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Mais Kolé (mayi kolé): recipe illustration
Pasta & rice

Mais Kolé (mayi kolé)

Cornmeal cooked with red beans and coconut milk, creamy and slightly sweet. A Haitian family dish served at breakfast or dinner, accompanied by fish, tomato sauce or pea sauce.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Blend the red beans with a little water to obtain a smooth purée.
  2. Sauté the sliced onion and chopped garlic in the oil for 3 minutes, until translucent.
  3. Add the bean purée, coconut milk, water, salt, sugar, thyme and ground clove, then bring to a boil.
  4. Pour in the cornmeal in a steady stream, whisking constantly to avoid lumps.
  5. Lower the heat, add the whole pepper if using, and simmer for 20 minutes, stirring often.
  6. When the mixture pulls away from the sides and becomes thick, remove the pepper, adjust the seasoning and serve hot.

Variations and tips

Sweet version. Replace the salt with a pinch of salt, double the sugar, and add a touch of cinnamon at the end of cooking for a gentler breakfast.

With what you can find here. If you don't have fine cornmeal, use fine polenta, watching the cooking since it thickens a little faster.

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Original Ecomely recipe.