Mayi Mulen Research Paper

I'm from a Haitian background and while there are many foods indigenous to Haiti that I eat daily the dish I remember most from my childhood is Mayi Moulen. The recipe for Mayi Moulen has been passed down from family member to family member, and now I am learning how to make it.
Mayi Moulen is a simple dish to make, and that's part of the reason I love it. If I had to equate Mayi Moulen to an American dish, I would say it's like porridge. Mayi Moulen is made of cornmeal with a mixture of different ingredients. There are different ways to make Mayi Moulen depending on your preference. Despite the variety of ways to cook Mayi Moulen it will always include garlic, cornmeal, and salt. To make Mayi Moulen, you bring a pot of water to a boil
My grandmother cooked Mayi Moulen when she didn't want to put together a big meal, and I continue the tradition. Haitian food sometimes takes days of preparation, and hours to cook so something quick to eat is always welcome. Mayi Moulen is not an everyday dish that's why even though it's simple it's also a treat.
The recipe for Mayi Moulen has not changed much from the time of its conception. It isn't much you can do to add pizzazz to Mayi Moulen, which is why I believe the recipe has not been updated throughout the years. Unlike my ancestors, I don't eat Mayi Moulen because a lack of funds or crops I eat it because I enjoy the taste. You won't find Mayi Moulen on a restaurant menu unless the restaurant specializes in Caribbean dishes, which may explain why Mayi Moulen has not gone mainstream.
Literature written in the past may not hold the same weight or importance now. For example, literary works considered controversial are now mundane. This change in the importance of literary works is like how a recipe essential to the survival of a country can become a casual meal over time. When people and countries evolve, recipes and literature are forced to evolve and as