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Rice

Dinner/ Rice/ Side dish

Diri Kole ak Pwa Wouj (Red beans and rice)

Diri kole ak pwa wouj (red beans and rice) is a staple dish in Haitian cuisine. Usually, I’m not a huge fan of this because I don’t like too many beans in my rice. When my mom makes this, I feel like she adds more beans than rice. If you’re not a huge bean fan like myself then this recipe that I’m going to share is great for you. The beans don’t overpower the rice, I think it is a perfect balance.

If you are pressed for time you can use 1 (15oz – 15.5oz) can of red kidney beans. The color of the rice may vary when using canned beans, it’s either going to be just right or pale, basically a hit or miss. Regardless of the color, it will still taste great, granted you follow this recipe. Another tip if you are pressed for time is to soak your beans the night before for 8-12 hours, this will cut your cooking time down to about 45 minutes or so (you have to experiment to figure the cooking time out).

Measuring out your liquid:

Usually when making rice most people use the 2 to 1 rule, which is 2 cups of water to 1 cup of rice. I tried that and used 4 cups of water for 2 cups of rice and my rice came out a little too mushy so I removed half a cup to make it 3 1/2 cups of water to 2 cups of rice and it came out perfect. After boiling your beans you drain the beans and set the liquid aside, I had approximately 3 cups of liquid from the beans. For my remaining half cup of liquid I used chicken broth, if you don’t have chicken broth you can use water.

Questions you may have:

Q: What kind of oil did you use?
A: I used olive oil in this recipe.

Q: Where can I find creamed coconut and cooking margarine?
A: I live in Brooklyn, NY so I usually get mine from the fruit stand. If you can’t find either just substitute the creamed coconut with coconut milk (I would use 3 cups of the reserved liquid and 1/2 cup of coconut milk). Substitute the cooking margarine with 1 tablespoon of butter.

Q: I don’t like using bouillon cubes because they have MSG in them, how do I substitute?
A: I usually use vegetable bouillon cubes, I get them from health food stores. They don’t contain any MSG… FYI it’s ok to use Maggie brand, but use it in moderation.

You can serve this with meat, fish, or poultry; it pairs well with many things. I sometimes make this with a side of sauce and have it like that. I know some of my true Haitians are saying “Kisa, san vyan?” (What, no meat?). Trust me, it’s ok to have it without meat cause it taste that great by itself. Hope you give it a try!

 

 

Watch me make Diri Kole ak Pwa Wouj here:

Diri Kole ak Pwa Wouj (Red beans and rice)

Print Recipe
Serves: 5 Cooking Time: 1 hour 45 minutes - 2 hours

Ingredients

  • 1 cup dry red kidney beans (rinsed)
  • 2 cups white jasmine rice (rinsed)
  • 1/4 cup oil
  • 1/8 cup epis
  • 1 teaspoon salt
  • 1/8 teaspoon clove powder or 2 whole cloves
  • 1 bouillon cube
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 tablespoon creamed coconut
  • 1 tablespoon cooking margarine
  • 1-2 thyme sprigs
  • 1 hot pepper

Instructions

1

In a medium pot on medium to high heat, add beans and 12 cups of water and bring to a boil. Cook beans for 1 hour and 20 minutes. After an hour add 2 additional cups of water to the beans for the remaining 20 minutes. Once cooked drain beans and set liquid aside.

2

In a medium pot on a medium flame add oil and epis and mix. Add beans, garlic powder, onion powder, salt and bouillon cube and mix well until bouillon cube is dissolved.

3

Add 3 1/2 cups of the reserved liquid to beans along with coconut, margarine, clove powder, thyme and hot pepper and bring to a boil.

4

Once boiling add rice and stir. Let it come back to a boil until liquid has evaporated. Lower heat, cover with a tight fitting lid and allow rice to cook for 15-20 minutes. Serve & enjoy!

 

Dinner/ Rice/ Seafood/ Side dish

Diri Djon djon ak Kribich (Black mushroom rice with shrimp)

Diri ak Djon don (Black mushroom rice) is such a popular dish for Haitians and non-Haitians alike. When there is a Haitian function wether it be a wedding, birthday party, a communion or whatever, it is expected and anticipated that Diri ak Djon djon will be there.
This popular rice dish is usually reserved for special occasions and Sundays so don’t expect it any other day during a regular week.
I believe the rice is so popular because of it’s dark color, it’s intriguing damnnit!!! Aside from it’s rich dark color the smell is so captivating. One whiff of this stuff and your stomach is sure to rumble as you will instantaneously become hungry.
Now I hope you guys didn’t come here to read up on what fungi family black mushrooms are from because if you did you’re fresh out of luck with me. My goal for this post and video is to show you how I was taught to make it. Alls I can tell you is this: it’s grown in Haiti, northern to be exact (or not) LOL. To get the rice black you basically boil the mushroom in water which extracts the color into the water then you cook the rice in that dark liquid, season it up and voila.

