Diri ak Joumou (Rice w/Kabocha squash) -Episode 80 - ❤ Love For Haitian Food

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and more affordable than beef.

pumpkin

🥗Healthier: butternut squash

💰Cheaper: sweet potato

Sweet potato is often less expensive and still provides a similar flavor.

Remove the seeds from the jumu using a spoon.

Peel the jumu (kabocha squash) to make it easier to handle when hot.

Cook the jumu in a small pot of water on high heat until tender, about 15-20 minutes, until it can be pierced easily with a fork or knife.

Add the cooked jumu and its cooking liquid to a blender and blend until smooth.

Back on the stove, heat olive oil in a large pot over medium to high heat.

Add scallion to the pot and mix, allowing it to fry for about 1-2 minutes.

Add minced garlic to the pot and let it fry until fragrant.

Add frozen peas and carrots to the pot and mix well.

Make a well in the center of the mixture and add a vegetable bouillon cube, mixing until it melts.

Season the vegetables with salt and clove powder, and add thyme, mixing everything together.

Rinse the parboiled rice three times before adding it to the pot.

Add the rinsed rice to the pot and mix it in with the vegetable mixture.

Leave the pot on high heat to allow some liquid to evaporate, mixing occasionally.

Cover the pot and lower the heat, letting it cook for 20 minutes.

After 20 minutes, fluff the rice with a fork to check the texture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary