Diri Djon Djon with Turkey Necks, Macaroni Salad & Ti-Malice: A Bold Haitian Comfort Plate

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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