Mais Moulin

  • 1 cup oil
  • 3 slender leek tops
  • 1 coconut, meat extracted and finely shredded
  • 3 cups polenta style cornmeal
  • 3T rock salt

Heat oil in a large pot. When hot, add leek tops and fry until golden. Add one cup of water to deglaze. Make coconut water by adding 2 cups of water to the shredded coconut, massaging the meat to extract as much milk as possible. Strain into the pot through a fine mesh screen, squeezing the meat to extract as much liquid as possible. Repeat this process three more times. Cover the pot and bring to a boil.

Wash polenta with fresh water by swirling it around in fresh water. Drain, reserving one cup of starch water. Add both the polenta, reserved starch water and rock salt to the boiling coconut water, stirring so that the polenta does not get lumpy. Cover, and simmer for about 40 minutes, stirring occasionally. The Mais Moulin is ready when it is tender with a porridge like consistency.

Serve with Poisson Gwo-Sel, Yam and Banana

This recipe was performed by Rose Marie Paul at the 3rd Ghetto Biennale in Port-Au-Prince, Haiti

A blind neighbor waits with anticipation for the Mais Moulin with Poisson Gwo Sel to be ready

Published by

Lee Lee

Lee Lee is a visual artist who integrates a collaborative, social practice oriented approach in her practice. Her paintings may be viewed at www.Lee-Lee.com & collaborations at www.virtualvoices.org

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