DIRI DJON DJON (HAITIAN BLACK RICE)

Diri Djon Djon (Haitian Black Rice)

I tried this once in Miami and HAD to figure out how to make it!!

Yield: 4 - 6 servings

PREP IT!    

  • 27 ounces (2 cans) Coconut milk

  • 1 cup Djon djon mushrooms, dried

  • 1 cube Djon Djon Maggi

  • 5 tablespoons Butter, salted

  • 2 teaspoons Taste Tutor Seasoning 101

  • ¼ teaspoon Taste Tutor Sazon Seasoning

  • 2¾ whole Cloves

  • 1½ tablespoon Thyme, dried

  • 1 teaspoon Chicken bouillon powder

  • 1 teaspoon Red pepper flakes

  • 1 large Bay leaf

  • 1 small Yellow onion, diced

  • 2 cloves Garlic, minced

  • ¼ small Green bell pepper, diced

  • 1 large Scotch bonnet, minced

  • 2½ tablespoon Epis

  • ⅔ cup Pigeon peas or Green peas, cooked

  • 2 cups Rice, parboiled or Jasmine rice, washed

  • ½ pound Shrimp, cleaned, seasoned (optional)

  • 1 stalk Green onion, sliced

MAKE IT!

  1. In a saucepan, cover dried djon djon mushrooms with coconut milk. Bring to a boil, simmer 10–15 minutes, blend in a blender to extract the most flavor, then strain and reserve the dark broth. Discard mushrooms or save for later use. Dissolve the Djon Djon Maggi cube into the broth.

  2. Heat butter in a heavy pot. Toast Taste Tutor Seasoning 101, Taste Tutor Sazon Seasoning, cloves, thyme, chicken bouillon powder, red pepper flakes, and bay leaf until just fragrant.

  3. Add diced onion, garlic, bell pepper, and scotch bonnet. Sauté until onions are translucent, about 5 minutes. Stir in Epis and cook another 2 minutes.

  4. Add pigeon peas and washed rice. Stir well.

  5. Pour in reserved mushroom broth (about 3¼ cups) liquid total. Bring to a boil, reduce to low, cover, and cook until rice is tender and liquid absorbed, about 40 minutes to 1 hour, or until rice is fully cooked and liquid is absorbed.

  6. While rice cooks, quickly sauté shrimp, if using, in a separate skillet until just pink. Once rice is cooked, fold shrimp gently into rice or serve on top.

  7. Fluff rice with a fork. Garnish with green onion. Serve hot with pikliz, fried plantains, or grilled meats.

Tip: Let the rice steam until it cooks fully. Be patient.

Reheat leftovers: in the oven or in the microwave.

CaribbeanAdunni Ogunlanohrecipe, onion, garlic, seasoning, rice, haiti, haitian, haitian epis, haitian cuisine, haitian food, haitian black rice, djon, djon djon, diri djon djonComment