Duri djondjon (haitian black rice)

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Ah! The famous Haitian black rice. Pure bliss! No matter where you come from, you will love it. International guarantee!
That rice is not like the usual wild rice (Indian rice) you know about. See, it’s not naturally/originally black.
It’s prepared with the famous edible Haitian mushroom called ” djondjon” .
I wish I knew the scientific name for it.
Rest assured, it can be found in some Haitian stores/boutiques in the streets of NY. I’m not sure if it can be found in any other place but I’ll still post the recipe.

The djondjon black rice is usually cooked with some green peas or lima beans. It’s also served with shrimp (most of the time incorporated in the rice).

Ingredients:

  • 2 cups of rice
  • 1 cup of green peas or lima beans
  • 2 cups of djondjon mushrooms
  • salt (to will)
  • 4 to 5 whole cloves
  • 3 to 4 garlic clove
  • 3 cups of water
  • 2 tbsps of oil
  • 2tbsps of butter
  • thyme (at will)
  • parsley (at will)

Directions

  1. Cover mushrooms with water and Boil them for ten minutes
  2. Pour contents in a  blender or food processor and blend the mushrooms with the water contents. Set aside.
  3. Sautee the beans/peas with garlic for a few minutes in a deep pot.
  4. Place strainer over  the pot and let the water contents drain into your sauteed mixture.
  5. Add parsley, thyme, whole cloves. Wait until everything boils
  6. Add rice. Once the water seems to dry  out,  cover the pot and lower the fire.
  7. If your rice seems to not have been fully cooked, you can still pour water into the strainer (the strainer still holding the mushroom remains) as it falls into the rice.
  8. Add butter and mix with a spoon.

P.S. if you’re using lima beans, it’s good to boil them for 30mns.

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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.

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