The famous Haitian black rice.
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).
- 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)
- Cover mushrooms with water and Boil them for ten minutes
- Pour contents in a blender or food processor and blend the mushrooms with the water contents. Set aside.
- Sautee the beans/peas with garlic for a few minutes in a deep pot.
- Place strainer over the pot and let the water contents drain into your sauteed mixture.
- Add parsley, thyme, whole cloves. Wait until everything boils
- Add rice. Once the water seems to dry out, cover the pot and lower the fire.
- 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.
- Add butter and mix with a spoon.
P.S. if you’re using lima beans, it’s good to boil them for 30mns.