I was going through the pages of my book looking for the next recipe I would tackle. I was aiming for something I’ve never heard of before, something I’ve never tasted.
” Moussa” was the winner. Besides the name, the ingredients of pigeon pea and manioc were quite intriguing.

What in the hell is this?” . I thought to myself
Unfortunately, Google was of no help in finding the origin of the name or dish. And to top it all off, the book didn’t even have an image to at least have an idea of what the food looked like. I guess that’s part of the adventure. You have to take risks and see what comes from it.
Well, it was……. I don’t know .
I think I have a slight idea of why they chose the name ” moussa”  for the dish.  Moussa is very close to the french word ” mousse” which defines any light and airy substance.
Well the outcome was more sticky than airy to me but it was quite thick. I didn’t find this experience pleasant at all . However, I did find it quite interesting. It tasted so good and the mixture of spices gave it that extra quick that made me want to have another serving.

Oh! But the texture was unpleasant. It was just too mucous-like!
Hey! Not everything is perfect but I chose to still post this dish because it was something new and different!.

I recommend to put a little bit less of cassava flour amount in the recipe. So let’s reduce it to 1/2 cup instead of 1 full cup.


  • 1 cups of cassava (manioc) flour [ I recommend 1/2 cup]
  • 1 cups of  fresh pigeon pea
  • 1 garlic
  • 1/2 green bell pepper
  • parsley, thyme and 2 nail of cloves
  • 1 cubes of maggi
  • 1 hot caribbean pepper
  • 2 tbsps of oil
  • 1 tsp of salt
  • 1 leek
  • 1 tbsp of margarine
  • 2 cups of water


  1. Boil your pigeon peas in  water. (This should take 1 hour to 1 1/2 hour)
  2. Grind garlic, parsley, thyme, cloves, maggi, salt and leek with a mortar and pestle.
  3. Cut green bell peppers into dices.
  4. Heat oil in a big pot ( 3 to 5 mns).
  5. Add the spices, green bell peppers and pigeon peas. Fry for about 5 mns.
  6. Add water and let boil.
  7. Slowly add the cassava flour. Make sure you stir regularly as you do so. Beat the substance for about 15 mns. Add some carribbean hot pepper to taste.

Moussa is served with indigenous chicken with ” timalice” sauce

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Published by Nathalie JB

Bonjou! My name is Nathalie Jean-Baptiste. Yes! I know, my last name doesn’t get any more Haitian than that! Who am I really? I consider myself a renaissance woman. I looooooove learning new skills in any field possible: Culinary, baking, painting, crafting, designing, writing, knitting, sewing. You name it! I often joke while saying “ I’m a tout bagay”. Which literally translates to “I’m everything”. Most say I'd make a great surgeon due to the agility in my hands. Sure, I can manage any tasks requiring detail and precision. It drives my audacity to venture in the kitchen with absolutely no experience. What better motivation than to share my culinary journey with you? To help you get better at things you probably thought you couldn't do. At least, that was my drive! I guess by now, you’ve already figured out that I'm the cook and photographer behind “Pilon lakay”. This blog started 8 years ago as I realized that I knew absolutely nothing about Haitian cuisine. Back home, I was never taught how to cook nor was I ever interested in being in the kitchen unless it involved baking. Instead, I loved preparing cakes and cookies. (Shhhh! I still do). After a couple of years in the US, like most of us immigrants, I missed food from home. The good stuff, you know! So I decided to take matters into my own hands and make of this a personal exploration of Haitian food. Boy what a journey it has been! While cooking up a storm in the kitchen, I wanted to encourage others like me to actually learn and explore Haiti’s gastronomy. I made sure my instructions were personal and beginner friendly. My recipe directions contain a lot more details than any other regular recipes. With a personal touch, it's a depiction of my thought process when I do these many tasks. I'm sure you can cook anything on here! If I can do it, you can too! Come experience Haiti through your taste buds! Meet you in the kitchen! Love, N.

4 thoughts on “MOUSSA

  1. I’m curious to know what book you have. I’ve only seen a hand full of Haitian cookbooks and only own two myself.

    1. The book I have is called “manje lakay “. No particular author though :-/
      But there are a variety of Haitian cookbooks out there. You’ll be surprised !

  2. Thanks for posting this. I’ve been searching for a long time for it.
    Moussa or Mousa in Creole, is a spicy North Haitian dish of West African origin. So no relation with any French word whatsoever. If we Haitian didn’t suffer from inferiority complex, that delicacy along with other ancestral african dishes would have been more widely spread through out Haitian culture. You did a nice job cooking it. Although I don’t recall it having that much peas in it. But I may have forgotten. Best.

    1. I love that I’m still learning about what I thought I’ve learned about already.
      Thanks for sharing your information!
      I’m pretty sure that not a lot of us Haitians know about the origin of our food.
      Also, I enjoyed cooking something totally different from the typical rice and beans.

      Thank you for the positive feedback.

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