Like Griot, du riz a djondjon is one of those dishes that is synonymous with Haitian cuisine. It is the one of those dishes that most foreigners know by names (well..they call it black rice) and it’s even more delicious than the rumors say it is.
Items you need
- 3 cups of parboiled basmati rice
- 2 Cups of Lima beans
- 2 maggi djondjon cubes
- 1 regular maggi (chicken cube)
- 4 Garlic cloves
- 1/2 lb of Shrimp
- Tritri (sundried Crayfish/shrimp)
- 1 tsp of Adobo
- 5 1/2 cups of water
- 1/2 lime
- 2 TBS of Epise
- 1 Scotch bonnet pepper
In order to use the djondjon successfully you must get the mushrooms to release the dye. A good way to do that quickly is boil the djondjon for about 1 hour.
- Boil djondjon for about an hour. Make sure that the amount of liquid in the amount equals (or is more) than the amount that you will need for the rice. When the water starts to evaporate just add more. The final amount should be what you need or more. The longer you boil the djondjon the darker the liquid will become.
2. While the djondjon is boiling squeeze the half of the lime onto the shrimp. Make sure to mix it well. Then mix in the epise. Allow to sit for an hour
3. In large pot add 1/4 cup of olive oil, heat on medium.
4. Using your mortal and pestle mash up the garlic, then add the paste to the heated oil. Allow it to cook until it’s slightly brown.
*you can skip the adobo if you are a low sodium diet or use half of the “regular” maggi*
9. Using a strainer, strain out the mushrooms and discard. You will only have the liquid left.
*While the liquid is heating up wash the rice twice or until the water runs clear. Remove the water from the rice and set aside.
11. As the water begins to boil, taste the broth. It should be flavorful, you should definitely be able to sense the slight taste of the djodjon.
12. Add the rice to the liquid, and cook on high until all the water is absorbed. You should no longer hear any boiling liquid. This is how you determine when all the water has been absorbed.