Mayi Moulin ak Zepina & Aransò: Haitian Cornmeal With Spinach and Smoked Herring

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