👨‍🍳 作り方

1. 1

   Prepare the djon djon broth: In a small pot, combine the dried djon djon mushrooms with 4 cups of water. Bring to a boil, then simmer for 10 minutes. Strain the liquid into a bowl, squeezing out as much liquid as possible from the mushrooms. Discard the mushrooms. Set the dark broth aside.

2. 2

   Sauté aromatics: Heat vegetable oil in a large skillet or pot over medium heat. Add Haitian Epis and sauté for 5 minutes until fragrant.

3. 3

   Add vegetables and seasonings: Stir in the green peas and cook for 2-3 minutes. Add the bouillon, black pepper, and salt. If using shrimp, add them now and cook for 1-2 minutes.

4. 4

   Combine liquids and rice: Pour in the reserved djon djon broth, the remaining 4 cups of water, and coconut milk (if using). Add the whole scotch bonnets (if using). Bring to a simmer.

5. 5

   Cook the rice: Add the rinsed jasmine rice to the pot. Stir well, then reduce heat to low, cover with foil and a tight-fitting lid. Cook for 15-20 minutes, or until the liquid is absorbed and the rice is tender.

6. 6

   Serve: Fluff the rice with a fork and serve hot.