Djon Djon Bowl Recipe

Prepare djon djon broth (if using dried mushrooms)

If you have dried djon djon mushrooms, rinse briefly, then simmer 1 ounce in 3 cups water for 20 minutes. Strain, reserving 2.5 cups of dark broth for the rice. If using a prepared concentrate, measure 2.5 cups mixed to package directions.

Rinse the rice under cold water until water runs clear; drain well.

Heat vegetable oil and butter in a medium saucepan over medium heat. Add the chopped onion and sauté 3–4 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant.

Add the drained rice to the pan and stir to coat grains in oil, toasting 1–2 minutes.

Pour in the djon djon broth and 1/2 cup water, add crushed bouillon, salt and pepper. Bring to a simmer, then reduce heat to low, cover, and cook 15–18 minutes until liquid is absorbed and rice is tender.

Remove from heat and let sit, covered, 5 minutes. Fluff with a fork before serving.

Place thinly sliced red onion into a heatproof jar or bowl.

In a small saucepan combine 1/2 cup white vinegar, 1/2 cup water, sugar and salt. Heat until sugar and salt dissolve, just to a simmer; then remove from heat.

Pour hot pickling liquid over the onions, press down so all onions are submerged. Let cool to room temperature, then cover and refrigerate at least 30 minutes (best 2+ hours).

Preheat oven to 425°F (220°C) or heat a skillet over medium-high heat for stovetop roasting.

Toss corn kernels and halved cherry tomatoes with olive oil, smoked paprika, salt and pepper.

Spread on a rimmed baking sheet and roast 12–15 minutes until corn is lightly charred and tomatoes softened, stirring once. Alternatively, cook in a hot skillet 6–8 minutes until char develops.

Remove from heat and let cool slightly.

Peel the ripe plantains and slice diagonally into 1/2-inch thick pieces.

Heat vegetable oil in a heavy skillet over medium-high heat until shimmering (about 350°F / 175°C if using a thermometer).

Fry plantain slices in batches 2–3 minutes per side until deep golden brown and caramelized. Do not overcrowd the pan. Transfer to paper towels and sprinkle lightly with salt.

Combine shredded cabbage, julienned carrot and thinly sliced hot pepper in a bowl.

Add lime juice, white vinegar, salt and pepper. Toss thoroughly to combine. Let sit at least 15 minutes to meld flavors. Can be made ahead and refrigerated up to 2 days; bring to room temperature before serving.

In a small bowl mix mayonnaise, epis paste (or substitute blend), lime juice, olive oil and salt until smooth.

Taste and adjust seasoning — add a little more epis for heat or lime for brightness. Refrigerate until ready to serve.

Divide warm djon djon rice among 4 shallow bowls (about 1/2 cup cooked rice per serving base, see servings below).

Arrange roasted corn and cherry tomatoes, pickled red onions, fried sweet plantain slices and a generous spoonful of pikliz in sections over the rice.

Drizzle epis aioli over the bowl or serve on the side. Sprinkle chopped cilantro and serve with lime wedges.

Serve immediately so plantains stay crisp and rice is warm.