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A vibrant plate of Haitian black mushroom rice with stewed turkey necks, creamy macaroni salad, and a side of fiery Ti-Malice sauce.
A Classic Haitian Comfort Combo—Rich, Flavorful, and Full of Culture
This dish is more than a meal—it’s a celebration of Haitian comfort food. Featuring tender, well-seasoned turkey necks or legs, served with Diri Djon Djon (black mushroom rice) and creamy macaroni salad, this plate brings together heritage flavors and time-honored cooking methods that run deep in Caribbean kitchens.
Topped off with a side of Ti-Malice, Haiti’s beloved spicy-creole condiment, this recipe from Laurie K F Morales (@cookingwithlauriem) is soulful, savory, and rooted in Black Caribbean tradition. From the wash ritual to the green seasoning marinade—this is flavor, intention, and history on a plate.
Ingredients: What You’ll Need
For the Meat
- Turkey necks or turkey legs, cut and cleaned
- Salt, lime, and lemon (for washing)
- Boiling water, to rinse
- Green seasoning marinade
- Fresh lemon juice
- Sea salt
- Dried oregano
- Ground sage
- Ground coriander
For Cooking the Meat
- Tomato paste – 1–2 tablespoons
- Splash of water (enough to melt down tomato paste)
- More green seasoning marinade
- Sea salt, to taste
- Garlic powder, to taste
For the Diri Djon Djon (Haitian Black Mushroom Rice)
- Djon Djon mushrooms or Djon Djon seasoning
- Rice – 2 cups, rinsed
- Salt, oil, and aromatics (onion, garlic, thyme, etc.) to your liking
For the Macaroni Salad
- Cooked elbow macaroni
- Mayonnaise
- Parmesan cheese
- Salt & black pepper, to taste
To Serve
- Ti-Malice sauce (store-bought or homemade)
Step-by-Step Instructions
1. Clean & Prep the Turkey
- Rinse cut turkey necks or legs in a bowl with salt, lime, and lemon.
- Pour boiling water over the meat, swish, and drain. This helps tighten the skin and clean the meat thoroughly.
2. Marinate the Meat
- Season the clean turkey with a generous amount of green seasoning, lemon juice, sea salt, oregano, sage, and coriander.
- Cover and let it marinate for at least 1 hour, preferably overnight for deeper flavor.
3. Cook the Diri Djon Djon
- In a pot, cook Djon Djon mushrooms in water to extract their black essence.
- Strain and reserve the liquid.
- Cook rinsed rice in the mushroom broth with salt, oil, garlic, thyme, and onions. Simmer until fluffy and dark in color.
4. Cook the Turkey
- In a separate pot, add the marinated turkey and a splash of water to prevent sticking.
- Stir in tomato paste and cook down.
- Add more green seasoning, sea salt, and garlic powder.
- Let the meat cook down slowly until tender and coated in rich pan sauce.
5. Make the Macaroni Salad
- Boil elbow macaroni until tender. Drain and cool.
- Mix with mayonnaise, Parmesan cheese, and season to taste with salt and pepper.
6. Plate It Up
- On a plate, layer your Diri Djon Djon, spoon over the stewed turkey, and serve with a side of macaroni salad.
- Add a spoonful of Ti-Malice on the side for heat and depth.
Pro Tips & Flavor Notes
- Wash with care: The traditional lime-lemon-salt rinse is more than habit—it helps prep meat for marinades and deepen flavor absorption.
- Don’t rush the marinade: Let your turkey marinate overnight for that real deep flavor.
- Want it spicy? Add scotch bonnet or hot pepper to your green seasoning.
- No Djon Djon mushrooms? Use Maggi’s Djon Djon seasoning cube for a shortcut.
About the Creator
This flavor-rich dish is shared by Laurie K F Morales, the heart behind @cookingwithlauriem. Known for her vibrant Caribbean dishes and bold kitchen energy, Laurie brings culture, creativity, and love to every plate. Follow her for more Haitian and Afro-Caribbean recipes that honor tradition and taste.
Laurie K F Morales | @cookingwithlauriem