📝 About This Recipe
Diri ak Djon Djon is the crown jewel of Haitian celebratory cuisine, distinguished by its striking deep-ebony color and earthy, umami-rich aroma. This legendary dish derives its unique character from the rare 'Djon Djon' mushrooms found in Northern Haiti, which release a dark, flavorful ink when steeped. Combined with sweet green peas, aromatic spices, and a hint of coconut, this rice is a luxurious sensory experience that embodies the soul of Haitian hospitality.
🥗 Ingredients
The Mushroom Essence
- 2 cups Dried Djon Djon mushrooms (stems removed if very woody)
- 4 cups Boiling water (to steep the mushrooms)
The Rice and Aromatics
- 3 cups Long-grain white rice (Jasmine rice works beautifully; rinsed until water runs clear)
- 3 tablespoons Vegetable oil
- 3 tablespoons Haitian Epis (Seasoning base) (A blend of scallions, garlic, peppers, and parsley)
- 1 cup Green peas (Frozen or canned (drained))
- 1/2 cup Lima beans (Optional, for traditional texture)
- 4 cloves Garlic (minced)
- 4-5 whole Cloves (pushed into a small piece of onion for easy removal)
Seasoning and Finishing
- 1 whole Scotch Bonnet pepper (do not cut; keep whole for aroma without high heat)
- 3 sprigs Thyme (fresh)
- 1/2 cup Coconut milk (unsweetened, for creaminess)
- 2 teaspoons Salt (adjust to taste)
- 1/2 teaspoon Black pepper (freshly ground)
- 1 tablespoon Butter (cold, for the final fluffing)
👨🍳 Instructions
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1
Place the dried Djon Djon mushrooms in a heat-proof bowl and pour 4 cups of boiling water over them. Let them steep for at least 15-20 minutes until the water turns a deep, opaque black.
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2
Set a fine-mesh strainer over a large bowl and pour the mushrooms and liquid through. Use the back of a spoon to press the mushrooms firmly, extracting every drop of flavor. Discard the mushroom solids.
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3
In a large heavy-bottomed pot or a traditional 'marmite', heat the vegetable oil over medium heat.
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4
Add the Haitian Epis and minced garlic to the oil. Sauté for 2-3 minutes until fragrant but not browned.
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5
Stir in the green peas and lima beans, coating them in the aromatic oil for about 2 minutes.
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6
Add the rinsed rice to the pot. Stir constantly for 3-4 minutes to 'toast' the grains; this ensures the rice stays fluffy and individual rather than mushy.
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7
Pour in the reserved black mushroom water and the coconut milk. Stir gently to combine.
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8
Add the salt, black pepper, whole cloves, and thyme sprigs. Taste the liquid—it should be slightly over-salted to ensure the rice is perfectly seasoned once absorbed.
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9
Place the whole Scotch Bonnet pepper on top of the liquid. Be very careful not to puncture it, as you want the floral aroma, not the intense spice.
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10
Bring the liquid to a rolling boil over medium-high heat. Allow it to boil uncovered until the water level drops to the surface of the rice and small 'steam holes' appear.
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11
Once the water has mostly evaporated from the surface, reduce the heat to the lowest possible setting. Remove the Scotch Bonnet (if you fear it bursting) and the thyme sprigs.
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12
Cover the pot with a tight-fitting lid. For an authentic touch, place a piece of parchment paper or foil under the lid to create a perfect seal.
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13
Steam the rice for 20 minutes undisturbed. Do not lift the lid!
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14
After 20 minutes, turn off the heat. Add the tablespoon of butter on top, cover again, and let it sit for 5 more minutes.
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15
Fluff the rice gently with a fork to distribute the peas and the mushroom color evenly. Serve hot and enjoy the aroma.
💡 Chef's Tips
If you cannot find whole Djon Djon mushrooms, you can use Djon Djon bouillon cubes (Maggi), though the flavor will be less complex. Always rinse your rice until the water is clear to remove excess starch, which prevents the rice from becoming gummy. Be extremely careful with the Scotch Bonnet pepper; if it bursts, the entire pot of rice will become incredibly spicy. For the best texture, use a heavy cast-iron pot or a Dutch oven which distributes heat evenly and prevents burning at the bottom. If the rice feels too firm after the steaming time, sprinkle 2 tablespoons of warm water over the top and steam for another 5 minutes.
🍽️ Serving Suggestions
Serve alongside 'Griot' (Haitian fried pork) for the most iconic national pairing. Pairs beautifully with 'Poulet en Sauce' (chicken in Creole tomato sauce) to provide a moisture contrast. Add a side of 'Pikliz' (spicy pickled vegetable relish) to cut through the earthy richness of the rice. Complement the meal with fried sweet plantains (Bannann Peze) for a touch of sweetness. A cold glass of Kremas or a simple limeade balances the savory umami flavors perfectly.