How to make Haitian Tonm Tonm with Djondjon

🥘 Tonm-Tonm of Breadfruit with Okra & Djondjon Sauce

Ingredients (serves 4)

• 1 breadfruit (about 1.5–2 kg raw)

• 300 g fresh okra

• 1 stewing chicken (about 1.2 kg)

• 300 g (fresh blue crab)

• 1 large onion (or 2 medium)

• 2 garlic cloves

• 1 tbsp djondjon paste (Haitian black mushroom)

• 2 limes (for marinade, seasoning, and cleaning)

• 4 tbsp sunflower oil

• Salt, pepper, chili to taste

• Aromatic herbs (thyme, parsley, bay leaves, rosemary, sweet pepper, 1 bell pepper if desired)

Preparation

1. Pre-cooking the chicken

1. Cut the chicken into pieces.

2. Boil in a pot with salt, garlic, onion, herbs, and the juice of 1 lime for 30 minutes, until tender.

3. Reserve the cooking liquid—it will serve as broth.

2. Marinating the meats

1. In a large bowl, combine: pre-cooked chicken, crabs, juice of 1 lime, salt, pepper, chili, and herbs.

2. Let marinate at least 20 minutes.

3. Preparing the Djondjon sauce

1. Heat oil in a pot.

2. Sauté sliced onion and crushed garlic cloves.

3. Add the djondjon paste, letting it brown gently.

4. Stir in the marinated meats (chicken + crabs), mixing well.

5. Add the reserved chicken broth, cover, and simmer for 20 minutes.

4. Pre-cooking and adding the okra

1. Wash and cut the okra.

2. Cook it together with the marinated meat for better flavor.

3. Blend the cooked okra, then add it to the djondjon sauce for a slightly silky, glutinous texture.

5. Preparing the Breadfruit Tom-Tom

1. Peel and cut the breadfruit into pieces.

2. Boil in a large pot of salted water until the flesh is very tender (25–30 minutes).

3. Drain and pound in a mortar (or mash with a potato masher) until smooth and uniform.

4. Shape into 4 balls (1 per person).

Plating & Serving

Place 1 ball of breadfruit tom-tom on each plate.
Generously ladle over the djondjon sauce with okra, chicken, and crab.
Serve hot.