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Dombrèy calalou djondjon, Haitian Caribbean dumplings revisited
This recipe revisits dombrèy, Haitian Caribbean dumplings by infusing them with the strong flavors of okra, blue crab and djondjon mushrooms
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Prep Time
1
hour
hr
Cook Time
2
hours
hrs
Ingredients
For the broth
6
cups
of water
1
piment bouc
1
tsp
whole peppercorn
3
whole garlic cloves
1
bunch of thyme
1
tsp
salt
1
cup
djondjon
For the dombrèy, Caribbean dumplings
4
cups
of flour
½
cup
of prepared broth
½
cup
of water
1
tsp
salt
For the stew
1
tbsp
oil
½
onion chopped
5
garlic cloves chopped
1
medium sized bell pepper chopped
1
can of stewed tomatoes
5
medium sized blue crabs cleaned
4
cups
calalou stems cut off
2
cups
prepared djondjon broth
Instructions
For the broth
Combine all ingredients in a pot and bring to a boil Reduce the heat and let simmer for about 45 minutes
Remove from heat and let cool completely
Strain the liquid and measure two (2) cups for the stew
For the dombrèy
In a bowl, mix the flour and salt
Make a well in the center
Slowly whisk in the broth and water until you get a soft dough
Knead until the dough no longer sticks to your fingers
Roll into small balls
For the stew
In a thick bottom pan, heat the oil
Add the onion, garlic, bell pepper and cook until translucent
Incorporate the stewed tomatoes with their juice and the okra
Cook mixing constantly until the vegetables lose their vibrancy and start releasing their juice, about 15-20 minutes
Ladle the strained broth
Add the dombrèy (Caribbean dumplings)
Taste and adjust the seasoning as needed
Add the blue crabs to the pot and let simmer on low for about 45 minutes
Once the mixture thickens turn off the heat and allow to cool
Serve as a main dish