Where to buy Djon djon?? How the heck should I know, oh wait I did do the video right?? I kid I kid guys. I can only tell you where to get it from in Brooklyn, NY because that is where I live. There is a mini mall on Flatbush Avenue and Caton Avenue where several vendors with booths sell their items inside. There are Haitian women who sell Djon djon and other Haitian items throughout the mall. Another location is pretty much up and down Nostrand Avenue or Church Avenue & East 18th Street; I don’t have specific locations because some of the women who sell the mushrooms are selling it out of vans and they move from spot to spot sometimes. Another option to buy djon djon is online at Sam’s Caribbean <—– Click the link.
This is kind of a Thanksgiving recipe but not really, as I mention in the video, the thanksgiving “holiday” is not celebrated in Haiti. But being Haitian-American/Haitian-Canadian we have adapted to American and Canadian culture and sprinkled some of our own into the mix; can’t forget our roots now. I said that to say this, 9 times out of 10 most Haitian families will have Diri ak djon djon at their dinner table for Thanksgiving.
This post was long awaited and now it is finally here!!! Side note: I didn’t rinse my rice in this video, please don’t crucify me (Haitians never cook rice without rinsing it first) I was pretty tired that day so it slipped my mind (I hang my head in shame)

 

I really hope you guys enjoy this, happy cooking and Happy Thanksgiving!!!

Watch me make Diri djon djon ak kribich here:

Diri Djon djon ak Kribich (Black mushroom rice with shrimp)

Print Recipe
Serves: 6-10 Cooking Time: 30-45 minutes

Ingredients

  • 1/2 lbs of shrimp, deveined (optional)
  • 3 cups white jasmine rice
  • 2 cups dry djon djon (black mushroom)
  • 1 1/2 cup frozen green peas
  • 1 1/2 cup of cashews
  • 2 cloves garlic, peeled and crushed
  • 1/4 cup epis
  • 1/4 teaspoon clove powder or 2-3 whole cloves
  • 1/2 teaspoon salt (or to taste)
  • 1/2 teaspoon salt-free herbs
  • 1 boullion cube (any flavor)
  • 1/2 cup oil
  • 2 sprigs of thyme
  • 1 scotch bonnet

Instructions

1

In a large pot add djon djon and 8-10 cups of water and bring it to a boil. Once boiled, use a strainer to drain and set liquid aside. You can either save the djon djon for future use by storing it in a sandwich bag in the freezer or discard it.

2

Rinse rice with cold water to remove surface starches and set aside.

3

Clean shrimp by removing the shell, head, tail and veins. Rinse with water and set aside.

4

In a medium pot heat oil on medium heat and sauté garlic. After about a minute add shrimp, dry spices, cashews, epis and green peas and continue to sauté.

5

Add 5 1/2 - 6 cups of the reserved liquid to pot along with thyme and scotch bonnet. Let it come to a boil then add rice and mix.

6

Once liquid has evaporated, lower your heat and cover rice to allow it to fluff up.

7

After about 20-25 minutes turn your fire off. Let it sit for 10 minutes then serve

Dinner/ Rice/ Side dish

Diri blan (White Rice)

White rice is a staple side dish in most homes; it pretty much goes with everything.

 

Most Haitians eat a lot of white rice (in my opinion). We love it and pair it with Sòs pwa nwa (black bean puree) or any other bean puree for that matter. It is also paired with legumes (vegetables and meat). Sorry for that horrible description for what legumes is but that’s the best I could come up with for now, sue me LOL. I have added a picture below for you to see what it is. Ok enough about legume, besides that white rice is paired with many other things (I’m not listing them).

White rice is usually a fairly simple recipe, rice, salt and water. While talking to a friend he suggested that I put some garlic powder in it cause we are both garlic fanatics, YAY GARLIC! Yes garlic is really important to us and since I already love it so much, I didn’t think it would ruin the rice so I added it. Sure enough it came out delicious!!! Why wouldn’t it, it’s garlic!!!!
The rice was super good; the small amount of garlic added did not over power it at all. Do you see that fluffy goodness above??? Yum!! Now since it actually came out good it’s only right I share the information. Check out the video below along with the recipe. I hope you try and like it as much as I did.

Watch me make Diri blan here:

Diri blan (White Rice)

Print Recipe
Serves: 5-8 Cooking Time: 25-35 minutes

Ingredients

  • 3 cups white rice
  • 6 cups of water
  • 2 tablespoons salt
  • 2 tablespoons butter
  • 1/2 teaspoon garlic

Instructions

1

Rinse rice thoroughly under cold water for about a minute. Drain the rice well and set aside.

2

In a medium pot with a tight-fitting lid, add water, garlic powder and salt and bring to a boil.

3

Add rice to boiling water and let simmer until most of the water has evaporated.

4

Stir in butter, lower heat and place lid on the pot for the remainder of the cook time. When rice is fluffy turn heat off and let sit for 5 minutes then serve.

Notes

If you don't need to make that much rice, just make 1 cup of rice, 2 cups water, 1/2 tablespoon butter, 1 teaspoon salt (or salt to taste) and 1/8 teaspoon garlic powder.

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