Recipe | Sòs Pwa Nwa, Mayi Moulen & Pikliz

Sòs Pwa Nwa is a Haitian bean stew, often served with Mayi Moulen–a creamy polenta-style porridge flavored with garlic–and Pikliz, a spicy pickled vegetable relish. Pulled from our new culturally inclusive recipe directory, this meal boasts authentic Caribbean flavors alongside a robust nutritional punch: the black beans provide vital protein and fiber, while the vitamin-packed, quick-pickled veg lends a zesty crunch. Traditionally, Mayi Moulen is made from scratch using cornmeal, and Pikliz would be left to pickle for 2–3 days. Here we’re serving quick versions of both for a weeknight-friendly feast. Let us know if you try this at home + tag us @sylviacenter.

Serves: 8
Prep Time: 45 mins
Notes: gluten-free, requires blending

Quick Pikliz

¼ large green cabbage, thinly shredded (final yield approx 2 ½ C)
1 medium carrot, cut into julienne
1 large shallot, peeled and thinly sliced
1 jalapeño, deseeded and thinly sliced
3 sprigs thyme, leaves picked
1 tsp kosher salt
3 C white vinegar
1 lime, juiced (final yield approx. 3 Tbsp)

Quick Mayi Moulen

1 x 18-oz tube polenta, sliced and cut into ½-inch cubes
¾ C vegetable broth
½ C milk
2 Tbsp butter
¼ C Parmesan, grated

Sòs Pwa Nwa

3 x 15-oz cans black beans (drain 2 cans, leave 1 can undrained)
6 scallions, thinly sliced
4 cloves garlic, peeled and finely chopped
5 sprigs parsley, leaves picked and stems discarded
4 sprigs thyme, leaves picked and stems discarded
1 C unsweetened coconut milk
2 tsp kosher salt, plus more to taste
6 cloves, whole
2 jalapeños, whole 

To Serve

2 avocados
1 lime, cut into wedges
2–3 sprigs parsley, leaves picked and roughly chopped

Recipe Method

1. Start by making the Pikliz. In a bowl, mix together the cabbage, carrot, shallot, jalapeños, thyme and salt. Pour the vinegar and lime juice over the vegetables and massage. Refrigerate while you prepare the rest of the dish.
2. Now make the Sòs Pwa Nwa. Place the undrained can of beans into a blender/food processor with its liquid and blend until smooth. In a pot over a medium heat, add the olive oil, scallions, garlic and the unblended beans. Sauté for 2–3 mins, stirring often. Add the blended beans to the pan and stir. Fill the empty can with water and add to the pot, and simmer for 5 mins.
3. While the beans are simmering, press the cloves into the jalapeños (this will make them easier to remove later on) and add the jalapeños to the beans, along with half the parsley and thyme, the coconut milk and 3 tsp salt. Cook, stirring occasionally, on medium heat for 15 mins, until the sauce thickens. If the sauce gets too thick, thin it out with water. If the sauce is too thin, simmer for an additional 10 mins. Taste and re-season. Remove the jalapeños and discard.
4. Prepare the Mayi Moulen while the beans simmer. Add the polenta to a saucepan over medium-low heat, and add the broth and cover. Once bubbling, remove the lid and mash the polenta using a potato masher until smooth. Add the milk, butter and Parmesan and stir. Taste and re-season.
5. Just before serving, peel and slice the avocados. Pile some Mayi Moulen into a bowl. Ladle the Sòs Pwa Nwa over the top. Top with avocado, a sprinkle of chopped parsley and a side of Pikliz.