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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":436,"variations":438,"ingredients":448,"instructions":502,"pronunciation":529,"substitutions":530,"slug":543,"title":544,"shortTitle":545,"nativeName":546,"countrySlug":547,"region":548,"baseServings":432,"prepMinutes":549,"cookMinutes":550,"restMinutes":430,"difficulty":551,"course":552,"diet":555,"mainIngredients":561,"images":562,"keywords":572,"publishedAt":578,"updatedAt":578,"authorSlug":579,"summary":580,"localeSlug":543,"alternates":581},[394,397,400,403,406],{"answer":395,"question":396},"Djon djon are small wild mushrooms that grow seasonally in northern Haiti and are sold dried. They are not eaten as such — they are steeped in hot water to release an intensely black, savoury liquor, which is then strained and used as the cooking liquid for rice. Haitian and Caribbean grocers stock them dried or as a bouillon powder.","What are djon djon mushrooms?",{"answer":398,"question":399},"Either the mushrooms were under-steeped or too little was used relative to the rice. The liquor should look like strong black coffee before the rice goes near it. Substituting porcini or shiitake also gives brown rice, because those mushrooms lack the pigment that makes djon djon distinctive.","Why is my rice brown instead of black?",{"answer":401,"question":402},"Yes, and plenty of Haitian home cooks do. Two cubes dissolved in the cooking liquid give a reliable black colour without the steeping and straining. The trade-off is added salt and seasoning, so taste before you add any further salt to the pot.","Can I use djon djon bouillon cubes instead of the dried mushrooms?",{"answer":404,"question":405},"The rice itself is, as written here — the savoury depth comes from the mushroom liquor rather than meat. Restaurant versions often add shrimp, crab or a meat bouillon cube, so it is worth asking. Using water or vegetable stock to top up the liquor keeps it fully plant-based.","Is diri djon djon vegetarian?",{"answer":407,"question":408},"Roughly 1.5 times the volume of the rice for long-grain, measured after rinsing and draining. Haitian cooks judge it by eye — the liquid should sit about one finger-joint above the level of the rice — and then never lift the lid once the surface liquid disappears.","How much liquid does the rice need?",[410,411,412,413,414,415],"Rinse the rice until the water runs almost clear, then drain it well — starchy grains clump and dull the colour.","Steep the mushrooms in water just off the boil, not boiling water, and give them a full 20 minutes to bleed out.","Strain the liquor through a fine sieve or cloth; djon djon carry grit that will sit in the bottom of the pot.","Keep the Scotch bonnet whole and lift it out before serving unless you want real heat in every grain.","Once the liquid drops below the surface of the rice, cover tightly and do not lift the lid for 20 minutes.","If the rice tastes flat, it is under-salted rather than under-mushroomed — season the liquor before the rice goes in.","🍚","Diri djon djon is white rice cooked not in water but in the dark steeping liquid of djon djon, a small dried mushroom that grows in northern Haiti and stains everything it touches a glossy near-black. The grains come out separate and slate-coloured, smelling faintly of forest floor and tasting savoury in a way that has nothing to do with meat. It is the special-occasion rice — the one that appears at weddings, Christmas tables and Sunday lunches next to griyo or stewed fish, while