For Haitians, like many other people of the Caribbean, rice is a staple of the diet that is eaten throughout the day. However, It is assumed that all Caribbean people prepare and eat rice in the same way but Haitians’ have their own recipes for rice including some that are indigenous to Haiti.
Haitian Rice Recipes
Haitians have three basic recipes for rice that they prepare for their families and friends. Rice and red beans are a staple of many Caribbean families but Haitians put their own special spices in it that make it distinctly Haitian and distinguishes it from other Caribbean recipes for Red Beans and Rice. Rice and peas is another variation that many Haitians enjoy. Finally Black Rice or “Rice djon djon” is a speciality of Haiti that is native to Haiti. The main ingredient in Black rice is Black mushrooms. These mushrooms grow in the Northern part of Haiti and are considered a delicacy. They are Black, very small and have an inch long edible stem that releases a gray-black coloring.
Haitian Red Beans and Rice
Ingredients
- 1 (8 ounce) package dry kidney beans
- 4 tablespoons olive oil
- 1 bulb shallot, minced
- 3 cloves garlic, minced
- 1 cup uncooked long grain white rice
- 2 bay leaves
- 1 teaspoon adobo seasoning (optional)
- 1 tablespoon kosher salt
- freshly ground black pepper to taste
- 1/4 teaspoon ground cloves
- 3 sprigs fresh parsley
- 3 sprigs fresh thyme
- 1 chile pepper
Method:
- Place beans in a large pot, and cover with 3 inches of water. Bring to a boil, reduce heat, and simmer 1 1/2 hours, or until tender. Drain, reserving liquid.
- Heat oil in a large skillet over medium heat. Saute shallot and garlic until fragrant. Stir in cooked beans, and cook for 2 minutes. Measure reserved liquid, and add water to equal 5 cups; stir into skillet. Stir in the uncooked rice. Season with bay leaves, adobo seasoning, salt, pepper, and cloves. Place sprigs of parsley and thyme, and pepper on top, and bring to a boil. Reduce heat, cover, and simmer for 18 to 20 minutes. Remove thyme, parsley, and pepper to serve.
Haitian Black Rice of Riz Djon DojonIngrediants:
- 4 cups of water
- 2 cups djon-djon mushrooms
- 2 tablespoons vegetable or olive oil
- 3 garlic cloves, crushed and minced
- 1 small onion, chopped
- 1 shallot, sliced
- 2 cups long-grain rice, rinsed with cold water
- 2 teaspoons salt
- 4 cloves
- 1 (12-ounce) can cooked lima beans (or green peas)
- 1 to 2 thyme sprigs
Method:
- In a pan, soak the mushrooms in 4 cups or water for 10 minutes. Boil mushrooms on low heat for 10 minutes. Strain the mushrooms, reserve the liquid.
- Add oil to a pot on medium heat. Stir in garlic, onion and shallots for 2 minutes. Add rice and stir. Add mushrooms, water, salt and cloves and cooked lima beans. Bring to a boil until water evaportates. Lower heat, stir rice. Cook and cover for 20 minutes
Haitian Rice and Peas or Riz et Pois Colles
Ingredients:
- 4 cups of water
- 1 onion, finely chopped
- 1 tbsp butter
- 2 cups long-grain rice
- 1cup pigeon peas
- 1 green chilli, finely chopped
- 2 tbsp vegetable oil
- salt pork, finely diced
- salt, to tast
Method:
- Add the peas to a pan along with 3 cups of water. Bring to a boil and cook for about 2 hours or until tender. Drain the beans. (save for later)
- Fry the salt pork in a non-stick pan until crisp then add the onion and chili and fry until the onion is tender. Add the peas and season with salt to taste. Tansfer the peas to a large pan and add the reserve water. Add the reserved water form the peas, bring to a boil then stir in the rice. Return to a boil, reduce to a simmer and cook for 20 minutes.
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