Glossary R
Riz Djon Djon refers to food from Haiti which is generally served with roasted chicken or pork.
Riz Djon Djon is made by cooking rice in the left over liquid after cooking the stems of Djon Djon which is a variety of small black mushroom indigenous to Northern Haiti.
The mushroom (Djon Djon) are inedible and only the left over liquid after boiling their stems are used in cooking Riz Djon Djon.
Reglisse / Réglisse is the French word for "liquorice (licorice)", as in Bâton de Réglisse or liquorice stick.
Licorice (Glycyrrhiza glabra) is a flavorful herb that has been used in food and medicinal remedies for thousands of years. Also known as "sweet root," licorice root contains a compound that is about 50 times sweeter than sugar.
Ribncan is a type of brown bean from Slovenia. Ribncan beans is also known and loved abroad due to its taste and quality.
Ribncan goes very well with Sour turnip or Sauerkraut.
Roux refers to a mixture of flour and fat used to thicken sauces, soups, and stews. Though usually made with butter, Rouxs are also made with bacon or poultry fats, margarine, and vegetable oil. The mixture is cooked for a brief time to remove the raw taste of the starch from the flour. Longer cooking results in a darker color, which is favorable in Creole cooking where Rouxs are cooked for long periods until they reach a dark brown color.