everyday meals get rice and beans instead. Lima beans and a whole Scotch bonnet go in for texture and perfume, and the pot is finished the way all Haitian rice is: covered, on the lowest heat, until every drop of liquid is gone.","Djon djon are gathered, not farmed. The mushrooms grow seasonally in the north of Haiti, particularly around Cap-Haïtien and the surrounding plain, and they are sold dried in small bundles with the stems and caps still attached. Only the caps carry the pigment worth having; the stems are woody and are usually discarded or tied in a bundle for the pot and pulled out later. Because the harvest is limited and demand from the diaspora is large, dried djon djon is expensive — often startlingly so per gram — which is precisely why the rice reads as celebratory rather than everyday.\n\nWhat makes the dish work is that the mushrooms are used as a dye and a stock, not as an ingredient you chew. They are steeped in hot water until the liquid runs black, then strained out, and the rice absorbs that liquor as it steams. The flavour is glutamate-rich and slightly smoky, closer to a dark broth than to the mushrooms most people know. Cooks who try to substitute porcini or shiitake get a good mushroom rice, but it is brown, not black, and the aroma is quite different — worth knowing before you serve it to anyone Haitian.\n\nThe rice sits at the top of a hierarchy that every Haitian household understands. Plain white rice is the baseline. Diri kole ak pwa — rice cooked with red or black beans in their dark cooking water — is the standard daily plate. Diri djon djon is what you make when the occasion deserves it, and it is almost always paired with something that contrasts: fried pork, stewed chicken, a whole fried fish, or sauce made from crab or lambi. Adding shrimp directly to the pot is a common festive upgrade, though the plain version is the one that lets the mushroom liquor speak.\n\nOutside Haiti, powdered djon djon bouillon cubes are widely sold and widely used, including by very good cooks. They give the colour reliably and save the steeping step, but they carry salt and additives, so if you go that route, hold back on the salt until you taste.","Cooked diri djon djon keeps 3 days refrigerated. Reheat it covered with a tablespoon of water per portion, either in a low oven or in a covered pan over the lowest heat, so the grains re-steam rather than fry. It freezes acceptably for a month but the texture softens. The strained mushroom liquor itself can be made ahead and refrigerated for 3 days or frozen in portions, which is the practical way to spread out the cost of the mushrooms.",[421,422,423,424],"Uses the mushroom liquor as the entire cooking liquid, which is what actually makes the rice black.","Straining and squeezing technique explained, so you extract colour instead of grit.","Written meat-free by default, with the classic shrimp and crab upgrades noted separately.","Haitian rice discipline: correct liquid ratio, lid on, lowest heat, no stirring once it steams.",[426,427,428],"Heavy-bottomed pot with a tight lid","Fine sieve or muslin cloth","Measuring jug",{"fat":430,"carbs":431,"fiber":432,"sodium":433,"protein":434,"calories":435,"estimated":8},10,78,4,520,9,430,[437],"Stewed or fried meat with plenty of sauce — griyo, poul an sos or a whole fried fish — plus pikliz on the side.",[439,442,445],{"name":440,"description":441},"Diri djon djon ak kribich","The festive version: shrimp sautéed in epis and folded through the rice for the last five minutes of