Diri Ak Djon-djon: Haitian CreoleFitness Gear & Equipment
Diri ak djon-djon – Haitian Creole – is a Haitian delicacy with a distinct aroma, flavor and color. Haitian Creole is usually served with a meat or fish. Putting an American twist on this dish by using fresh Shitake mushrooms and Red Kidney beans gives it an additional level of flavor and texture.When you travel throughout Haiti, you will find many variations of this dish.
The green, Scotch Bonnet, chili pepper is an extremely hot pepper and will definitely give you more than a little kick. The Scotch Bonnet pepper is used in most Latin Caribbean dishes as the pepper of choice, and is used to make the West Indian Pepper Sauce- that has two uses, one as a condiment and the second as a seasoning for meat, seafood and poultry. It is advised that you wear gloves when handling this pepper and keep your hands away from your face and eyes. If you can’t stand the heat, don’t bring this pepper to the kitchen.
The original recipe calls for dried black mushrooms which can be found in most Asian markets or they can be ordered on-line. You can saute fresh Shitake mushrooms with the vegetables and get that same aroma, color, and texture. If putting your fresh herbs in whole, be sure to remove them before serving.
This is a great side dish for those who are vegetarians and who eat poultry and seafood. Vegan will love this dish and can add Tofu, TVP-Textured Vegetable Protein or Tempeh for a most wonderful meal. In the Caribbean, the Scotch Bonnet pepper is the pepper of choice; it is the most widely used hot pepper in Caribbean cuisine.
- 2 tablespoons olive oil or vegetable oil
- 4 cloves garlic, minced
- 1/2 cup celery, chopped
- 1 medium onion, chopped
- 1 shallot, sliced
- 1/2 cup green bell peppers
- 2 tomatoes, seeded chopped
- 2 cups of fresh Shitake mushrooms
- 1/4 teaspoon ground cloves
- 1/8 teaspoon ground black pepper
- 3 sprigs fresh parsley, chopped
- 3 sprigs fresh thyme, chopped or 2 teaspoon dried thyme
- 2 bay leaves
- 2 tablespoons tomato paste
- 1 cup Red Kidney beans, drained and rinsed
- 1 teaspoon kosher salt
- 4 cups water or vegetable broth
- 2 cups of long grain rice
- 1 teaspoon Adobo seasoning
- 1/2 cup green peas, fresh or frozen
- Bring a skillet with cooking oil to hot over medium to high heat.
- Add the garlic, celery, onions, shallot, green peppers, and tomatoes, saute for about 5 minutes. Add the mushrooms, cloves, black pepper, parsley, thyme, bay leaves, saute for an additional 2 to 3 minutes.
- Add the kidney beans, salt and water, bring to a boil, stir in the rice and Adobe seasoning, reduce the heat to low, place Scotch Bonnet pepper on top of mixture and simmer covered for 15 to 20 minutes.
- Remove the Scotch Bonnet pepper and stir in the peas, before serving.
For those meat eaters, add 1 pound of pork cubes or shredded beef, to the vegetable saute and continue with recipe.