Mayi Moulen Kole Ak Pwa Ak Kokoye

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Isabelle Fassinou

Mayi Moulen Kole Ak Pwa Ak Kokoye

Post by Isabelle Fassinou » Thu Sep 27, 2007 10:05 am

Polenta, Beans and Coconut
Mayi Moulen Kole Ak Pwa Ak Kokoye -
Polenta aux Haricots Rouges et a la Noix de Coco

by Mirta Yurnet-Thomas

There are two ways to make this dish: a quick and easy way and a tastier, more natural, but more time-consuming way. Dominique Thomas, who loves to cook typical African dishes, makes this dish from time to time.

Servings: 4 to 6

Easy Way:

1 tablespoon oil
¼ cup ground spices
2 (15½-ounce) cans red kidney beans
2 teaspoons seasoned salt
1(13½-ounce) can coconut milk
4 cloves
1 cup coarse cornmeal
2 teaspoons salt, or to taste

Heat oil. Add ground spices and sauté for 5 minutes on medium heat. Fry the beans and add seasoned salt for 5 minutes. Add coconut milk and cloves and let boil for 5 minutes. Add 3 cups of water and bring to a boil. Add cornmeal and salt. Lower heat and cover. Let cook for 25 minutes, stirring every 5 minutes.

Tastier Way:

1 cup dried red kidney beans
1 coconut
2 tablespoons oil
1 small onion, minced
3 garlic cloves, crushed and minced
¼ green bell pepper, minced
2 parsley sprigs, destemmed and minced
2 teaspoons salt
¼ teaspoon black pepper
4 cloves
1 cup coarse cornmeal
Boil kidney beans in 6 cups water, uncovered, on medium heat for 1½ hours or until beans are fork tender. Strain beans and keep liquid.

Crack the coconut open. Dislodge coconut from the shell and grate it. Boil grated coconut in 4 cups water, uncovered, on medium-low heat for ½ hour. Strain coconut and set water aside.

In a saucepan, heat oil. Fry the cooked beans with the onion, garlic, green pepper, and parsley for 5 minutes. Add coconut water and bean water (total 4 cups), salt, black pepper and cloves. Bring to a boil and add cornmeal. Cover and cook for 40 minutes, stirring every 5 minutes. You want liquid to evaporate but you do not want cornmeal to stick to the pot

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