Riz Djon-djon is a specialty of the Northern part of Haiti, although you also find them in the South of Haiti (I would appreciate if someone could tell us more about the History of Djon Djon).
The djon-djons used in this recipe are tiny black mushrooms with an inedible stem.
The riz djon-djon is a side dish typically served with griots, fish or other meats during the main course of a meal.
The following is my own recipe.
Ingredients
two cups of long grain rice (parboiled, I NEVER USE WHITE RICE)
one cup of Haitian black mushrooms or Djon Djon (dried & cleaned)
two finely chopped cloves of garlic
one hot pepper
four tablespoons of butter
four tablespoons of olive oil
One chopped onion
One green pepper chopped
One red pepper chopped
1 lb of shrimp/crabmeat or tri-tri
1 box of mixed sweet green pees & carrots
salt, pepper, cloves and a litle thyme
Fresh spice (parsley & garlic chopped)
Preparation
I personally boil the djon-djon with cloves, salt & pepper in the water(boil until it is very dark).
Meanwhile in a separate pan, saute the chopped onion, the green & red pepper, the peas & carrots as well as the shrimp.
Add some fresh spices.
Let it sit.
Sauté the rice and garlic in butter, then add the water used to boil the mushrooms, all the spices & the oil. When you get ready to cover the rice (all the water has evaporated), add all the sauted ingredients as well as the hot pepper.
Cook for 15-20 minutes on very low flame.
I know that many Haitians use tri-tri instead of shrimp.
I do not like tri-tri thus I use shrimp or/and crabmeat.
Et voila! Enjoy.
La Sirene
Note: Do not throw away the residue of djon-djon, instead put it in the freezer and used it a next time.
You might have to belnd it with a new mixture.
If you have specific questions, please do not hesitate to ask them.
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