Thursday, April 29, 2010

Diri Jon Jon (Mushroom Rice)

Diri Jon Jon

What do you get when you mix one food blogger with too little time and a challenge deadline? Well, if this blogger approached any sense of normality, they would do the sensible thing and opt out of the challenge with fervent promises to join in again the following month.

However, if you're me, you procrastinate up to the very last minute, get up early to finish frying your main course and take photos, then fire of three blog posts in 24 hours, kamikaze style. Opting out is not an option! Especially considering I'd never tasted Haitian food - a fact which should've added to the many reasons for opting out of this round.  But clearly, I'm insane and so, I bring you post number two, in a series of three posts on Haitian cuisine**

Also known as Du Riz Djon Djon, Diri Jon Jon is one of two well known rice dishes in Haiti, the other being Du Riz et Pois Coles (rice with red beans). Doesn't saying that make you feel fancy? Djon djon mushrooms are considered a delicacy in Haiti and give the rice its characteristic taste, colour and aroma. Unfortunately, I couldn't find djon djon mushrooms and had to substitute with the only dried mushrooms I could find - dried porcini. I know, I know, this probably doesn't even come close the the real thing. I compensated though by leaving the mushrooms in the final dish for good measure.

The rice turned out fluffy and flavourful, and to be honest, I quite enjoyed the bits of mushroom in every third forkful. Eaten with crispy tassot and spicy ti malice sauce drizzled on top, this was a sure-fire winner. Next time, though I'll go about it in a more relaxed fashion...

Blazing Hot WokI am submitting this to Regional Recipes - Haiti, originally created by Darlene from Blazing Hot Wok and currently managed by Joanne from Eats Well With Others

Diri Jon Jon (Mushroom Rice)
Adapted from Island Flave
Serves 6

Traditionally served with Tassot (Fried Goat) or Griots (Fried Pork) and Sauce Ti Malice (Haitian Hot Sauce), it also makes the perfect accompaniment to just about any main meat or fish dish.

1 tbsp olive oil
1 small onion, finely diced
1/2 tsp minced garlic
1/2 tsp salt
25g dried porcini mushrooms
2 cups uncooked brown rice
4 cups water

1. Heat oil in a pot large enough to cook rice over medium-high heat. Fry onion and garlic until soft. 
2. Add salt, mushrooms, rice and water, bring to the boil, cover and simmer for 25 - 30 minutes or until cooked through.
Nutritional info (per serving): Calories 124.7 , Total fat 2.9 g, Saturated fat 0.3 g, Polyunsaturated fat 0.2 g, Monounsaturated fat 1.7 g, Cholesterol 0.0 mg, Sodium 194.2 mg, Potassium 66.0 mg, Total carbohydrate 23.1 g, Dietary fiber 1.5 g, Sugars 0.0 g, Protein 2.8 g 

** In case you missed it, you can find my first post here --> Sauce Ti Malice. And stay tuned for my next post, Tassot (Fried Goat).


Joanne on April 29, 2010 1:54 pm said...

This rice dish looks delicious! And thanks so much for taking the time to participate. Your dishes always add so much flavor and variety to the round-ups. Next month will be easier, I swear!

nina on May 01, 2010 2:34 pm said...

Well done, are indeed committed to this blog thing...

Anonymous said...

This is definitely NOT diri jon jon, but looks good! In diri jon jon the mushrooms aren't eaten, they are used just to make the water black and fragrant and then taken out. You can get jon jon mushrooms in NYC or from someone traveling to Haiti and back! Good luck!

Marisa on February 24, 2012 3:12 pm said...

@Anonymous That's very interesting! Perhaps one day I can get hold of the jon jon mushrooms and make this dish the traditional way. :-)

Anonymous said...

also the jon jon have a powerful flavor and is in a class of its own. You can tll this isnt du ris jon jon becuase its defeinitely not dark enough.

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