Ethiopian-style Mayi Moulen

Ingredients

In the Ethiopian-style Mayi Moulen, we incorporate Ethiopian spices and herbs to give the dish a distinct flavor. The original Mauritian Mayi Moulen typically uses local spices and ingredients, while this adaptation introduces flavors like berbere spice blend, fenugreek, and ginger, which are commonly found in Ethiopian cuisine. We alse have the original recipe for Mayi moulen, so you can check it out.

• 1 cup (185g) cornmeal 1 cup (185g) cornmeal
• 4 cups (950ml) water 4 cups (950ml) water
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon berbere spice blend 1 tablespoon berbere spice blend
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground fenugreek 1 teaspoon ground fenugreek
• 1 teaspoon grated fresh ginger 1 teaspoon grated fresh ginger
• Salt to taste Salt to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 45g, 5g
• Protein: 6g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   In a large saucepan, bring the water to a boil.
2. 2.
   Slowly whisk in the cornmeal, stirring continuously to avoid lumps.
3. 3.
   Reduce the heat to low and simmer for 15-20 minutes, stirring occasionally, until the porridge thickens.
4. 4.
   In a separate pan, heat the vegetable oil over medium heat.
5. 5.
   Add the chopped onion and minced garlic, and sauté until golden brown.
6. 6.
   Stir in the berbere spice blend, cumin, coriander, fenugreek, and grated ginger. Cook for an additional 2 minutes to release the flavors.
7. 7.
   Add the spiced onion mixture to the cornmeal porridge and stir well to combine.
8. 8.
   Season with salt to taste and simmer for another 5 minutes to allow the flavors to meld together.
9. 9.
   Serve the Ethiopian-style Mayi Moulen hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Cornmeal — Make sure to whisk the cornmeal into the boiling water slowly to avoid lumps.
• Berbere spice blend — Adjust the amount according to your spice preference. Add more for a spicier flavor or reduce for a milder taste.

Tips & Tricks

• For a creamier texture, you can add a splash of coconut milk or plant-based milk to the porridge.
• Serve the Ethiopian-style Mayi Moulen with injera, a traditional Ethiopian flatbread, for an authentic experience.
• If you can't find berbere spice blend, you can make your own by combining chili powder, paprika, ginger, garlic powder, and other Ethiopian spices.

Serving advice

Serve the Ethiopian-style Mayi Moulen as a main dish for breakfast or lunch. It can also be enjoyed as a comforting dinner option.

Presentation advice

Garnish the dish with a sprinkle of fresh cilantro to add a pop of color. Serve it in a deep bowl to showcase the creamy texture of the porridge.