{"id":5479,"date":"2018-07-25T08:02:01","date_gmt":"2018-07-25T08:02:01","guid":{"rendered":"https:\/\/tchakayiti.com\/home\/?p=5479"},"modified":"2022-10-14T21:01:57","modified_gmt":"2022-10-15T01:01:57","slug":"haitian-mayi-moulen-polenta-bites-2","status":"publish","type":"post","link":"https:\/\/tchakayiti.com\/home\/fr\/haitian-mayi-moulen-polenta-bites-2\/","title":{"rendered":"Encore des bouch\u00e9es de ma\u00efs moulu&#8230;"},"content":{"rendered":"\n<p>J\u2019ai le mayi moulu froid en horreur, et ce depuis petite.<\/p>\n\n\n\n<p>Pourtant, aujourd\u2019hui, je m\u2019aventure encore une fois \u00e0 vous proposer des bouch\u00e9es de ma\u00efs froides.<\/p>\n\n\n\n<p>Je perds sans doute la t\u00eate. Apr\u00e8s tant de jours enferm\u00e9e chez moi \u2013 je vous \u00e9pargnerai les d\u00e9tails de ma ch\u00e8re Ha\u00efti en hyperactivit\u00e9 \u2013 c\u2019aurait pu \u00eatre le cas\u2026<\/p>\n\n\n\n<p>Ne vous inqui\u00e9tez cependant pas. Ma t\u00eate tient encore sur mes \u00e9paules. Je viens de v\u00e9rifier\u2026<\/p>\n\n\n\n<p>Revenons \u00e0 ces bouch\u00e9es\u2026<\/p>\n\n\n\n<p>En fait, c\u2019est le ma\u00efs de tous les jours qui se mange \u00e0 la fourchette que je n\u2019aime pas froid. Celui-l\u00e0 doit se manger alors qu\u2019il est encore chaud et mou ou collant, comme le d\u00e9criraient les cuisini\u00e8res de chez nous.<\/p>\n\n\n\n<p>D\u2019o\u00f9 me vient donc cette nouvelle obsession pour ces bouch\u00e9es froides ?<\/p>\n\n\n\n<p>Depuis mes <a href=\"http:\/\/tchakayiti.com\/home\/fr\/haitian-djondjon-polenta-bites-world-food-championships\/\">bouch\u00e9es aux \u00e9crevisses<\/a> qui m\u2019ont valu ma participation au <a href=\"https:\/\/worldfoodchampionships.com\/\" target=\"_blank\" rel=\"noreferrer noopener\">World Food Championships<\/a> en novembre dernier, je me suis d\u00e9couvert un go\u00fbt pour le ma\u00efs moulu ainsi pr\u00e9sent\u00e9.<\/p>\n\n\n\n<p>Il s\u2019agit de la m\u00eame cuisson de tous les jours. La seule diff\u00e9rence est que, mon ma\u00efs, je l\u2019ai \u00e9pic\u00e9 \u00e0 souhait, beaucoup plus que d\u2019habitude.<\/p>\n\n\n\n<p>Ces bouch\u00e9es que je me hasarde \u00e0 vous pr\u00e9senter sont du ma\u00efs moulu cuit dans une concoction de feuilles de laurier, de thym et d\u2019ail frais, de piment bouc, de sel et de poivre. Un peu comme mes bouch\u00e9es au djondjon de la derni\u00e8re fois. Sauf que cette fois, je les ai faites encore plus petites et sans fruits de mer.<\/p>\n\n\n\n<p>Sachant que notre ma\u00efs moulu froid devient plus consistant, je l\u2019ai \u00e9tal\u00e9 sur une plaque pour le laisser refroidir. Je l\u2019ai ensuite d\u00e9coup\u00e9 \u00e0 l\u2019aide d\u2019un emporte-pi\u00e8ce. Chaque rondelle de ma\u00efs est garnie tant\u00f4t d\u2019une farce de hareng tant\u00f4t d\u2019une farce de jambon. Le tout surplomb\u00e9 de fromage r\u00e2p\u00e9 et d\u2019un morceau de piment doux.<\/p>\n\n\n\n<p>J\u2019ai toujours eu un faible pour les plats bien pr\u00e9sent\u00e9s. Voyez-vous, autant j\u2019aime \u00eatre en cuisine, autant la pr\u00e9sentation des plats me fascine. Elle tourne m\u00eame \u00e0 l\u2019obsession. J\u2019accorde autant d\u2019attention au go\u00fbt qu\u2019au look de mon assiette.<\/p>\n\n\n\n<p>Et c\u2019est l\u00e0 le secret de ces bouch\u00e9es. Je pense qu\u2019elles se laissent manger \u00e0 froid en raison de leur pr\u00e9sentation.<\/p>\n\n\n\n<p>Ces bouch\u00e9es de ma\u00efs moulu m\u2019offrent la chance d\u2019apporter du nouveau aux plats typiques de chez nous. En fait, elles naissent toutes de mon d\u00e9sir de transformer les sp\u00e9cialit\u00e9s de chez nous en finger food.