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.
- Main Steps:
- Make mushroom broth by steeping and simmering djon djon mushrooms.
- Sauté garlic and onion, then toast rice.
- Cook rice with mushroom broth, lima beans, Scotch bonnet pepper, and thyme.
- Perfect Texture Tips: Use the right rice-to-liquid ratio and a heavy pot with a tight lid.
This dish is traditionally served with meats like griot (fried pork) or seafood bouillon for a complete Haitian meal. Can't find djon djon mushrooms? Substitute with Maggi Djon Djon cubes for the color, though the flavor won't be as deep.
Ready to bring a taste of Haiti to your table? Let’s dive in!
Ingredients and Where to Find Them
Main Ingredients List
Here’s what you’ll need to make Haitian Black Rice (Diri Djon Djon):
- 2 cups long-grain rice
- 1 ounce dried djon djon mushrooms
- 2 cloves garlic, minced
- 1 medium onion, finely diced
- 2 tablespoons olive oil
- 1 cup lima beans or green peas
- 2 to 3 sprigs fresh thyme
- 1 whole Scotch bonnet pepper
- Salt and ground cloves, to taste
Where to Get Djon Djon Mushrooms
Dried djon djon mushrooms are the star ingredient, giving the dish its signature black color and earthy flavor. These mushrooms are native to northern Haiti and can be tricky to find. They’re usually not available at big grocery chains. Instead, check out Caribbean markets, specialty international stores, or online options like Eury's Market, where a 4 oz pack costs $16.99.
If you can’t find the mushrooms, Maggi Djon Djon cubes are an alternative. They add the black color but don’t fully capture the rich mushroom flavor.
Once you have the mushrooms, make sure to strain and save the broth - it’s essential for cooking the rice.
Culinary guides and user insights
Eury's Market, February 2024
Cooking Instructions
Making Mushroom Broth
Start by soaking 1 oz of dried mushrooms in 4 cups of water for 10 minutes. After soaking, simmer the mushrooms along with the soaking liquid for another 10 minutes. Strain the liquid using a fine-mesh strainer lined with cheesecloth or a paper towel. Set the broth aside and discard the mushrooms.
Rice Preparation
Once the broth is ready, move on to the rice. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add minced garlic and diced onions, sautéing for about 2 minutes until they become aromatic. Stir in the rice and toast the grains for 3–5 minutes.
Cooking Process
Add the prepared broth to the pot and season with salt and cloves. Stir in the lima beans and bring everything to a boil. As the liquid nearly evaporates (around 10–15 minutes), gently tuck in the Scotch bonnet and thyme. Cover the pot, lower the heat to a simmer, and steam for 15 minutes. Let the rice rest, covered, for another 5 minutes before fluffing it with a fork.
The result should be tender rice with a light coating on each grain, avoiding any mushiness. For additional tips on achieving the perfect texture and flavor, check out Getting the Best Results.
Getting the Best Results
Rice Texture Guide
To achieve perfectly cooked rice, focus on the water-to-rice ratio and consistent heat. Use long-grain rice and a heavy pot with a tight-fitting lid for even steaming. During the first 10–15 minutes, keep an eye on the liquid level - if it evaporates too quickly, lower the heat to avoid burning. The goal? Tender, separate grains that aren’t clumped or mushy.
Seasoning Tips
Start by sautéing garlic and onion to layer in flavor. For a subtle kick, pierce a Scotch bonnet pepper and let it simmer with the rice.
Problem-Solving Tips
If something goes wrong, it’s usually due to liquid amounts, heat settings, or the quality of your broth. Here’s how to fix common problems:
- Mushy rice: This happens when there’s too much liquid or overcooking. Cut back on the liquid and stick to the recommended steaming time.
- Undercooked rice: Not enough liquid or cooking time is the culprit. Add a bit of hot water, cover, and let it steam longer.
- Burnt bottom: Your heat is too high. Lower the temperature or switch to a heavy-bottomed pot.
- Uneven color: If using mushroom broth, it might not be evenly mixed. Give the rice a gentle stir before the final steaming phase.
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How To Make DJON DJON Rice (Haitian Black Rice)
Serving and Pairing
Once your rice is perfectly cooked, it's time to focus on how to serve it and what to pair it with.
The striking black color and rich flavor of Diri Djon Djon come from dried djon djon mushrooms, making it the star of any meal.
Here are some classic pairings that work beautifully with the rice's earthy, mushroom-forward taste:
- Griot: Crispy fried pork that contrasts nicely with the rice's deep flavors.
- Tassot: Seasoned and fried goat or beef for a hearty combination.
- Seafood bouillon: A flavorful seafood stew that complements the rice's richness.
- Legume: A vegetable stew that adds balance to the meal.
- Ginger tea: A warm, spiced drink to round out the flavors.
- Coconut cream drink: A creamy, refreshing beverage to pair with the meal.
For the full Haitian dining experience, serve Diri Djon Djon family-style so everyone can mix and match with their favorite sides.
HaitianFoods.org Resources
Curious to dive deeper into Haitian cuisine? HaitianFoods.org is a great resource. It features a global directory of Haitian restaurants and a blog packed with traditional recipes and cultural stories. Whether you're looking for ingredient tips or want to explore more classic dishes, this platform is a go-to for home cooks and food lovers. Restaurant owners can even list their establishments to help diners discover authentic Haitian flavors nearby.
Summary
Making Diri Djon Djon comes down to two key steps: preparing a rich black broth by steeping Djon Djon mushrooms and getting the rice-to-liquid ratio just right.
Key points to keep in mind:
- Steep Djon Djon mushrooms to create a deeply colored, flavorful broth.
- Use an accurate rice-to-liquid ratio for perfectly tender, separate grains.
Perfecting this dish offers a taste of Haiti's vibrant culinary heritage.
