Pumpkin Soup Recipe

Djon djon rice recipe

Preparation: 10 minutesCooking: 45 minutesTotal time: 55 minutes Serves: 4-6 INGREDIENTS 1 cup of rice 2 tablespoons of oil 1 cup of lima peas, (or frozen peas or green pigeon peas) 2 cups of water 1 cup of black mushrooms 3 cloves 1/2 onion 1 clove of garlic 1 green pepper, (hot or vegetarian - optional)) 1 pinch of pepper 1 teaspoon of salt 1 sprig of thyme 1 sprig of parsley small leeks or chives, (optional) 1/2 of coconut cream 200 ml coconut milk 1 gold cube of maggi Preparation Preparation of the black mushroom 1) Carefully clean the black mushrooms by hand to remove any residual impurities (pieces of wood, stones or any other) that could end up in your rice. Over medium-low heat, boil the mushrooms in 2 cups of water for 10 minutes. Then, let the djon djon rest for 5 minutes to avoid having any soil residue. Pass the black mushroom through a sieve, wringing it out by hand to collect the water (reserve the water for cooking the rice). NB: The goal is to collect the black color of the water as well as its unique aroma that gives this tasty taste to the rice. Cooking djon djon rice 1) Brown in a saucepan with a little oil, the frozen lima peas or peas, the finely chopped spices (garlic, salt and pepper), the onion, for about 3-4 minutes. 2) Add the cooking water from the djon djon, the coconut cream, 1 gold cube of maggi, the salt, pepper, thyme, parsley and bring to a boil. 3) Meanwhile, wash the rice twice in cold water to remove any dirt. Remove excess water. 4) When the water boils, add the previously washed rice in a drizzle. Stir lightly and evenly to avoid lumps and let the water evaporate. Do not stir the rice too much to avoid having a pasty consistency. 5) Lower the heat to a minimum, add 1 tablespoon of olive oil and the chili pepper on top. Then, cook the rice in a saucepan for 20 - 25 minutes. 6) It’s ready, enjoy your meal!

Haitian Griot Recipe

Prep time: 10 minutes Cooking time: 35 minutes INGREDIENTS 3 pounds pork (thigh or shoulder) 2 shallots, quartered 2 shallots, cut into 3 2 cloves garlic 1 teaspoon chicken bouillon powder (or 1 maggi) 1 scotch bonnet hot pepper 1 bouquet garni (a few sprigs of parsley and thyme) 1 teaspoon salt (or to taste) 1 medium onion, cut into large rings 2 sour oranges (or two limes) 1 teaspoon wine vinegar. 3-4 cloves (stick the cloves in the hot pepper) 1 tablespoon cooking oil. INSTRUCTIONS CLEAN THE MEAT: Cut the meat into cubes of about 1½ to 2 inches, taking care to remove the rind. Place the pieces in a large bowl. Fill the bowl of meat with warm water and rub the meat together to thoroughly clean it. Drain the water and repeat the process 2-3 times. When the meat is well rinsed, remove the excess water and set aside. Cut your citrus fruits in half and squeeze them to remove ¾ of the juice and set aside the liquid in a separate bowl. Clean your meat using the citrus halves. (P.S. You do not need to clean each piece individually) After cleaning your meat, rinse one last time, taking care to remove the excess water. SEASONING: To the meat, add the citrus juice, wine vinegar, shallots, chicken bouillon powder, garlic, salt, French shallot pieces, onion pieces and mix well. Add the bouquet garni and hot pepper. Let it rest for approximately at least 1 hour in the refrigerator. COOKING: In a pot, add the oil. Take each piece of meat individually and place them in the pot (make sure to put the pepper and bouquet garni on top) cover and cook on medium-low until the water in the meat has completely evaporated. When the water has completely evaporated, remove from the heat and let it rest. FRYING: Now that the meat is cooked, all that remains is to brown it in the oil. Cook until it is a nice golden color. PS. In order to avoid a blackish color, it is not recommended to put marinade in the meat.

Pumpkin Soup Recipe

Preparation: 2H15 Yield: 8 servings Ingredients For the meat (step 1) 1.5 lb oxtail (cut into rounds by the butcher) 1.5 lb raised sides (cut between the bones) 2 tbsp. of salt pork rub or 2 slices of bacon 4 cups of water 1 onion, finely chopped 1 tbsp. of canola oil 2 limes (lime), cut in half 1 bunch of parsley, finely chopped 4 cloves of garlic, finely chopped or crushed with a pestle 1/2 tsp. teaspoon of salt For the pumpkin (step 2) 1 kg pumpkin cut into pieces 1 L of water For the joumou soup (step 3) 2.5 L of chicken broth 2 large carrots cut into cubes 1/2 cabbage cut into coarse pieces 2 potatoes cut into cubes 2 turnips cut into cubes 3 stalks of celery cut into cubes 1 leek cut into small pieces 1 tbsp. of vinegar a bunch of fresh thyme 1 scotch bonnet or habanero pepper 5 cloves 2 tbsp. of granulated sugar 1 cup of pasta of your choice (spaghetti, vermicelli, noodles, macaroni etc.) salt and pepper to taste Preparation 1- Put the meat in a large bowl, add the lime juice then rub the pieces with the lime. Once finished, rinse the meat with cold water and set aside 2- In a large saucepan with a lid, heat the oil and brown the meat and coating for 8 minutes over high heat. The goal is to obtain a nice coloring for each piece 3- Pour 4 cups of water over the meat, add the onion, garlic, cloves, salt and celery then simmer with the lid on for 1 hour over medium heat. 4- In another saucepan, pour 1 L of water with the pumpkin pieces and boil for 10 to 15 minutes until the pieces are soft. 5- After cooking, remove the saucepan from the heat and let everything cool for a period of 10 minutes. Put everything in a blender to obtain a smooth sauce (you can also use a hand blender to mix everything directly in the saucepan). 6- When the meat has been cooked for 1 hour, pour the sauce obtained with the squash over the meat and then add the rest of the ingredients for the soup. Mix everything together and adjust the seasoning. Put the lid back on and simmer for about 1 hour over medium heat. 7- Let it rest for a few minutes and then serve.