Let's Make Haiti’s National Dish – Griot with Black Rice or Rice & Beans.

Oh sweet it is to have 3 yummy dishes on one plate! Black Rice (Rice with Djon-Djon) is a dish that originated in Haiti. Djon-Djon is a type of mushroom only found in Haiti. The rice is cooked in the mushroom broth giving it a black/charcoal color. Let's get into this yummy cuisine!

Ingredients.

For Griots

• 3 lbs shoulder of pork, cut 1″ to 2″cubes

• 1 cup bitter orange juice

• 1/2 cup vegetable oil

• 1 tsp salt

• 1 tsp black pepper

• Dash of thyme

• 1 hot green pepper, chopped

• 1/2 cup shallots, chopped

• 1 Large onion, finely chopped

For Riz et pois

• 2 cups long grain rice

• 4 cups of water

• 1 cup Red Kidney beans 1 onion, finely chopped

• 1 green pepper, chopped

• 1 Tbsps. butter

• 2 Tbsps. vegetable oil salt Optional side dish.

Riz Djon-djon (this can be substituted for riz et pois colles)

• 4 cups of water

• 2 cups long grain rice

• 1 cup Haitian black mushrooms(dried)

• 2 cloves of garlic, finely chopped

Method

Griots Preparation :

1. Put all ingredients, except oil in a large pot and marinate overnight in the refrigerator.

2. Place the marinated pork on the stove, add water to cover all ingredients. Simmer for 90 minutes.

3. Once cooked, drain the mixture, add oil and fry the pork in the pot until brown and crusty on the outside, but tender on the inside.

Riz et pois (Rice & Peas ) Preparation:

1. Pour the 4 cups of water into a pot, pour the beans

2. into the water and cook for approximately 2 hours or until tender.

3. Drain the beans, but keep the water in a clean separate pot to be used to cook the rice.

4. Fry the salt pork until crisp

5. Add the chopped onion, shallots and green pepper.

6. When the onion is tender, add the beans and season to taste.

7. Add the water used to cook the beans, bring to a boil, add the rice and cook for 20 minutes.

Riz Djon-djon Preparation. (this can be substituted for riz et pois colles)

1. Remove the stems from the mushrooms and soak them in a cup of hot water for 30 minutes.

2. Soak the heads in a separate cup of hot water.

3. Saute the rice and garlic in butter then add all other ingredients including the water used to soak the mushrooms, and cook for 20 minutes.

Recipes from:

www.tastethecaribbean.eu