Haitian Black Mushroom Rice, also known as Diri ak Djon Djon, is a beloved traditional dish in Haitian cuisine. This flavorful, aromatic rice gets its distinctive black color and earthy taste from dried djon djon mushrooms, which are unique to Haiti. Diri ak Djon Djon is often reserved for special occasions and family gatherings, but it’s delicious enough to enjoy any day of the week.
Heres a step-by-step guide to making this flavorful dish that combines rice, mushrooms, and spices to create an authentic taste of Haiti.
Hey there, food lovers! If you’re lookin’ to spice up your dinner game with somethin’ totally outta the ordinary, lemme introduce you to a dish that’s straight-up enchanting: Haitian Black Rice with Peas and Mushrooms. At our lil’ corner of the web, we’re all about diggin’ into global flavors, and this Caribbean treasure, also known as Djon-Djon Rice, is a must-share. It’s a traditional Haitian plate that’s got this deep, earthy taste, a striking dark color, and a vibe that’ll transport you right to the heart of Haiti. Best part? It’s pretty darn simple to whip up, even if you ain’t a kitchen pro.
In this post, I’m gonna break down everything you need to know ‘bout Haitian Black Rice with Peas and Mushrooms. We’ll chat about what makes it so special how to make it step-by-step where to snag the star ingredient, and why it’s a dish worth servin’ up at your next meal. So, grab a seat, and let’s dive into this flavor-packed journey together!
What Is Haitian Black Rice with Peas and Mushrooms?
First things first, let’s clear up what this dish actually is. Haitian Black Rice, often called Djon-Djon Rice, ain’t made with actual black rice like you might think. Nah, the “black” comes from a unique dried mushroom called Djon-Djon, which grows in the northern parts of Haiti. When you soak or boil these lil’ fungi, they release this dark, almost inky liquid that dyes the rice a deep gray or black and gives it a rich, umami kick. Toss in some peas for texture, maybe some shrimp or other goodies, and you’ve got a side dish (or main, if you’re feelin’ it) that’s a staple in Haitian homes.
This ain’t just food—it’s culture on a plate You’ll find it at family gatherings, street food stalls, and fancy dinners alike in Haiti It’s got this earthy depth from the mushrooms, a hint of spice if you want it, and a comforting feel that pairs with just ‘bout anything. We’re talkin’ a dish that’s been passed down through generations, and once you taste it, you’ll get why it’s so loved.
Why You’re Gonna Love This Dish
Before we get to the nitty-gritty of cookin’ lemme hype you up on why Haitian Black Rice with Peas and Mushrooms deserves a spot on your table
- Flavor Explosion: That Djon-Djon mushroom broth brings a savory, almost meaty taste that’s unlike anything else. It’s subtle but powerful.
- Quick ‘n’ Easy: Most recipes come together in under 30 minutes, makin’ it perfect for a weeknight dinner when you’re crunched for time.
- Versatile as Heck: Serve it as a side with chicken, shrimp, or pork, or make it the star with some extra veggies. You do you!
- Cultural Vibes: Cookin’ this feels like a mini trip to Haiti. It’s a chance to connect with a rich culinary tradition right from your kitchen.
- Eye-Catchin’ Look: That dark rice color? Total conversation starter. Your guests are gonna be like, “Whoa, what’s this?”
Convinced yet? Good, ‘cause now we’re rollin’ up our sleeves and gettin’ into how to make this bad boy.
Ingredients for Haitian Black Rice with Peas and Mushrooms
Let’s start with what you’ll need. I’m keepin’ this simple, based on a classic recipe for about 4-6 servings. If you’re cookin’ for a crowd, just double up!
- 2 cups long-grain white rice or jasmine rice – This type cooks up nice and fluffy, perfect for soakin’ up the flavors.
- 1 cup dried Djon-Djon mushrooms – The star of the show! These give the color and taste. More on where to find ‘em later.
- 1 cup green peas – Canned, frozen, or even fresh lima beans work. Adds a pop of sweetness and texture.
