Djon-djon is a mushroom found in the West Indies and former French colonies. It is said that the French wanted to bring slaves with foods from their land in the
belief that they would work harder and be more content with foods with which they were familiar. For this reason you don't find a recipe like this one in the Dominican Republic, Puerto Rico,Cuba or
other islands that didn't have a French influence. You can find djon-djon in a Haitian or Jamaican store.
The most interesting thing when making this recipe is that the dried mushrooms are the most important part but you don't cook them with the rice. You boil the dried mushrooms and then, after straining to get rid of dirt, you just use the liquid.
2 tablespoons olive oil
1 pound shrimp
2 cups dried djon-djon, 6 cups water to boil
1/2 medium onion, finely chopped
3 garlic cloves, finely chopped
2 cups long grain rice to 4 cups water from boiling the mushrooms
2 cups green peas
1 teaspoon oregano (optional)
1 teaspoon thyme (optional)
1 teaspoon black pepper
salt to taste
In a pot put the 2 cups djon-djon and 6 cups water and bring to boil on a medium heat burner. Simmer and let it reduce for about 15 minutes. Let it rest and strain in a colander covered with paper towel a couple of times. Discard the mushrooms but reserve the water. After boiling with the mushrooms the water will be brown.
In another pot heat the olive oil, onion and garlic. When the onion is translucent, add the shrimp with its shell on to give flavor, and then add the rice, water and green peas. Bring to a boil,then reduce the heat to low and let it cook covered until the rice is done.
ENJOY YOUR THANKSGIVING DINNER!! UNTIL NEXT TIME :-)