Caribbean
Diri Djon Djon (Haitian Black Mushroom Rice)
A classic Haitian rice dish made with rare black djon djon mushrooms, basmati rice, and sweet green peas, infused with epis and a whole scotch bonnet pierced with cloves for deep, aromatic flavor.
Ingredients
- 1 cup Horizon Vert Foods Djon Djon (dried black mushroom)
- 1–2 tablespoons Horizon Vert Foods Djon Djon liquid
- 3 cups Horizon Vert Foods parboiled basmati rice
- 6 cups water
- 12 oz frozen green peas
- 2–3 tablespoons epis
- 1 Scotch bonnet pepper
- 2–3 whole cloves
- 1 scallion, sliced
- 2 cloves garlic, whole
- 2–3 tablespoons neutral oil
- Seasoning to taste: salt, pepper, adobo, chicken bouillon, Goya Total all-purpose seasoning
Instructions
- 1
Sift through the djon djon mushrooms briefly to remove any debris. Boil them in 6 cups of water for about 10–15 minutes, then strain. Keep the dark mushroom broth — this is your djon djon water. Blend the mushrooms with some of the broth and strain them back in for a richer flavor.
- 2
In a large pot, heat 2–3 tablespoons of neutral oil over medium heat. Add the garlic, scallion, and epis. Sauté for 2–3 minutes until fragrant.
- 3
Add the frozen green peas to the pot and stir to combine. Pour in the reserved djon djon broth along with all the seasonings to taste.
- 4
Pierce the scotch bonnet with a few whole cloves and add it to the pot for aroma — do not burst it unless you want the dish spicy.
- 5
Rinse the rice until the water runs clear, then stir it into the pot so it is evenly distributed. Bring to a gentle boil and allow most of the water to evaporate.
- 6
Lower the heat, cover, and let simmer until the water is fully absorbed and the rice is cooked through, about 25–30 minutes.
- 7
Remove the scotch bonnet and cloves before serving.
Tips
Blending some of the mushrooms back into the broth deepens the color and earthy flavor of the rice.
Keep the scotch bonnet whole and pierced with cloves — it perfumes the pot without making the rice spicy.
Rinse the basmati until the water runs clear so the grains stay separate and fluffy.
Resist lifting the lid while the rice simmers — trapped steam is what cooks it evenly.
Serve with stewed meats, griot, or fried fish for a traditional Haitian plate.