Fluffy rice cooked in a seasoned bean broth with red kidney beans, coconut milk, epis, and cloves, creating Haiti's most essential everyday side dish.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: serving bowl
Garnishes: fresh thyme sprig
Accompaniments: any main dish, avocado slices
Instructions
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1
Rinse rice in cold water until water runs clear. Drain and set aside.
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2
In a heavy pot, heat oil over medium heat. Add shallot and cook until soft, about two minutes.
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3
Add beans with their liquid, coconut milk, epis paste, cloves, thyme, and water. Bring to a boil.
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4
Add rice and stir once. When the liquid returns to a boil, reduce heat to the lowest setting.
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5
Cover tightly and cook for twenty minutes without lifting the lid. Rice should absorb all liquid.
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6
Remove from heat and let sit covered for five minutes. Fluff with a fork and remove cloves and thyme before serving.
Did You Know?
Haitians say a meal without diri ak pwa is not a real meal. It accompanies virtually every main dish in the country.
Chef's Notes
Equipment Tips
- heavy pot with lid
- wooden spoon
- measuring cup
Garnishing
fresh thyme sprig
Accompaniments
any main dish, avocado slices
The Story Behind Diri ak Pwa
Diri ak pwa is the cornerstone of Haitian cuisine, appearing on tables from the humblest homes to the finest restaurants. The combination of rice and beans provides complete protein, which made it essential for sustaining Haiti's population through difficult economic times. The dish reflects West African rice-cooking traditions fused with Caribbean ingredients like coconut milk and Scotch bonnet. Every Haitian cook takes pride in their rice, which should be fluffy with each grain separate.
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