The flavor you can't fake.
Djondjon only grows in the north of Haiti. Steep it, strain it, cook your rice in the dark broth — that's diri djondjon, the dish that shows up when it matters. Gou Okap la.
- Steep a handful in 2 cups hot water, 20 min.
- Strain — keep the broth, toss the stems.
- Cook rice in the broth with lima beans and thyme.
