A Classic Haitian Comfort Dish With Bold Flavor and Cultural Soul
Mayi Moulin ak Zepina & Aransò is more than a meal—it’s a connection to heritage, history, and home. This Haitian staple blends creamy cornmeal with fresh spinach, epis (a flavorful Haitian seasoning base), and smoked herring (aransò), resulting in a dish that’s rich, comforting, and deeply satisfying.
Balanced with spicy Scotch bonnet, savory bouillon, and Chef Chosen’s Very Noicee All-Purpose Seasoning, this is the kind of food that warms the spirit and fills the kitchen with joy.
Ingredients
For the Mayi Moulin (Cornmeal Base):
- Cornmeal (fine to medium grind)
- 1 tablespoon butter
- Chicken bouillon, to taste
- Very Noicee Seasoning (or all-purpose seasoning of choice)
- Water, for boiling
- Epis (see ingredients below)
For the Aransò (Smoked Herring):
- Smoked herring fillets (aransò)
- Diced tomatoes
- Scotch bonnet pepper, to taste
- Chicken bouillon, to taste
- Very Noicee Seasoning, to taste
Note: Soak smoked herring in water before cooking to remove excess salt.
For the Epis Seasoning Base:
- 1 onion
- ½ bell pepper
- 2 scallions
- 2–3 garlic cloves
- 1–2 sprigs thyme
- Handful fresh parsley
- 1 tablespoon vinegar
- ¼ cup mixed bell pepper/onion blend
- 1 teaspoon dried basil
- 1 tablespoon olive oil
- ¼ teaspoon fresh ginger, grated
- 1 teaspoon lime juice
- Chicken bouillon or Very Noicee All-Purpose Seasoning
Blend all ingredients to form a smooth epis paste.
Step-by-Step Instructions
Step 1: Prep the Aransò
- Soak smoked herring in warm water for 10–15 minutes to remove excess salt. Drain and set aside.
- In a pan, sauté the diced tomatoes and Scotch bonnet until soft.
- Add the herring, then season with bouillon and Very Noicee Seasoning.
- Cook for 5–7 minutes until well combined and flavorful.
Step 2: Make the Epis
- In a blender or food processor, combine all epis ingredients.
- Blend until smooth. Adjust seasoning to taste. Set aside.
Step 3: Cook the Mayi Moulin
- In a saucepan, bring water to a simmer with butter, epis, bouillon, and Very Noicee Seasoning.
- Gradually whisk in cornmeal, stirring constantly to avoid lumps.
- Cook over low heat, stirring occasionally, until thickened and tender (about 20–30 minutes).
- Add fresh spinach and stir until wilted and fully incorporated.
- Adjust salt and seasoning as needed.
Step 4: Serve It Up
- Spoon the mayi moulin into a bowl or plate.
- Top generously with aransò (smoked herring mixture).
- Serve hot and enjoy with pickled vegetables, avocado, or fried plantains if desired.
Pro Tips and Serving Suggestions
- The longer the epis sits, the deeper the flavor—make a batch in advance to use throughout the week.
- For milder heat, use less Scotch bonnet or remove the seeds.
- Mayi moulin can also be enjoyed solo or with sautéed shrimp, eggs, or legumes.
- This is a great dish to meal prep—reheat with a splash of water or broth to revive texture.
About the Creator
This Haitian staple is brought to you by Chef Chosen (David Jean-Louis), a culinary creative known for bridging tradition with bold new flavor. Through his platform @chefchosen, he shares Afro-Caribbean recipes rooted in culture, community, and undeniable taste.
Follow @chefchosen on Instagram
Chef Chosen | @chefchosen