Saturday dinner at a Haitian household 🇭🇹😋 Haitian Black Mushroom Rice with Shrimp (Diri Djon Djon ak Kribich) Ingredients • 2 cups long-grain rice (jasmine or basmati) • 2 oz dried djon djon mushrooms • 3½ cups water (for fluffier rice) • 1 lb large shrimp, peeled & deveined • 1 tbsp lemon or sour orange juice (for cleaning shrimp) • 2 tbsp oil or butter (divided) • 2 cloves garlic, minced • ½ cup shallots , finely chopped • 1-2 cup mushrooms • 1–2 sprigs thyme and parsley • 2 tsp salt (adjust to taste) • 1 tsp black pepper • 1 Maggi cube (optional but authentic) • 1–2 Scotch bonnet poked with cloves • 1 tbsp epis (Haitian seasoning ) Instructions 1. Clean the Shrimp • Rinse shrimp in water with lemon or sour orange juice. Drain and pat dry. • Season lightly with salt, pepper, and 1 tsp epis. Set aside. 2. Make the Djon Djon Stock • Rinse mushrooms briefly. • Add mushrooms and 3½ cups water to a medium pot. • Boil for 10–15 minutes until water turns black. • Strain and reserve liquid. Discard mushrooms. 3. Cook the Shrimp • Heat 1 tbsp oil/butter in a large pot over medium heat. • Sauté shrimp for 1–2 minutes per side until just pink. • Remove shrimp from pot and set aside (they’ll finish cooking in the rice). 4. Build the Rice Base • In the same pot, add oil • Sauté epis onions and garlic until fragrant. • Stir in green peas cook 2-4 minute. 5. Cook the Rice • Add rice and stir to coat in aromatics. • Pour in the djon djon stock, salt, pepper, Maggi, Scotch bonnet, thyme & parsley • Bring to a boil, stir once, reduce heat to low, cover, and cook for 15 minutes. 6. Add the Shrimp Back • After 15 minutes, place shrimp gently on top of the rice. • Cover and cook for 3–5 more minutes until rice is done and shrimp are cooked through. 7. Serve • Remove thyme and Scotch bonnet. • Fluff gently with a fork, making sure shrimp are mixed evenly. Haitian Air-Fried Grilled Chicken (Poul Grillé nan Air Fryer) Ingredients • 3–4 lbs chicken pieces leg quarters • ¼ cup Haitian epis • 1 tbsp sour orange juice (or mix 2 parts orange juice + 1 part lime juice) • 1 tsp salt (adjust to taste) • 1 tsp black pepper • 1 tsp paprika (optional, for color) • 1 tsp garlic powder (optional, to boost flavor) • 1–2 sprigs fresh thyme or 1 tsp dried thyme • 1 tbsp Badia complete seasonings • 1 tbsp oil (helps with crisping in the air fryer) Instructions: 1. Prep the Chicken • Wash chicken with water and a lime or sour orange juice and vinegar. Make 2 slits to allow seasons to get through chicken • Pat dry with paper towels. 2. Season the Chicken • In a large bowl, mix epis, lime juice, salt, pepper, paprika, garlic powder, thyme, Badia seasoning and oil. • Rub seasoning all over the chicken, making sure to get under the skin. • Let marinate for at least 2 hours, preferably overnight for deep flavor. 3. Preheat & Cook in Air Fryer • Preheat air fryer to 400F on grill for 3–5 minutes. • Place chicken pieces in the basket in a single layer (don’t overcrowd). • Air fry/grill for 25–35 minutes, flipping and basing them with a sauce halfway, until skin is golden brown and internal temperature reaches 165°F. Serve with rice. #haitianfood #haitiancuisine #haitianculture #mtlfoodie #montrealfood #mtlfood #ayiticherie509 - @eveyeatz