| Total Time: 25 minutes | Yield: 4 servings
Labouyi Mayi is Haitian Creole “corn porridge.” With incredibly warm spices, and creaminess from the plantains and coconut, this filling recipe is an easy, delicious, and flavorful treat for any time of day.
- 1 cup Professor Torbert’s Orange Corn Meal
- 4 cups water
- 1 cinnamon stick (or ¼ tsp powdered cinnamon)
- 1 whole star anise
- 1 can evaporated milk
- 1 cup coconut milk
- 2 plantains (or regular bananas)
- 1 tsp lime zest
- ½ tsp freshly grated ginger (or ¼ tsp powdered ginger)
- ¼ tsp nutmeg
- 2 tbsp unsalted butter
- 2 tsp vanilla extract
- 2 pinches of salt
- ¼-½ cup sugar (to taste)
Method of Preparation
- In a large saucepan, bring the 4 cups of water to a boil, along with the cinnamon stick and the star anise. If you are using powdered cinnamon you will add that later.
- Whisk in the corn meal, stirring constantly, making sure that no lumps form. Add the evaporated milk.
- In a blender, blend the coconut milk and plantains/bananas together until smooth. Add this to the mixture, along with the lime zest, ginger, nutmeg, butter, vanilla, and salt. Stir until well combined and let simmer for about 20 minutes on medium low, stirring occasionally to make sure the bottom doesn’t burn.
- After it has simmered, and it has reached your desired thickness, stir in the sugar (and ground cinnamon if necessary) to taste. Do not add the sugar too early, or it may burn at the bottom of the pan.
- Serve warm.