Diri ak djon djon is a Haitian rice dish cooked in a deeply colored broth made from dried black mushrooms, then seasoned with epis, thyme, cloves, and a whole Scotch bonnet. Associated especially with northern Haiti, it is often served alongside meat or seafood, though lima beans make this version satisfying on its own; recipes vary between households.
The key is to steep the mushrooms and cook the rice in their strained broth, which gives every grain a savory, earthy flavor and its characteristic dark color. This recipe uses homemade epis, Haiti’s aromatic herb-and-pepper seasoning base, and keeps the Scotch bonnet whole so it perfumes the rice without making the heat difficult to control.
Ingredients
- 1 ounce (28 g) dried djon djon mushrooms
- 4 cups (950 ml) boiling water, for steeping the mushrooms
- 2 cups (370 g) long-grain white rice
- 2 tablespoons (30 ml) neutral oil, such as canola
- 1/2 small green bell pepper (about 75 g), roughly chopped
- 3 scallions (about 45 g), roughly chopped
- 1/2 cup (15 g) loosely packed fresh parsley leaves
- 4 garlic cloves (about 12 g), peeled
- 1 tablespoon (3 g) fresh thyme leaves
- 2 tablespoons (30 ml) water, for blending the epis
- 1 cup (150 g) lima beans, thawed if frozen or drained if canned
- 2 whole cloves
- 1 whole Scotch bonnet pepper, stem removed and pepper left uncut
- 1 teaspoon (6 g) fine salt, plus more to taste
- 1/4 teaspoon (0.5 g) ground black pepper
Instructions
- Steep the mushrooms. Put the dried djon djon in a heatproof bowl and pour over the boiling water. Cover and steep for 20 minutes. While it steeps, rinse the rice in a fine-mesh sieve under cool water until the water runs less cloudy, then drain it very well. Rinsing helps remove loose starch so the cooked grains are less likely to clump.
- Make the epis and strain the broth. Blend the bell pepper, scallions, parsley, garlic, thyme, and 2 tablespoons water until finely chopped and spoonable; scrape down the sides as needed. Line a sieve with fine mesh or clean cheesecloth and strain the mushroom liquid into a bowl. Press the mushrooms gently to release broth, but do not force sediment through. Measure 3 cups (710 ml) of the strained broth. If you have less, top it up with water. The soaked mushrooms are usually discarded because their flavor has gone into the broth.
- Build the seasoning. Heat the oil in a heavy, medium-large pot over medium heat. Add the epis and cook for 2 to 3 minutes, stirring, until fragrant and no longer raw-smelling. Keep it moving so the garlic and herbs do not scorch. Add the 3 cups mushroom broth, lima beans, cloves, whole Scotch bonnet, salt, and black pepper. Bring the mixture to a steady boil and taste the broth; it should be pleasantly seasoned, since the rice will absorb it.
- Add the rice. Stir in the drained rice once, making sure it is distributed across the pot. Let the broth return to a boil, then cook uncovered for about 5 minutes, until most of the liquid is no longer visible on the surface and small steam holes begin to form. Avoid frequent stirring from this point: stirring can break the grains and make the finished rice sticky.
- Cover and simmer. Reduce the heat to its lowest setting, cover the pot tightly, and cook for 18 to 20 minutes. If the lid fits loosely, put a clean kitchen towel under it, keeping the towel well clear of the burner. Do not lift the lid during the first 18 minutes, because escaping steam can leave the rice undercooked. At the end, taste a few grains. If they are still firm and the pot is dry, sprinkle in 2 tablespoons (30 ml) hot water, cover, and cook 3 to 5 minutes more.
- Rest and fluff. Turn off the heat and leave the pot covered for 10 minutes. Remove the Scotch bonnet and cloves. Fluff gently with a fork, lifting from the bottom so the beans and dark seasoning are spread through the rice without crushing the grains. Taste and adjust the salt before serving.
Tips
- Find the right mushrooms. Dried djon djon is sold in some Haitian and Caribbean grocery shops and online. It provides the distinctive dark broth and a savory, woodsy flavor. If you cannot find it, dried porcini are a practical substitute, but the rice will be brown rather than the same deep black and its flavor will be more distinctly porcini.
- Strain carefully. Dried mushrooms can leave grit in the soaking liquid. A fine sieve lined with cheesecloth or a paper coffee filter catches it. Let the liquid settle for a minute and leave any grit at the bottom of the bowl instead of pouring it into the pot.
