traditions
- Haitian