- ½ onion, chopped – For that base flavor. Don’t skip it.
- 1-2 garlic cloves, minced – ‘Cause garlic makes everything better, right?
- 3-4 tablespoons olive oil or veggie oil – For sautéin’ your aromatics.
- 1 teaspoon salt – Adjust to your likin’.
- ½ teaspoon black pepper – Just a lil’ kick.
- ½ teaspoon red pepper flakes or a whole hot pepper – Optional, if you wanna turn up the heat a notch.
- 1 teaspoon paprika – Adds a smoky warmth, especially if you’re pairin’ with shrimp.
- ½ pound shrimp (optional) – Shells on or off, your call. Great for makin’ it a full meal.
- 4-5 cups water – For boilin’ the mushrooms and cookin’ the rice.
Got all that? If not, no worries—most of these are pantry staples, and I’ll help ya with the tricky one (them mushrooms) in a sec.
Step-by-Step Guide to Cookin’ Haitian Black Rice
Alright, let’s get to the fun part—makin’ this dish! I’m breakin’ it down into easy steps so you don’t miss a beat. Grab a pot and a skillet, and let’s do this thang.
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Prep the Mushroom Broth
Start by bringin’ 4 cups of water to a boil in a pot. Toss in them dried Djon-Djon mushrooms. Once it’s boilin’, lower the heat to a simmer and let ‘em steep for 5-10 minutes. The longer they sit, the darker your rice gonna be. After, strain out the mushrooms (you just want the liquid) and set that dark broth aside. Don’t toss them mushrooms yet—you might reuse ‘em if you need more liquid. -
Sauté the Good Stuff
While the mushrooms are doin’ their thing, heat up 3 tablespoons of oil in a skillet over medium heat. Add your chopped onion and minced garlic, sprinkle a pinch of salt and pepper, and cook ‘til they’re soft and smellin’ amazing—bout 5 minutes. Then, mix in the peas. If you’re usin’ frozen, make sure they thaw a bit first. -
Cook the Rice
Pour that mushroom broth into the skillet with the onion, garlic, and peas. Add the rice, give it a quick stir, and bring it all to a boil. Once boilin’, lower the heat to a simmer, cover it up, and let it cook for 15-20 minutes ‘til the rice is tender and the liquid’s mostly gone. Don’t overmix, or you’ll get mushy rice, and nobody wants that! -
Optional Shrimp Action
If you’re addin’ shrimp, heat a separate skillet with a tablespoon of oil. Season the shrimp with paprika, salt, and pepper, then cook ‘em ‘til they’re pink and browned on both sides—bout 2-3 minutes per side. Don’t overcook ‘em; they toughen up quick. -
Plate It Up
Fluff the rice with a fork, serve it hot, and top with the shrimp if you went that route. Boom, you’ve got yourself a plate of Haitian Black Rice with Peas and Mushrooms that’s ready to impress!
Quick Tips for the Best Results
Wanna make sure your dish is top-notch? Check out these handy pointers in this lil’ table I whipped up:
| Tip | Why It Matters |
|---|---|
| Soak mushrooms longer | Steepin’ overnight gets ya a deeper color and flavor. |
| Don’t use regular water | Stick to mushroom broth only, or the rice won’t be dark. |
| Taste-test your seasonin’ | Adjust salt and spice as you go—everyone’s palate different. |
| Cook shrimp separate | Keeps ‘em tender, not rubbery. Add at the end. |
| Use good-quality rice | Cheap stuff can get sticky. Go for jasmine or long-grain. |
Where to Find Djon-Djon Mushrooms
Now, I know y’all might be wonderin’, “Where the heck do I get these Djon-Djon mushrooms?” They ain’t exactly sittin’ on every supermarket shelf, especially if you’re outside big cities or Haitian communities. These dried lil’ gems are mostly sold in specialty stores, often ones owned by folks from the Caribbean or Haiti. Look for West Indian markets in your area—they’re your best bet for a fair price. If you’re stuck, some online spots carry ‘em, but they can get pricey, so shop smart.