steaming, so they cook in the trapped steam.",{"name":443,"description":444},"With crab","Whole crab pieces are simmered in the mushroom liquor before the rice goes in, then returned to the pot on top — common along the coast.",{"name":446,"description":447},"Vegan pot","Skip the butter finish and use olive oil throughout; the mushroom liquor already provides all the savoury depth the rice needs.",[449,456,460,465,470,475,479,482,485,489,492,495,498],{"qty":450,"ref":451,"name":452,"note":453,"unit":454,"group":455},30,"dried-mushrooms","dried djon djon mushrooms","or 2 djon djon bouillon cubes — see substitutions","g","For the liquor",{"qty":457,"name":458,"unit":459,"group":455},900,"water, just off the boil","ml",{"qty":461,"ref":462,"name":463,"unit":454,"group":464},400,"rice","long-grain rice, rinsed and drained","For the rice",{"qty":466,"ref":467,"name":468,"unit":469,"group":464},3,"olive-oil","olive oil","tbsp",{"qty":471,"ref":472,"name":473,"unit":474,"group":464},1,"onion","small onion, finely diced","piece",{"qty":432,"ref":476,"name":477,"unit":478,"group":464},"garlic","garlic, finely chopped","clove",{"qty":466,"ref":480,"name":481,"unit":474,"group":464},"scallions","scallions, thinly sliced",{"qty":466,"ref":483,"name":484,"unit":474,"group":464},"thyme","fresh thyme sprigs",{"qty":486,"name":487,"note":488,"unit":469,"group":464},2,"epis (Haitian green seasoning)","homemade or from a jar",{"qty":471,"ref":490,"name":491,"unit":474,"group":464},"scotch-bonnet","Scotch bonnet, left whole and unpierced",{"qty":466,"ref":493,"name":494,"unit":474,"group":464},"cloves","whole cloves",{"qty":496,"name":497,"unit":454,"group":464,"optional":8},150,"lima beans, cooked or frozen",{"qty":499,"name":500,"unit":501,"group":464},null,"salt","to taste",[503,507,511,514,517,521,525],{"text":504,"title":505,"timerSeconds":506},"Rinse the djon djon quickly under cold water, put them in a bowl and pour over the hot water. Leave for 20 minutes, pressing them down occasionally, until the liquid is as dark as strong black coffee.","Steep the mushrooms",1200,{"tip":508,"text":509,"title":510},"Strain properly — djon djon carry sand, and grit in the pot ruins the whole dish.","Pour the liquid through a fine sieve or muslin into a jug, squeezing the mushrooms firmly to get the last of the colour out, then discard them. You should have around 700 ml of black liquor; top up with water if short.","Strain the liquor",{"text":512,"title":513},"Warm the olive oil in a heavy pot over medium heat and cook the onion, garlic and scallions for 3–4 minutes until soft and fragrant but not coloured. Stir in the epis, thyme and cloves and let them sizzle for a minute.","Build the base",{"text":515,"title":516},"Add the drained rice and stir for 2 minutes so every grain is coated in the seasoned oil and turns slightly chalky at the edges. This step keeps the grains separate once the black liquor goes in.","Toast the rice",{"text":518,"title":519,"timerSeconds":520},"Pour in the mushroom liquor, add the lima beans, drop in the whole Scotch bonnet and season with salt until the liquid tastes just a shade too savoury on its own. Bring to a boil, then cook uncovered until the liquid falls level with the rice, about 8 minutes.","Add the liquor and simmer",480,{"tip":522,"text":523,"title":524,"timerSeconds":506},"If your lid is loose, lay a sheet of foil over the pot before putting the lid on.","Turn the heat to its lowest setting, cover the pot tightly and leave it for 20 minutes without lifting the lid. The rice is