Haitian Cornmeal With Spinach

Quick, easy, and inexpensive Haitian cornmeal that he family will love. This staple mais moulin recipe screams comfort.

Course Breakfast, Lunch

Cuisine Haitian

Prep Time 5

Cook Time 35

Total Time 40

Servings People

Calories 277kcal

Cost $13.82

Wash and drain the cornmeal in a strainer or sieve and set aside.
In a medium pan, heat the oil. Then add the onions and cook until translucent on medium heat. Next, add the garlic, stir, and cook for an additional 30 seconds or until fragrant.
Next, add the remaining seasoning ingredients as well as the tomato paste. Mix well to combine.
Add the chopped spinach and add the washed cornmeal.
Add the water. Season with salt and pepper to taste. Stir and cover. Reduce the heat to medium-low. Cook for 30-35 minutes, Stirring occasionally to avoid sticking. Adjust seasoning if needed.
The cornmeal is cooked once the water has evaporated. Test with a fork. It should be soft from the first bite. Serve warm and enjoy.

Cooks Top Notes:

If you don't have fresh spinach. You may use frozen spinach.

In case you do not have the Jacmel and Saint-Marc seasoning blend, this dish tastes great with this Haitian Epis.

Feel free to add chopped tomatoes, and Worcestershire sauce, to further enhance the flavor.

For a twist to this recipe, you can also add parmesan cheese. Cheese is not traditionally added when making this meal.

When printing the recipe, please unselect the camera icon so that the pictures are NOT printed with the recipe (if preferred).

This post may contain affiliate links. See my full disclosure here.

***Calories are estimated per serving***