If you strike out completely, you can sub in other dried mushrooms from the store. They won’t give the exact same color or taste, but they’ll still make a tasty dish in a pinch. Just don’t expect that true Haitian flair without the real deal.
Health Perks of Djon-Djon Mushrooms
Here’s a lil’ bonus—those Djon-Djon mushrooms ain’t just tasty; they might be good for ya too! Word is, they’re packed with protein, fiber, and stuff that fights inflammation and boosts your immune system. Now, I ain’t no doctor, and there ain’t hard science backin’ this up just yet, but in Haitian homes, this dish is seen as hearty and nourishin’. Plus, with peas addin’ some extra nutrients, you’ve got a meal that feels as good as it tastes.
What to Serve with Haitian Black Rice
One of the best things ‘bout this rice is how it plays nice with so many proteins and sides. Here’s some ideas to mix and match:
- Shrimp Creole or Seared Shrimp: The classic pairin’. That paprika-seasoned shrimp on top? Chef’s kiss.
- Fried Pork (Griot): Crispy, juicy pork chunks bring a salty contrast to the earthy rice.
- Chicken with Peppers: A saucy chicken dish with onions and bell peppers adds color and zing.
- Goat in Sauce: If you’re feelin’ adventurous, slow-cooked goat meat in a spicy Creole sauce is a traditional match.
- Spicy Pickled Cabbage (Pikliz): This tangy, fiery side cuts through the richness of the rice.
- Fried Plantains: Sweet and crispy, they balance out the savory vibes.
I usually serve mine with shrimp ‘cause it’s quick, but on a Sunday when I’ve got time, I’ll go all out with some griot and plantains. What’s your go-to combo? Lemme know!
Variations to Mix Things Up
Not every Haitian cook makes this rice the same way, and that’s the beauty of it. Here’s a few twists you can try if you wanna switch things up:
- Add Some Heat: Toss in cayenne pepper or a few drops of hot sauce if you like a lil’ burn.
- Veggie Vibes: Swap chicken bouillon for veggie broth to keep it meat-free. Still delish!
- Extra Freshness: Mix in chopped parsley or bell peppers at the end for a burst of color and crunch.
- Seafood Fancy: Instead of shrimp, try lobster or even conch for a luxe feel.
- Bean Switch: Use lima beans instead of peas for a creamier texture.
Experimentin’ is half the fun, so don’t be scared to make it your own. We’ve tried a few of these at home, and the hot sauce version is a crowd-pleaser for sure.
Storin’ and Reheatin’ Tips
Made too much? No prob! Haitian Black Rice stores like a dream. Pop leftovers in the fridge for up to 3 days in an airtight container. If you’ve got a big batch, you can freeze it for a couple months—just use a freezer bag to save space.
When
Caribbean Entertainment Magazine
- Nov 6, 2024
- 3 min read
Haitian Black Mushroom Rice, also known as Diri ak Djon Djon, is a beloved traditional dish in Haitian cuisine. This flavorful, aromatic rice gets its distinctive black color and earthy taste from dried djon djon mushrooms, which are unique to Haiti. Diri ak Djon Djon is often reserved for special occasions and family gatherings, but it’s delicious enough to enjoy any day of the week.
Heres a step-by-step guide to making this flavorful dish that combines rice, mushrooms, and spices to create an authentic taste of Haiti.
- 1 cup of dried djon djon mushrooms (or mushroom powder if dried mushrooms are unavailable)
- 4 cups water
- 2 cups long-grain rice
- 1/4 cup vegetable oil or butter
- 1 small onion, finely chopped
- 1 bell pepper, finely chopped
- 1 teaspoon garlic, minced
- 1 cup green peas or lima beans (optional)
- 1 scotch bonnet pepper (optional, for a touch of heat)
- 1 teaspoon thyme
- Salt and pepper to taste
- Prepare the Djon Djon Mushroom Stock
- In a medium pot, add the dried djon djon mushrooms and 4 cups of water. Bring to a boil, then let it simmer for about 10–15 minutes. This will release the mushroom’s color and flavor into the water.
