Cornmeal and Spinach (Mais Moulin ak Zepina)2014-08-09
- Servings : 4-6
- Prep Time : 10m
- Cook Time : 60m
- Ready In : 1:15 h
Mais Moulin (Cornmeal) is the Haitian equivalent of grits. With corn being a major staple in Haiti, it is typically served at breakfast with a side of avocados and served with Fish or eggs. Some even mix in black beans to give it an extra protein boost. In Haiti, many farmers start they day off with a huge plate to give them the energy they need to their work done. Here is our version of Mais Moulin with Avocados.
- 2 Cups of Coarse Cornmeal
- 2 Cups of chopped spinach
- 1/2 tomato Diced
- 1/2 Onion Diced
- 1 tsp All purpose Seasoning
- 1 Maggie Chicken Bouillon Cube
- 1 tsp Salt (or to taste)
- 2 Tbs Olive oil
- 1 Tbs Tomato Paste
- 2 Cups of Water
In a medium size pot, sauté Onions and tomatoes with the olive oil.
Add the chicken bouillon and continue to mix until it dissolves.
Add the spinach and continue mixing.
Add the tomato paste and water.
Raise the heat to high and bring the water to a boil.
Add the salt and cornmeal and stir for 5 minutes.
Reduce the heat to medium and place the lid on the put.
Allow the cornmeal to cook for 15 min or until desired texture. Occasionally mix to prevent clumping. You may add a little more water if needed.
Serve with a side of sliced Avocadoes.
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