<\/p>\n\n\n\n<p>Nous avons pourtant des amuses-gueules d\u00e9licieux me direz-vous. Je ne saurais le nier. Prenez en exemple nos <a href=\"http:\/\/tchakayiti.com\/home\/fr\/endless-haitian-family-dinners\/\">acras<\/a> et <a href=\"http:\/\/tchakayiti.com\/home\/fr\/marinades-haiti-beignets-sales\/\">marinades<\/a> dont je partage les recettes sur ce blog.<\/p>\n\n\n\n<p>Je pense cependant que nous pouvons aussi nous aventurer \u00e0 servir les plats de tous les jours en portions individuelles. Et figurez-vous que le ma\u00efs moulu se pr\u00eate beaucoup \u00e0 ce jeu, surtout \u00e0 froid. Tentez vous-m\u00eames l\u2019aventure.<\/p>\n\n\n\n<p>Je vous en laisse la recette plus bas.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img fetchpriority=\"high\" decoding=\"async\" width=\"762\" height=\"450\" data-attachment-id=\"1853\" data-permalink=\"https:\/\/tchakayiti.com\/home\/haitian-mayi-moulen-polenta-bites\/bouchees-mayi-moulen-haiti-polenta-bites\/\" data-orig-file=\"https:\/\/i1.wp.com\/tchakayiti.com\/home\/wp-content\/uploads\/2018\/07\/bouchees-mayi-moulen-haiti-polenta-bites.jpg?fit=762%2C450&amp;ssl=1\" data-orig-size=\"762,450\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;These images belong to Tchakayiti. All Rights Reserved.&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"bouchees-mayi-moulen-haiti-polenta-bites\" data-image-description=\"\" data-medium-file=\"https:\/\/i1.wp.com\/tchakayiti.com\/home\/wp-content\/uploads\/2018\/07\/bouchees-mayi-moulen-haiti-polenta-bites.jpg?fit=300%2C177&amp;ssl=1\" data-large-file=\"https:\/\/i1.wp.com\/tchakayiti.com\/home\/wp-content\/uploads\/2018\/07\/bouchees-mayi-moulen-haiti-polenta-bites.jpg?fit=762%2C450&amp;ssl=1\" src=\"https:\/\/i1.wp.com\/tchakayiti.com\/home\/wp-content\/uploads\/2018\/07\/bouchees-mayi-moulen-haiti-polenta-bites.jpg?resize=762%2C450\" alt=\"\" class=\"wp-image-1853\" srcset=\"https:\/\/i1.wp.com\/tchakayiti.com\/home\/wp-content\/uploads\/2018\/07\/bouchees-mayi-moulen-haiti-polenta-bites.jpg?w=762&amp;ssl=1 762w, https:\/\/i1.wp.com\/tchakayiti.com\/home\/wp-content\/uploads\/2018\/07\/bouchees-mayi-moulen-haiti-polenta-bites.jpg?resize=300%2C177&amp;ssl=1 300w, https:\/\/i1.wp.com\/tchakayiti.com\/home\/wp-content\/uploads\/2018\/07\/bouchees-mayi-moulen-haiti-polenta-bites.jpg?resize=640%2C378&amp;ssl=1 640w, https:\/\/i1.wp.com\/tchakayiti.com\/home\/wp-content\/uploads\/2018\/07\/bouchees-mayi-moulen-haiti-polenta-bites.jpg?resize=254%2C150&amp;ssl=1 254w\" sizes=\"(max-width: 762px) 100vw, 762px\" data-recalc-dims=\"1\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Ingr\u00e9dients<\/h2>\n\n\n\n<p><strong>Pour le ma\u00efs<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>3 tasses d\u2019eau<\/li><li>1 tasse de semoule de ma\u00efs<\/li><li>\u00bd tsp de sel<\/li><li>\u00bc tsp de poivre noir<\/li><li>1 t\u00eate d&#8217;ail<\/li><li>1 feuille de laurier<\/li><li>1 tsp de thym s\u00e9ch\u00e9<\/li><li>1 piment bouc entier<\/li><li>1 tbsp d&#8217;huile d&#8217;olive<\/li><\/ul>\n\n\n\n<p><strong>Pour la face au hareng<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Hareng pr\u00e9par\u00e9 (<a href=\"http:\/\/tchakayiti.com\/home\/fr\/aranso-smoked-herring-hareng-saur-haiti\/\">retrouvez la recette ici<\/a>)<\/li><li>Mayonnaise (au go\u00fbt)<\/li><li>Sel et poivre (au go\u00fbt)<\/li><li>1 jus de citron vert<\/li><li>Piment bouc (au go\u00fbt)<\/li><\/ul>\n\n\n\n<p><strong>Pour la farce de jambon<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>1 boite de jambon en conserve<\/li><li>1 t\u00eate d&#8217;ail hach\u00e9e<\/li><li>1 pinc\u00e9e de