- Strain the liquid into a bowl and discard the mushrooms. Set aside the black mushroom stock; this will be the base for cooking the rice.
- Rinse and Prepare the Rice
- Rinse the rice under cold water until the water runs clear to remove excess starch. Set aside.
- Sauté Vegetables and Spices
- In a large pot, heat the oil or butter over medium heat. Add the chopped onion, bell pepper, and garlic. Sauté until the vegetables are soft and fragrant, about 3–5 minutes.
- Combine Ingredients
- Add the rice to the pot with the vegetables and stir to coat the rice in the oil and seasoning. Add thyme, salt, and pepper.
- Slowly pour in the djon djon mushroom stock. Stir everything together, then bring the mixture to a boil.
- Cook the Rice
- Once the pot reaches a boil, reduce the heat to low, cover, and let it simmer for about 20 minutes or until the rice has absorbed all the liquid and is tender. If you’re adding green peas or lima beans, add them during the last 10 minutes of cooking.
- For added heat, you can place a whole scotch bonnet pepper on top of the rice during cooking (do not pierce it if you prefer a milder flavor).
- Fluff and Serve
- Remove the pot from the heat and let it sit, covered, for a few minutes. Fluff the rice with a fork before serving.
Diri Djon djon | Haitian Black rice
FAQ
What is Haitian black rice called?
Haitian black rice is called Diri Djon Djon.
Is Haitian black rice good for you?
Yes, Haitian Black Rice, also known as Diri Djon Djon, is considered very healthy. It’s a nutrient-rich dish made with black rice and dried black mushrooms (djon djon), which are known for their antioxidant properties.
What are Haitian black mushrooms called?
Djondjon (also spelled djon djon or djon-djon) is the common name for black edible mushrooms used as a delicacy in some Haitian dishes, such as diri djondjon.
What is black rice called in Haitian Creole?
Djon djon rice is to Haitians what gold is to royalty. Commonly known as “black rice”, it’s one of our most unique and delicious dishes.
What is Haitian black rice?
Haitian Black Rice gets its distinctive color and earthy flavor from a unique ingredient – the Djon Djon mushroom, found only in Haiti. These mushrooms impart a deep, black hue and an almost truffle-like flavor to the rice, making it a unique and sought-after dish.
How to cook Haitian mushroom rice?
Make sure you have plenty of djon djon water to cook the rice. If you need water, use the leftover mushrooms to resoak or boil. If you use regular water or chicken broth, the rice will not be dark, and the taste might change. It is always good to adjust your seasoning. Seasoning this Haitian mushroom rice the right way is essential.
What is Haitian black rice (diri djon djon)?
Haitian Black Rice (Diri Djon Djon) is a flavorful, mushroom-infused dish known for its striking black color and rich taste. Here’s a quick summary to get started: Key Ingredient: Dried djon djon mushrooms, which create the signature black broth. Make mushroom broth by steeping and simmering djon djon mushrooms.
What is black mushroom rice?
The famous Black Mushroom Rice (Black Rice with Djon-Djon, Riz Djon Djon, Diri ak Djon Djon, or Diri Djon Djon) is a traditional Haitian dish. This rice is commonly served with meat, poultry, or seafood dishes, specializing in Haitian culinary culture. This Haitian Black Rice recipe is present in most events, whether at family or public gatherings.
What kind of rice do you use in Haiti?
Jasmine Rice – I prefer to use Jasmine Rice for this recipe because of the flavor. It is also the most commonly used rice in Haiti, and it smells great. Dry Djon Djon or Maggie Cubes – The cubes are very delicious and taste just like the real deal. You can also find the djon djon here as well. Medium yellow onion – Diced.
How do you make Haitian black rice?
To make authentic Haitian Black Rice, you’ll need: 1. Soak and Cook the Djon-Djon go through the djon-djon to remove debris. Soak in 4 cups of stock or water for 15 minutes. Bring to a simmer over medium-low heat and cook for 10 minutes. Strain, reserving the potage.