Mayi Moulen ak Aransò | Cornmeal w/Smoked Herring - Episode 47 - ❤ Love For Haitian Food

cornmeal

🥗Healthier: quinoa flour

💰Cheaper: polenta

Quinoa flour adds protein while polenta is more affordable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds flavor.

ripe bananas

🥗Healthier: applesauce

💰Cheaper: frozen banana slices

Applesauce reduces sugar while frozen bananas are budget-friendly.

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories, while evaporated milk is less expensive.

Dissolve the salt from the smoked herring by boiling it in water for 5-6 minutes.

Discard the water and cool the herring with cold water.

Debone the smoked herring, removing 80-90% of the bones.

Finely chop the deboned smoked herring.

In a skillet over medium flame, add oil and the chopped herring, cooking together for a bit.

Add diced onions and diced tomatoes to the skillet and mix.

Stir in tomato paste and chicken base, then mix well.

Add water, clove powder, salt, black pepper, thyme, and hot pepper sauce, bringing the mixture to a boil.

Rinse the cornmeal under cold water, mixing with fingers and discarding debris, repeating this process three times.

Once the water is boiling, add the rinsed cornmeal and mix to eliminate clumps.

Lower the flame, cover, and cook for 15 minutes, mixing after 10 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens