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Diri djondjon [1] (black mushroom rice) is a native dish of Haiti.It is essentially a meal consisting of rice made with edible black mushrooms called djondjon. [2] [3] The meal is more common in the northern region of the country and therefore can be considered a regional specialty.
Some fan favorites include rice and beans, black rice, fried pork, plantains, beef macaroni and traditional Haitian soups, including soup Joumou. ... Epis is in almost every authentic Haitian dish ...
Rice is occasionally eaten with beans alone, but more often than not, some sort of meat completes the dish. Bean purée or sauce pois (sos pwa) is often poured on top of white rice. The traditional Haitian sauce pois is less thick than Cuban black bean soup. Black beans are usually the beans of choice, followed by red beans, white beans, and ...
Authentic Gullah Hoppin' John - Hoppin' John is a traditional New Year's dish that originated among Gullah people in the lowcountry. [75] These are more specific regional soul food dishes. This includes dishes like jambalaya, gumbo, red rice and beans and other foods of the Creole subgroup of the Black American ethnic group.
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Arroz de fríjol cabecita negra (black head bean rice) is a dish made with rice and black-eyed peas, from Colombia's Caribbean coast. [102] The dish is popular in Cartagena, and is eaten in other coastal states. [102] It resembles the American Hoppin' John, Brazilian baião de dois and Haitian diri ak pwa with black-eyed peas. Sometimes ...
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