📝 About This Recipe
Diri ak Pwa Wouj is the soul of Haitian gastronomy, a fragrant and deeply comforting staple that graces every Sunday dinner table. This iconic dish transforms humble long-grain rice and red kidney beans into a masterpiece using 'Epis'—Haiti’s signature aromatic herb base—and creamy coconut milk. The result is a savory, nutrient-dense, and perfectly fluffy rice that carries the warmth and vibrant spirit of the Caribbean in every bite.
🥗 Ingredients
The Beans
- 1 cup Dry Red Kidney Beans (soaked overnight or quick-boiled until tender)
- 6 cups Water (for boiling the beans; reserve the cooking liquid)
- 3 pieces Garlic Cloves (crushed)
The Rice and Aromatics
- 3 cups Long-grain White Rice (rinsed until water runs clear)
- 3 tablespoons Haitian Epis (Green Seasoning) (blend of scallions, garlic, peppers, and parsley)
- 3 tablespoons Vegetable Oil
- 1/2 cup Coconut Milk (full fat for richness)
- 4-5 pieces Whole Cloves (pressed into a piece of onion or pepper)
- 1 piece Scotch Bonnet Pepper (keep whole for flavor, do not burst for less heat)
- 3 pieces Thyme Sprigs (fresh)
- 1 piece Bouillon Cube (chicken or vegetable flavor)
- 1.5 teaspoons Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly ground)
👨🍳 Instructions
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1
Place the soaked beans in a large pot with 6 cups of water and the crushed garlic. Boil over medium-high heat for 30-40 minutes until the beans are tender but not mushy.
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2
Once the beans are cooked, drain them into a bowl, making sure to reserve every drop of the purple-tinted cooking liquid. This liquid is the secret to the rice's color.
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3
Measure the reserved bean liquid. You will need roughly 5 to 5.5 cups of total liquid for 3 cups of rice. If you are short, supplement with water or additional coconut milk.
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4
In a heavy-bottomed pot (preferably a Dutch oven or 'marmite'), heat the vegetable oil over medium heat.
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5
Add the Haitian Epis to the hot oil. Sauté for 2-3 minutes until fragrant and the moisture has slightly evaporated, creating a flavor base.
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6
Add the cooked beans to the pot with the Epis. Stir-fry the beans for about 3-5 minutes; this 'toasting' step deepens the flavor of the beans.
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7
Pour in the reserved bean liquid and the coconut milk. Add the bouillon cube, salt, pepper, and thyme.
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8
Bring the liquid to a rolling boil. Taste the broth; it should be slightly over-salted to ensure the rice is perfectly seasoned once it absorbs the water.
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9
Add the rinsed rice to the boiling pot. Stir once to distribute the beans and rice evenly.
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10
Place the whole Scotch Bonnet pepper and the cloves on top of the rice. Do not stir again.
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11
Allow the rice to cook uncovered over medium-high heat until the water level has evaporated down to the surface of the rice (about 8-10 minutes).
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12
Once the water has cratered, reduce the heat to the lowest setting. Cover the pot with a tight-fitting lid (traditionally, a piece of parchment paper or plastic wrap is placed under the lid to seal in steam).
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13
Steam the rice for 20-25 minutes. Do not peek! This 'toufè' method ensures every grain is separate and fluffy.
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14
Remove the lid, discard the thyme sprigs and Scotch Bonnet. Fluff the rice gently with a fork to combine the beans and serve hot.
💡 Chef's Tips
For the best color, use the water the beans were boiled in; never discard it! If you don't have Epis, blend scallions, garlic, bell pepper, and parsley with a little oil as a quick substitute. Be careful not to puncture the Scotch Bonnet pepper unless you want extreme heat; the goal is the floral aroma. To get the 'gratin' (the crispy rice at the bottom), let the rice sit on low heat for an extra 5 minutes at the end. Always rinse your rice thoroughly to remove excess starch, ensuring the grains stay separate and fluffy.
🍽️ Serving Suggestions
Serve with Poulet Aux Noix (Haitian Cashew Chicken) for a traditional feast. Pairs beautifully with Griot (fried pork) and a side of spicy Pikliz (pickled vegetable relish). Add a side of fried sweet plantains (Bannann Peze) to balance the savory flavors. Enjoy with a fresh avocado salad sliced on the side. Wash it down with a glass of cold 'Jus de Citron' (Haitian lime juice) or a Prestige beer.