done when the grains are tender, glossy black and completely dry at the bottom of the pot.","Cover and steam",{"text":526,"title":527,"timerSeconds":528},"Take the pot off the heat and rest it, still covered, for 10 minutes. Lift out the Scotch bonnet, thyme stalks and cloves, then fluff the rice gently with a fork from the edges inwards and serve hot.","Rest and fluff",600,"dee-REE jon-JON",[531,535,539],{"note":532,"swap":533,"original":534},"Bouillon powder gives the colour but brings salt with it. Black trumpets are the closest wild substitute for both colour and aroma; porcini gives a brown rice with a very different smell.","Djon djon bouillon powder (2 cubes), or 20 g dried black trumpet mushrooms","Dried djon djon mushrooms",{"note":536,"swap":537,"original":538},"Lima beans (pwa souch) are traditional and add a starchy softness. Peas are a common diaspora swap and look good against the black rice.","Frozen petits pois, or leave them out","Lima beans",{"note":540,"swap":541,"original":542},"Basmati works and stays separate, though the grains are longer and thinner than the parboiled long-grain most Haitian cooks use.","Basmati","Long-grain rice","haitian-diri-djon-djon","Diri Djon Djon (Haitian Black Mushroom Rice)","Diri Djon Djon","Diri djon djon","haiti","Nord",15,35,"medium",[553,554],"main","side",[556,557,558,559,560],"vegetarian","vegan","gluten-free","dairy-free","nut-free",[462,451,476,490],[563,566,568,570],{"alt":564,"src":565},"Bowl of glossy black Haitian djon djon rice flecked with lima beans and sliced scallions","\u002Fimages\u002Frecipes\u002Fhaitian-diri-djon-djon\u002Fhero.jpg",{"alt":564,"src":567},"\u002Fimages\u002Frecipes\u002Fhaitian-diri-djon-djon\u002Fhero-16x9.jpg",{"alt":564,"src":569},"\u002Fimages\u002Frecipes\u002Fhaitian-diri-djon-djon\u002Fhero-4x3.jpg",{"alt":564,"src":571},"\u002Fimages\u002Frecipes\u002Fhaitian-diri-djon-djon\u002Fhero-1x1.jpg",[573,574,575,576,577,557],"diri djon djon","black rice","djon djon mushrooms","haitian rice","caribbean","2026-08-20","dishroute-kitchen","Rice steeped and steamed in the ink-black liquor of tiny dried djon djon mushrooms from northern Haiti — dramatic to look at, deeply savoury to eat, and naturally meat-free.",{"en":582},"\u002Frecipe\u002Fhaitian-diri-djon-djon",{"items":584,"total":430,"page":471,"limit":853,"hasMore":854},[585,616,641,651,678,709,739,770,797,827],{"slug":586,"title":587,"shortTitle":588,"nativeName":588,"countrySlug":547,"baseServings":432,"prepMinutes":589,"cookMinutes":549,"difficulty":590,"course":591,"diet":595,"mainIngredients":596,"images":599,"keywords":609,"publishedAt":578,"updatedAt":578,"authorSlug":579},"haitian-akra","Akra (Haitian Malanga Root Fritters)","Akra",20,"easy",[592,593,594],"appetizer","snack","street-food",[556,557,558,559,560],[597,476,598,490],"taro","parsley",[600,603,605,607],{"alt":601,"src":602},"Lacy golden Haitian akra malanga fritters flecked with parsley, piled on a rack with lime wedges","\u002Fimages\u002Frecipes\u002Fhaitian-akra\u002Fhero.jpg",{"alt":601,"src":604},"\u002Fimages\u002Frecipes\u002Fhaitian-akra\u002Fhero-16x9.jpg",{"alt":601,"src":606},"\u002Fimages\u002Frecipes\u002Fhaitian-akra\u002Fhero-4x3.jpg",{"alt":601,"src":608},"\u002Fimages\u002Frecipes\u002Fhaitian-akra\u002Fhero-1x1.jpg",[610,611,612,613,614,615],"akra","malanga fritters","taro fritters","haitian street food","fritay","vegan