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Breakfast

Cornmeal Porridge with Bean Sauce (Mayi Moulen ak Sòs Pwa)

The Quirky Foodster Team

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Ingredients

  • 250 g (1 1/3 cups) yellow cornmeal
  • 750 ml (3 cups) water
  • 250 ml (1 cup) coconut milk
  • 1 tsp salt
  • 1 tbsp butter
  • 400 g (2 cups) cooked black beans, drained (liquid reserved)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 sweet pepper, finely chopped
  • 1 sprig fresh thyme
  • 1 tbsp vegetable oil
  • Salt and pepper, to taste

Method

  1. Bring the water and coconut milk to a boil in a medium saucepan with the salt.
  2. Slowly whisk in the cornmeal in a steady stream, stirring constantly to prevent lumps.
  3. Reduce heat to low and cook 12-15 minutes, stirring often, until thick and smooth. Stir in the butter and set aside, covered.
  4. Meanwhile, heat the oil in a small saucepan over medium heat and sauté the onion, garlic and pepper until softened, about 4 minutes.
  5. Add the cooked beans with a little of their reserved liquid and the thyme; simmer 8-10 minutes until slightly thickened.
  6. Blend half the bean mixture until smooth (optional) and stir back in for a creamy sauce, or leave chunky if preferred.
  7. Season the sauce with salt and pepper. Spoon the porridge into bowls and top generously with the bean sauce.

Introduction: A staple morning dish across Haiti, cornmeal porridge topped with a savoury black or red bean sauce is a filling, budget-friendly breakfast eaten in both rural and urban households.

Cultural Background: A staple morning dish across Haiti, cornmeal porridge topped with a savoury black or red bean sauce is a filling, budget-friendly breakfast eaten in both rural and urban households. It reflects the central role of dried beans and corn in everyday Haitian cooking, and variations exist in nearly every family kitchen.

Tips: Toast the dry cornmeal briefly in the empty pot before adding liquid for a deeper, nuttier flavour.

Variations: Red kidney beans or pigeon peas can replace black beans. Some households add a pinch of ground cloves or cinnamon to the porridge for a subtly sweet version.

Storage: Refrigerate porridge and sauce separately in airtight containers for up to 3 days.

Reheating: Reheat gently on the stovetop with a splash of water or coconut milk, stirring to loosen, until warmed through.

Nutrition: Approx. 320 kcal, 9 g protein, 11 g fat, 47 g carbohydrate, 8 g fibre per serving.

FAQs:

Q: Is this dish vegetarian?

A: Yes, when made with vegetable oil instead of butter it is fully vegan.

Q: Can I use canned beans?

A: Yes, canned black beans work well; use their canning liquid in place of reserved cooking liquid.

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