NEW YORK, NY - Throughout the Caribbean and Caribbean Diaspora, Caribbean foods remain a mainstay in the homes, Caribbean eateries and at various gatherings that you find Caribbean nationals.
Haitian black rice is a Caribbean delicacy.This is not to say other offerings from European and American cuisines are not served and appreciated. But one of the main reason for the popularity of Caribbean foods is that they are very delicious due to the mix of fresh aromatic herbs and spices that are used to marinate and cook the foods as well as the combination of ingredients that blends well to create a burst of unique flavors on your palette.
Caribbean foods are also nutritious as Caribbean nationals are used to incorporating organic super foods and coconut oil into their cuisine. The combination of aromatic herbs, use of super foods and coconut oil has made Caribbean foods among “The Best Foods in the World.”
Because Caribbean foods are so delicious, it’s hard to name a favorite! It is easier to list the foods that are often served at various gatherings and are often spoken about with great delight by both Caribbean nationals and non-Caribbean nationals alike.
Today I will share with you the recipe for Black Rice!
Black Rice is a traditional Haitian rice dish that is popular in Haiti. It is made by using Black mushrooms. Black mushrooms are native to the northern part of Haiti. Considered a delicacy, they are not used in everyday cooking. When boiled, they release a gray-black coloring, giving this recipe and many others a distinctive aroma, flavor and color. This rice is usually served with a meat or fish dish.
Ingredients
2 Cups of Dried Black Mushrooms (djon djon)
6 garlic cloves minced
1/4cup olive oil
1 large onion chopped
2 cups long-grain rice
2 teaspoons salt
1 tsp Black pepper
1 (12-ounce) frozen lima beans (or green peas)
1 to 2 thyme sprigs
1tsp chopped Scotch bonnet pepper
Method
1: In a small pot, soak mushrooms in 4 cups water overnight.
2: Strain the mushroom water into another container for later use. Throw out the mushrooms in the strainer.
3: In a large pot, sauté garlic and onions on medium heat for 2 minutes.
4: Add the rice and stir for 3-5 min.
5: Add the mushroom water, salt and lima beans.
6: Bring the water to a boil and reduce the heat, when most of the water evaporates (approximately 10-15 min).
7: Stir the rice and lower the flame.
8: Add Scotch bonnet pepper and thyme.
9: Cover the pot and steam the rice for 15 minutes until done.
Bon Appetite!
* Minna LaFortune is a trained Caribbean caterer and also president, Society for the Advancement of the Caribbean Diaspora (SACD).
