HAITIAN BLACK RICE (DIRI AK DJON DJON) - BEST METHOD TO COOK HAITIAN BLACK RICE WITH SHRIMP

black rice

🥗Healthier: quinoa

💰Cheaper: brown rice

Quinoa is a nutritious substitute, while brown rice is more affordable.

shrimp

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu offers a plant-based option, while canned tuna is budget-friendly.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: regular milk

Light coconut milk reduces calories, while regular milk is often cheaper.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is a cost-effective alternative.

Clean the shrimp with a little bit of lemon.

Clean the black mushrooms (jojo) thoroughly to remove any rocks or debris.

Boil the black mushrooms in water to extract the color, creating a dark broth.

Blend the boiled mushrooms to extract more flavor, then drain to keep the dark liquid.

Heat olive oil in a large pot and add the Maggie cubes; fry until golden brown.

Add optional diced tomatoes to the pot and cook until soft.

Pour in the dark mushroom water and bring to a boil.

Add green peas to the pot and let them cook briefly.

Add water, parsley, and thyme to the pot; bring to a boil again.

Season the mixture with Goya seasoning, tasting to ensure it’s not too salty.

Wash the rice thoroughly before adding it to the pot.

Add the rice to the boiling mixture and stir.

Cook the shrimp separately to avoid overcooking; season with salt and Goya seasoning.

Cook the shrimp on high for about 2-3 minutes, adding some reserved mushroom water for flavor.

Add some green peas to the shrimp as it cooks.

Once the shrimp is done, pour it over the partially cooked rice and stir everything together.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens