HAITIAN CORNMEAL WITH RED BEANS|| MAYI MOULEN AK PWA WOUJ|| HOW TO MAKE

cornmeal

🥗Healthier: quinoa

💰Cheaper: polenta

Quinoa offers a protein boost, while polenta is often less expensive.

red beans

🥗Healthier: black beans

💰Cheaper: pinto beans

Black beans provide similar nutrition, while pinto beans are typically cheaper.

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk is lower in calories, while regular milk is often more affordable.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is a budget-friendly option.

Boil 1 cup of red beans in 112 ounces of water with 1 teaspoon of oil and 1/4 teaspoon of baking soda (optional) on medium-high heat for about 1 hour or until cooked; drain beans and save the water.

Set the cooked beans aside in a different container.

In a pot on the stove set to medium-high heat, add 2 tablespoons of oil and 1/4 cup of Haitian epis; let cook in the oil.

Add the cooked red beans, 2 cubes of chicken flavored bouillon, and 1 teaspoon of salt; mix well and let fry for about 2 minutes.

Add 2 1/2 cups of the drained bean water and 3 cups of regular tap water; mix well and bring to a boil.

Wash 1 1/2 cups of cornmeal and add it to the boiling water; mix well while scraping the bottom of the pan.

Let the cornmeal cook for about 1 hour, mixing occasionally.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary