another great dish they make is conch lord have mercy they can cook. I love caribbean food its my favorite. thx so much for the info. Where in NYC can i buy those djon mushrooms tho?

It's called rice with black mushrooms and conch lambi...here are the recipes: RICE WITH BLACK MUSHROOMS 2 cups djon-djons mushrooms or dried mushrooms 2 tablespoons vegetable oil or olive oil 3 garlic cloves, crushed & minced 1 small onion, chopped 2 cups long-grain rice, rinsed with cold water 2 teaspoons salt 4 cloves 12 ounces fresh lima beans or frozen lima beans, & or green peas 1-2 sprig thyme 1 green scotch bonnet pepper In a small saucepan soak mushrooms in 4 cups of water for 10 minutes. Boil mushrooms on low heat 10 minutes. Strain the mushrooms through a very fine sieve, discard the mushrooms, & reserve the liquid. Add oil to pot on medium heat. Stir in garlic, onion & shallot for 2 minutes. Add rice and stir for 3 minutes. Add mushroom water, salt, cloves, and lima beans and peas, if using. Bring to boil until water evaporates. Lower heat, stir rice and place Scotch Bonnet pepper and thyme on top of rice. Cover and cook for 20 minutes on simmer. Remove hot pepper and thyme. Stir and serve. CONCH LAMBI Ingredients: 1 1/2 pounds shelled conch, cleaned, skinned 2 limes, halved 1/4 cup unsalted butter 1 medium onion, peeled, halved, sliced 3 cloves garlic, peeled, minced 1 1/2 teaspoons minced shallots 1 tomato, peeled, seeded, chopped 3/4 cup water 3 tablespoons tomato paste 1 1/2 teaspoons minced fresh thyme, or 1/2 teaspoon dried thyme 1/2 Scotch bonnet chili, minced Salt and black pepper to taste Hot cooked rice Directions: Pound the conch to 1/8-inch thick with a mallet; cut it into 1 1/2-inch squares. Place the conch in a medium bowl; squeeze the limes over the top. Add the lime rinds and water to cover. Cover and refrigerate 1-1 1/2 hours. Drain and discard the rinds. In a Dutch oven or large pot, melt the butter. Add the onion, garlic and shallots and sauté until soft but not brown, about 5 minutes. Stir in the tomato, water, tomato paste, thyme, minced chili and conch. Heat over medium to boiling; reduce the heat to low. Simmer, partially covered, until the conch is fork tender, 45-50 minutes, stirring occasionally. Season to taste with salt and pepper. Serve over hot cooked rice. I'M NOT SURE WHERE YOU CAN FIND THE MUSHROOM BUT YOU CAN TRY THIS STORE: LEE'S GROCERY (973) 375-4351 1316 Clinton Ave Irvington, NJ 07111 Cross Street: Near intersection of Grant Pl and Clinton Ave Hours of Operation: Monday 08:00 AM - 8:00 PM, Tuesday 08:00 AM - 8:00 PM, Wednesday 08:00 AM - 9:00 PM, Thursday 08:00 AM - 9:00 PM, Friday 08:00 AM - 9:00 PM, Saturday 08:00 AM - 9:00 PM, Sunday 08:00 AM - 6:00 PM Category Types: Grocery Stores Parking: Street Brands: Shrimp Brand rice Products and Services: Haitian Food, Chinese Food, Languages Spoken: English Year Established: 1985 Ambiance: Casual Reservations Policy: None Price: $10 - $20

I like Erinca's recipe, but here is another one for you - add dried mushrooms soaked for 30 minutes, along with liquid. 4 cups of rice 2 cups of boiled black beans 6 cups water 5 tablespoons of oil 4 teaspoons of tomato paste 1/4 cup of chopped green peppers 1 pinch of oregano 1/2 teaspoon mashed garlic 1/8 cup of capers 1/4 cup of chopped celery 1 teaspoon of finely chopped parsley 1 teaspoon of finely chopped coriander/cilantro 1/2 teaspoon of thyme leaves 1 cube of chicken bouillon 1 teaspoon of salt Preparation: Heat 3 spoons of oil in an iron pot and add the herbs, olives, spices and the salt. Stir while adding the tomato paste. Add the beans, also while stirring, then add the chicken stock. Once well heated, add the remaining water and bring to a boil. Add the rice and stir regularly to avoid excessive sticking. When all the water has evaporated cover with a tight-fitting lid and simmer on very low heat. Wait 15 minutes, uncover, stir, and add the remaining oil. Cover again and wait another 5 minutes. The rice should be firm but tender inside. If necessary, cover and leave another 5 minutes on very low heat. Serve with meat, (or seafood) and a side dish. Good Luck!