Tuesday, July 18, 2006

HAITIAN DJON DJON RICE

"Djon Djon Rice" or "Diri Ak Djon Djon" is a side dish speciality from the northern part of Haiti in the Carribean. It is Haiti's favorite rice...

This rice gets it's distinctive colour and aroma from the Djon Djon mushrooms which are used to perfume this exquisite dish. Those tiny black mushrooms have an inedible stem and are considered a delicacy in Haiti (therefore they are not used on an everyday basis).

This recipe was adapted from Könemann's Culinaria series cookbook "The Caribbean: A Culinary Discovery".


Ingredients:

4 Tbs Dry boletus or 125g Haitian Djon Djon mushrooms
250g Long grain rice (US rice)
250ml Water from the mushrooms (+ more if needed)
2 Cloves garlic, finely chopped
2 Tbs Butter
1 Tsp Dry thyme
Salt, to taste
Pepper, to taste

Method:
1. Soak the boletus until soft and rehydrated.
2. Drain the mushrooms and KEEP the water. Chop them coarsely.
3. Heat a pan and add the butter.
4. Once the butter in melted, add the rice, garlic, thyme, salt and pepper.
5. Keep stirring for 1 minute, then pour in the 250ml mushroom water.
6. Cook over medium heat like you would do with risotto, stirring constantly, about 20 minutes.
7. Serve once the water has disappeared and the rice is cooked through.

Remarks:
You can use the mushrooms of your choice as long as they have quite a strong smokey flavor. I used Boletus mushrooms...
If you need more water, then add little quantities at a time. The rice has to be fluffy and tender. In fact, it is like making risotto. Don't add too much water otherwise your rice will not be right (soggy). It has to absorb all the water.

-Djon Djon mushrooms-
Serving suggestions:
This rice is delicious when accompanied by meat, fish, barbeques or Jerk Chicken (see recipe very soon). You can also eat it as a main dish with a salad.

(Haiti - Pic by Michel Trottier www.trekearth.com)
(Djon Djon - Pic by http://home.att.net/~gyetter/djon1.htm)

12 comments:

  1. COLETTE: Merci!

    FABIENNE: Thank you! It is very fine...

    ReplyDelete
  2. bon ben voilà il va falloir trouvé des champignons djon-djon !!!
    Pas facile !

    ReplyDelete
  3. Sounds like a great dish. Not sure I'd want to be in Haiti right now - way too hot...how about Iceland?

    Thanks for sharing the recipe. I wonder if I can find the mushrooms here in Toronto somewhere.

    ReplyDelete
  4. Sounds like a great dish. Not sure I'd want to be in Haiti right now - way too hot...how about Iceland?

    Thanks for sharing the recipe. I wonder if I can find the mushrooms here in Toronto somewhere.

    ReplyDelete
  5. THALIE: Oui, et je crois pas que ça soit facile ;-)!

    RUTH: Thanks for the nice comment! Yes, Haiti would be to hot now, but Iceland would just be perfect! If you find them in Toronto, please keep me informed...

    ReplyDelete
  6. I'am glad to see that someone love it as much as I do.
    see my web site at www.kreyolkitchen.com
    Haitian catering services

    ReplyDelete
  7. We have imported Djon Djon for sale
    at
    www.kreyolkitchen.com
    under merchandise.

    ReplyDelete
  8. ANONYMOUS: Thanks for the comment and for passing by! Great link! Cheers...

    ReplyDelete
  9. great recipe!!! But i was just wondering are you really supposed to saute the rice? I just wanted to be sure it isnt a typo or anything.

    ReplyDelete
  10. ANONYMOUS: Thanks for the kind comment and for passing by! You have to sauté the rice first (for no longer than 1-2 minutes) and then add all of the mushroom water at once. Stir the rice at regular intervals while it is cooking and add a little water if necessary. The way of cooking Djon Djon Rice is very similar to the way of cooking risotto...

    ReplyDelete