sel<\/li><li>\u00bc tsp de poivre<\/li><li>Fromage r\u00e2p\u00e9 (au go\u00fbt)<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Instructions<\/h2>\n\n\n\n<p><strong>Pour le ma\u00efs<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>Pr\u00e9parer un bouillon avec l\u2019eau, l\u2019ail, le piment bouc, le sel, le poivre, la feuille de laurier, l&#8217;huile et porter \u00e0 \u00e9bullition<\/li><li>Ajouter le ma\u00efs et remuer constamment jusqu&#8217;\u00e0 ce que l&#8217;eau soit absorb\u00e9e<\/li><li>Laisser mijoter environ 15 minutes en remuant de temps en temps pour emp\u00eacher que le polenta ne colle au fond de la casserole<\/li><li>Retirer la t\u00eate d&#8217;ail, le piment bouc et la feuille de laurier<\/li><li>\u00c9taler le ma\u00efs sur une plaque tapiss\u00e9e de parchemin, laisser refroidir<\/li><li>Congeler ou laisser refroidir pendant environ 2 heures<\/li><li>\u00c0 l&#8217;aide d&#8217;un emporte-pi\u00e8ce rond, couper le ma\u00efs en bouch\u00e9es (ce qui donne environ 12 g\u00e2teaux de 2.5\u201d)<\/li><\/ol>\n\n\n\n<p><strong>Pour la farce de hareng<\/strong><\/p>\n\n\n\n<p>M\u00e9langer les ingr\u00e9dients jusqu\u2019\u00e0 obtenir une p\u00e2te.<\/p>\n\n\n\n<p><strong>Pour la farce au jambon<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\"><li>Ecraser le jambon. Ajoutez les ingr\u00e9dients<\/li><li>M\u00e9langer.<\/li><\/ol>\n\n\n\n<p><strong>Pour Servir<\/strong><\/p>\n\n\n\n<p>Garnir chaque bouch\u00e9e de ma\u00efs avec la farce de hareng ou la farce de jambon. D\u00e9corer de fromage et de morceau de piment doux (poivron)<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>J\u2019ai le mayi moulu froid en horreur, et ce depuis petite. Pourtant, aujourd\u2019hui, je m\u2019aventure encore une fois \u00e0 vous proposer des bouch\u00e9es de ma\u00efs froides. Je perds sans doute la t\u00eate. Apr\u00e8s tant de jours enferm\u00e9e chez moi \u2013 je vous \u00e9pargnerai les d\u00e9tails de ma ch\u00e8re Ha\u00efti en hyperactivit\u00e9 \u2013 c\u2019aurait pu \u00eatre le cas\u2026 Ne vous inqui\u00e9tez cependant pas. Ma t\u00eate tient encore sur mes \u00e9paules. Je viens de v\u00e9rifier\u2026 Revenons \u00e0 ces bouch\u00e9es\u2026 En fait, c\u2019est le ma\u00efs de tous les jours qui se mange \u00e0 la fourchette que je n\u2019aime pas froid. Celui-l\u00e0 doit se manger alors qu\u2019il est encore chaud et mou ou collant, comme le d\u00e9criraient les cuisini\u00e8res de chez nous. D\u2019o\u00f9 me vient donc cette nouvelle obsession pour ces bouch\u00e9es froides ? Depuis mes bouch\u00e9es aux \u00e9crevisses qui m\u2019ont valu ma participation au World Food Championships en novembre dernier, je me suis d\u00e9couvert un go\u00fbt pour le ma\u00efs moulu ainsi pr\u00e9sent\u00e9. Il s\u2019agit de la m\u00eame cuisson de tous les jours. La seule diff\u00e9rence est que, mon ma\u00efs, je l\u2019ai \u00e9pic\u00e9 \u00e0 souhait, beaucoup plus que d\u2019habitude. Ces bouch\u00e9es que je me hasarde \u00e0 vous pr\u00e9senter sont du ma\u00efs moulu cuit dans une concoction de feuilles de laurier, de thym et d\u2019ail frais, de piment bouc, de sel et de poivre. Un peu comme mes bouch\u00e9es au djondjon de la derni\u00e8re fois. Sauf que cette fois, je les ai faites encore plus petites et sans fruits de mer. Sachant que notre ma\u00efs moulu froid devient plus consistant, je l\u2019ai \u00e9tal\u00e9 sur une plaque pour le laisser refroidir. Je l\u2019ai ensuite d\u00e9coup\u00e9 \u00e0 l\u2019aide d\u2019un emporte-pi\u00e8ce. Chaque rondelle de ma\u00efs est garnie tant\u00f4t d\u2019une farce de hareng tant\u00f4t d\u2019une farce de jambon. Le