An unforgettable Haitian specialty - pairs well with chicken!

1 c.   dried Haitian djondjon mushrooms*   1 Tbs.   finely chopped scallions, including one inch of the green tops
¼ c.   finely chopped green pepper   ¼ c.   finely chopped fresh parsley
1 Tbs.   vegetable oil   3   cloves garlic minced
1 oz.   salt pork, cut into ¼ inch diced cubes   2 c.   long-grain white rice
3 c.   boiling water   ½ tsp.   fresh thyme
1 tsp.   salt   4   whole cloves

Place mushrooms in a small enameled, stainless steel or glass saucepan and pour in 3 c. of boiling water. Let the mushrooms soak for 30 minutes, then bring them to a boil over high heat. Reduce the heat to low and simmer uncovered for 15 minutes. Drain the mushrooms, reserving the liquid.

*Haitian djondjon mushrooms may be difficult to find outside Haiti. Two cups of oven dried chopped crimini or porrtabella mushrooms may be used as an excellent but not equal substitute.

In a heavy 3 to 4 quart saucepan, heat the oil over moderate heat until a light haze forms above it. Fry the pork in the oil, turning until crisp and brown. With a slotted spoon, transfer the pork to paper towels to drain. Add green pepper, parsley, scallions and garlic to the fat remaining in the pan and stir for about two minutes, until the vegetables are soft but not brown.

Add the rice and stir constantly for 2 or 3 minutes, until the grains turn somewhat milky and opaque. Do not let them brown. Combine the reserved mushroom cooking liquid with enough boiling water to make four cups and pour the mixture over the rice. Stir the mushrooms, pork, thyme, cloves and salt, and bring to a boil over high heat. Reduce the heat to low, cover tightly, and simmer for about 20 - 30 minutes or until the rice has absorbed all the liquid in the pan and becomes a rich walnut brown color. Taste for seasoning, fluff the rice with a fork, and serve hot.

Town and Country Creole Cooking

Traditional and Modern Recipes of Haiti

Haiti is world famous for its delicious, spice-laden foods such as rice and beans, griyo and pen patat. Town and Country brings these delicacies into your home – no matter where you live. We have included an assortment of easy traditional and modern Haitian Creole and French-influenced recipes, as well as selections from famous Haitian restaurants.

Our straightforward directions and simple format make your cooking experience as easy as possible, while striving to maintain the authenticity of Haitian cuisine. Town and Country is loaded with extras, variations, and time saving suggestions that make it a cook-friendly recipe collection.

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