snack",{"slug":617,"title":618,"shortTitle":619,"nativeName":620,"countrySlug":547,"baseServings":432,"prepMinutes":549,"cookMinutes":589,"difficulty":590,"course":621,"diet":622,"mainIngredients":623,"images":625,"keywords":635,"publishedAt":578,"updatedAt":578,"authorSlug":579},"haitian-bannann-peze","Bannann Peze (Haitian Pressed Fried Plantains)","Bannann Peze","Bannann peze",[554,593,594],[556,557,558,559,560],[624,476],"plantain",[626,629,631,633],{"alt":627,"src":628},"Golden pressed and twice-fried Haitian plantain discs piled on a plate with pikliz alongside","\u002Fimages\u002Frecipes\u002Fhaitian-bannann-peze\u002Fhero.jpg",{"alt":627,"src":630},"\u002Fimages\u002Frecipes\u002Fhaitian-bannann-peze\u002Fhero-16x9.jpg",{"alt":627,"src":632},"\u002Fimages\u002Frecipes\u002Fhaitian-bannann-peze\u002Fhero-4x3.jpg",{"alt":627,"src":634},"\u002Fimages\u002Frecipes\u002Fhaitian-bannann-peze\u002Fhero-1x1.jpg",[636,637,638,639,640,557],"bannann peze","tostones","fried plantain","haitian side dish","green plantain",{"slug":543,"title":544,"shortTitle":545,"nativeName":546,"countrySlug":547,"region":548,"baseServings":432,"prepMinutes":549,"cookMinutes":550,"restMinutes":430,"difficulty":551,"course":642,"diet":643,"mainIngredients":644,"images":645,"keywords":650,"publishedAt":578,"updatedAt":578,"authorSlug":579},[553,554],[556,557,558,559,560],[462,451,476,490],[646,647,648,649],{"alt":564,"src":565},{"alt":564,"src":567},{"alt":564,"src":569},{"alt":564,"src":571},[573,574,575,576,577,557],{"slug":652,"title":653,"shortTitle":654,"nativeName":654,"countrySlug":547,"baseServings":432,"prepMinutes":655,"cookMinutes":656,"restMinutes":520,"difficulty":551,"course":657,"diet":658,"mainIngredients":659,"images":662,"keywords":672,"publishedAt":578,"updatedAt":578,"authorSlug":579},"haitian-griot","Griyo (Haitian Marinated Fried Pork)","Griyo",25,80,[553],[558,559],[660,476,661,490],"pork-shoulder","lime",[663,666,668,670],{"alt":664,"src":665},"Crisp-edged cubes of Haitian griyo piled on a platter with pikliz and fried plantains alongside","\u002Fimages\u002Frecipes\u002Fhaitian-griot\u002Fhero.jpg",{"alt":664,"src":667},"\u002Fimages\u002Frecipes\u002Fhaitian-griot\u002Fhero-16x9.jpg",{"alt":664,"src":669},"\u002Fimages\u002Frecipes\u002Fhaitian-griot\u002Fhero-4x3.jpg",{"alt":664,"src":671},"\u002Fimages\u002Frecipes\u002Fhaitian-griot\u002Fhero-1x1.jpg",[673,674,675,676,614,677,577],"griyo","griot","haitian pork","epis","twice-cooked pork",{"slug":679,"title":680,"shortTitle":681,"nativeName":681,"countrySlug":547,"baseServings":682,"prepMinutes":683,"cookMinutes":496,"difficulty":684,"course":685,"diet":686,"mainIngredients":687,"images":693,"keywords":703,"publishedAt":578,"updatedAt":578,"authorSlug":579},"haitian-legim","Legim (Haitian Mashed Vegetable Stew)","Legim",6,40,"hard",[553],[558,559],[688,689,690,691,692],"eggplant","cabbage","carrot","beef-chuck","crab",[694,697,699,701],{"alt":695,"src":696},"Thick dark Haitian legim vegetable stew with beef and crab spooned beside white rice","\u002Fimages\u002Frecipes\u002Fhaitian-legim\u002Fhero.jpg",{"alt":695,"src":698},"\u002Fimages\u002Frecipes\u002Fhaitian-legim\u002Fhero-16x9.jpg",{"alt":695,"src":700},"\u002Fimages\u002Frecipes\u002Fhaitian-legim\u002Fhero-4x3.jpg",{"alt":695,"src":702},"\u002Fimages\u002Frecipes\u002Fhaitian-legim\u002Fhero-1x1.jpg",[704,705,688,706,707,577,708],"legim","haitian vegetable stew","chayote","crab stew","slow-cooked",{"slug":710,"title":711,"shortTitle":712,"nativeName":713,"countrySlug":547,"baseServings":682,"prepMinutes":714,"cookMinutes":450,"restMinutes":715,"difficulty":551,"course":716,"diet":717,"mainIngredients":718,"images":722,"keywords":732,"publishedAt":578,"updatedAt":578,"authorSlug":579},"haitian-pate-kode","Pate