tout surplomb\u00e9 de fromage r\u00e2p\u00e9 et d\u2019un morceau de piment doux. J\u2019ai toujours eu un faible pour les plats bien pr\u00e9sent\u00e9s. Voyez-vous, autant j\u2019aime \u00eatre en cuisine, autant la pr\u00e9sentation des plats me fascine. Elle tourne m\u00eame \u00e0 l\u2019obsession. J\u2019accorde autant d\u2019attention au go\u00fbt qu\u2019au look de mon assiette. Et c\u2019est l\u00e0 le secret de ces bouch\u00e9es. Je pense qu\u2019elles se laissent manger \u00e0 froid en raison de leur pr\u00e9sentation. Ces bouch\u00e9es de ma\u00efs moulu m\u2019offrent la chance d\u2019apporter du nouveau aux plats typiques de chez nous. En fait, elles naissent toutes de mon d\u00e9sir de transformer les sp\u00e9cialit\u00e9s de chez nous en finger food. Nous avons pourtant des amuses-gueules d\u00e9licieux me direz-vous. Je ne saurais le nier. Prenez en exemple nos acras et marinades dont je partage les recettes sur ce blog. Je pense cependant que nous pouvons aussi nous aventurer \u00e0 servir les plats de tous les jours en portions individuelles. Et figurez-vous que le ma\u00efs moulu se pr\u00eate beaucoup \u00e0 ce jeu, surtout \u00e0 froid. Tentez vous-m\u00eames l\u2019aventure. Je vous en laisse la recette plus bas. Ingr\u00e9dients Pour le ma\u00efs 3 tasses d\u2019eau 1 tasse de semoule de ma\u00efs \u00bd tsp de sel \u00bc tsp de poivre noir 1 t\u00eate d&#8217;ail 1 feuille de laurier 1 tsp de thym s\u00e9ch\u00e9 1 piment bouc entier 1 tbsp d&#8217;huile d&#8217;olive Pour la face au hareng Hareng pr\u00e9par\u00e9 (retrouvez la recette ici) Mayonnaise (au go\u00fbt) Sel et poivre (au go\u00fbt) 1 jus de citron vert Piment bouc (au go\u00fbt) Pour la farce de jambon 1 boite de jambon en conserve 1 t\u00eate d&#8217;ail hach\u00e9e 1 pinc\u00e9e de sel \u00bc tsp de poivre Fromage r\u00e2p\u00e9 (au go\u00fbt) Instructions Pour le ma\u00efs Pr\u00e9parer un bouillon avec l\u2019eau, l\u2019ail, le piment bouc, le sel, le poivre, la feuille de laurier, l&#8217;huile et porter \u00e0 \u00e9bullition Ajouter le ma\u00efs et remuer constamment jusqu&#8217;\u00e0 ce que l&#8217;eau soit absorb\u00e9e Laisser mijoter environ 15 minutes en remuant de temps en temps pour emp\u00eacher que le polenta ne colle au fond de la casserole Retirer la t\u00eate d&#8217;ail, le piment bouc et la feuille de laurier \u00c9taler le ma\u00efs sur une plaque tapiss\u00e9e de parchemin, laisser refroidir Congeler ou laisser refroidir pendant environ 2 heures \u00c0 l&#8217;aide d&#8217;un emporte-pi\u00e8ce rond, couper le ma\u00efs en bouch\u00e9es (ce qui donne environ 12 g\u00e2teaux de 2.5\u201d) Pour la farce de hareng M\u00e9langer les ingr\u00e9dients jusqu\u2019\u00e0 obtenir une p\u00e2te. Pour la farce au jambon Ecraser le jambon. Ajoutez les ingr\u00e9dients M\u00e9langer. Pour Servir Garnir chaque bouch\u00e9e de ma\u00efs avec la farce de hareng ou la farce de jambon. D\u00e9corer de fromage et de morceau de piment doux (poivron)<\/p>\n","protected":false},"author":1,"featured_media":1854,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","spay_email":"","footnotes":"","jetpack_publicize_message":""},"categories":[1401,1423],"tags":[],"class_list":["post-5479","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-amuse-gueule","category-recettes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.2 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Haitian mayi moulen bites, a new way to eat local polenta<\/title>\n<meta name=\"description\" content=\"Does our Haitian mayi moulen have to always be served the same way? 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