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6510: Re: 6507: Re: Soup Jamou (fwd)
From: Barbara Nesin <batyat@yahoo.com>
Ma Tante Yvonne's du riz au djons djons:
1 cup djons djons
2 cups rice
4 cups water
Rinse djons djoons briefly with boiling water. Boil 2
cups water and add the cup of djons djons. Let soak
1/2 hour, then drain, squeezing the djons djons with
your fingers to extract all of the dark liquor, saving
the liquid. Put in remaining 2 cups water. Squeeze
and drain again. Pour the reserved liquid in a
greased pot. Season with garlic, salt, pepper, and
parsley. Bring to a boil and add the rice. Cover and
cook on medium-low heat until all the liquid is
absorbed.
(I too would love to know a source for Haitian Djons
Djons in the U.S.!!! I have seen recipes that suggest
substituting the dried black Chinese mushrooms, but I
don't think the flavor or color comes close.)
Good eating!
Barbara N.
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