Kode (Haitian Spiced Meat Turnovers)","Pate Kode","Pate kòde",45,60,[594,593],[560],[719,720,721,472],"flour","ground-beef","butter",[723,726,728,730],{"alt":724,"src":725},"Golden blistered Haitian pate kode turnovers stacked on paper with pikliz in a small bowl","\u002Fimages\u002Frecipes\u002Fhaitian-pate-kode\u002Fhero.jpg",{"alt":724,"src":727},"\u002Fimages\u002Frecipes\u002Fhaitian-pate-kode\u002Fhero-16x9.jpg",{"alt":724,"src":729},"\u002Fimages\u002Frecipes\u002Fhaitian-pate-kode\u002Fhero-4x3.jpg",{"alt":724,"src":731},"\u002Fimages\u002Frecipes\u002Fhaitian-pate-kode\u002Fhero-1x1.jpg",[733,734,735,736,737,738],"pate kode","haitian patty","meat turnover","smoked herring","street food","fried pastry",{"slug":740,"title":741,"shortTitle":742,"nativeName":743,"countrySlug":547,"baseServings":744,"prepMinutes":450,"cookMinutes":745,"restMinutes":715,"difficulty":551,"course":746,"diet":748,"mainIngredients":749,"images":754,"keywords":764,"publishedAt":578,"updatedAt":578,"authorSlug":579},"haitian-pen-patat","Pen Patat (Haitian Sweet Potato Pudding)","Pen Patat","Pen patat",8,95,[747],"dessert",[556,558,560],[750,751,752,753],"sweet-potato","banana","coconut-milk","condensed-milk",[755,758,760,762],{"alt":756,"src":757},"Squares of dark Haitian pen patat sweet potato pudding studded with raisins on a plate","\u002Fimages\u002Frecipes\u002Fhaitian-pen-patat\u002Fhero.jpg",{"alt":756,"src":759},"\u002Fimages\u002Frecipes\u002Fhaitian-pen-patat\u002Fhero-16x9.jpg",{"alt":756,"src":761},"\u002Fimages\u002Frecipes\u002Fhaitian-pen-patat\u002Fhero-4x3.jpg",{"alt":756,"src":763},"\u002Fimages\u002Frecipes\u002Fhaitian-pen-patat\u002Fhero-1x1.jpg",[765,766,767,768,769],"pen patat","haitian sweet potato pudding","coconut milk dessert","star anise","caribbean dessert",{"slug":771,"title":772,"shortTitle":773,"nativeName":773,"countrySlug":547,"baseServings":774,"prepMinutes":655,"cookMinutes":9,"restMinutes":775,"difficulty":590,"course":776,"diet":778,"mainIngredients":779,"images":781,"keywords":791,"publishedAt":578,"updatedAt":578,"authorSlug":579},"haitian-pikliz","Pikliz (Haitian Spicy Pickled Cabbage Relish)","Pikliz",12,1440,[777,554],"sauce",[556,557,558,559,560],[689,690,490,780,661],"vinegar",[782,785,787,789],{"alt":783,"src":784},"Glass jar of Haitian pikliz packed with shredded cabbage, carrot and sliced Scotch bonnet peppers","\u002Fimages\u002Frecipes\u002Fhaitian-pikliz\u002Fhero.jpg",{"alt":783,"src":786},"\u002Fimages\u002Frecipes\u002Fhaitian-pikliz\u002Fhero-16x9.jpg",{"alt":783,"src":788},"\u002Fimages\u002Frecipes\u002Fhaitian-pikliz\u002Fhero-4x3.jpg",{"alt":783,"src":790},"\u002Fimages\u002Frecipes\u002Fhaitian-pikliz\u002Fhero-1x1.jpg",[792,793,794,795,796,577],"pikliz","haitian pickle","scotch bonnet","spicy cabbage relish","condiment",{"slug":798,"title":799,"shortTitle":800,"nativeName":801,"countrySlug":547,"baseServings":682,"prepMinutes":450,"cookMinutes":802,"restMinutes":715,"difficulty":551,"course":803,"diet":805,"mainIngredients":806,"images":810,"keywords":820,"publishedAt":578,"updatedAt":578,"authorSlug":579},"haitian-soup-joumou","Soup Joumou (Haitian Independence Squash Soup)","Soup Joumou","Soup joumou",120,[804,553],"soup",[559],[807,808,809,690,689],"pumpkin","beef-shank","potato",[811,814,816,818],{"alt":812,"src":813},"Bowl of golden Haitian soup joumou with beef, carrot, potato and pasta in thick squash 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