- Control the heat with the pepper. A whole, uncut Scotch bonnet lends aroma without releasing as much heat as a sliced one. For a hotter pot, pierce it once with a knife; for mild rice, omit it. Wear gloves if you handle a cut pepper, and wash your hands and knife well afterward.
- Use a close-fitting lid and low heat. Rice can scorch before it is tender if the burner is too high or the pot is thin. A heavy pot helps distribute heat, and the covered rest finishes the grains gently. If your stove’s lowest setting runs hot, use a heat diffuser.
Serving Suggestions
Serve the rice hot as a centerpiece or as a side with Haitian griot, the familiar fried pork preparation, or roasted chicken, fish, or shrimp. It also pairs well with fried plantains, avocado, sautéed greens, or a crisp cabbage-and-carrot pikliz. The bright, tart crunch of pikliz is a particularly useful contrast to the rice’s mellow mushroom flavor. If serving it as a main dish, offer extra beans or a simple green salad alongside.
For a meal with several sides, keep the rice covered until the other dishes are ready, then fluff it just before bringing it to the table. Put the whole pepper on the edge of the serving dish only if guests understand it is hot if bitten. The rice is flavorful but not inherently spicy when the pepper stays intact, so it can sit comfortably beside strongly seasoned dishes.
Variations
Families and regions season djon djon rice differently. Some cooks add a bouillon cube, more garlic, or a little additional epis; others leave out the lima beans or use another bean. If adding a bouillon cube, choose one that suits your meal and reduce the salt at first, then taste the broth before adding the rice. The mushroom liquid is the defining element, while the exact balance of herbs and seasoning can vary.
For a version without lima beans, leave them out and keep the other quantities the same. You can also use thawed green peas, though they have a sweeter flavor and should be stirred in near the end of cooking so they do not turn mushy. Brown rice is not a direct swap: it needs more liquid and a longer cooking time, so follow the package’s timing and liquid guidance rather than using this white-rice method unchanged.
If making the seasoning ahead, blend the bell pepper, scallions, parsley, garlic, and thyme with just enough water to move the blades. Refrigerate it promptly and use within 3 to 4 days, or freeze in small portions for convenience. This is a practical shortcut for another meal, but blend fresh if you want to make only the amount needed for this pot.
Storage and Reheating
Cool leftover rice promptly and refrigerate it within 2 hours of cooking. For faster cooling, spread it in a shallow container rather than leaving a full, deep pot on the counter. Store it covered in the refrigerator for 3 to 4 days. Do not leave cooked rice at room temperature for an extended period, and discard it if it has been left out beyond the 2-hour window.
To reheat, add the portion to a saucepan with a splash of water, cover, and warm over low heat, stirring once or twice, until steaming throughout. A microwave also works: cover the rice loosely, add a teaspoon or two of water per serving, and heat in short intervals, stirring between them. Reheat leftovers to 165°F (74°C), the USDA FSIS safe minimum for reheated leftovers. Reheat only the amount you plan to eat; repeated cooling and reheating can affect both safety and texture. Freeze portions in airtight containers for up to 2 months for best quality, then thaw in the refrigerator and reheat thoroughly.
Frequently Asked Questions
What is djon djon?
Djon djon is the Haitian name for small dried black mushrooms used to make a dark, savory cooking broth. The broth is especially associated with diri ak djon djon, a rice dish connected with northern Haiti. The mushrooms may be hard to find outside Haitian and Caribbean food shops, so dried porcini can stand in, although the color and flavor will differ.
Can I use fresh mushrooms instead of dried djon djon?
Fresh mushrooms do not produce the same concentrated dark broth, so they are not a like-for-like replacement. If dried djon djon is unavailable, use dried porcini and steep them as directed. Fresh mushrooms can be sautéed as an additional topping, but they will not give the rice its characteristic color or the same depth throughout.
Why did my rice turn out sticky or mushy?
Common causes are skipping the rinse, using too much liquid, stirring after the rice begins to cook, or keeping the heat too high under the covered pot. Drain rinsed rice thoroughly and measure the strained broth before adding it. Once the rice is in, stir only once, keep the lid on during the simmer, and let it rest before fluffing.
How can I make the dish less spicy?
Leave the Scotch bonnet whole and uncut, then remove it before serving; this gives the pot some pepper aroma while limiting the heat. For a very mild batch, leave the pepper out altogether. Do not chop it into the rice unless you want pronounced heat, because the pepper’s oils disperse through the liquid.
Can I prepare the mushroom broth or epis in advance?
Yes. Strain and refrigerate the mushroom broth in a covered container for up to 3 days, then bring it to a boil before using. Homemade epis can also be refrigerated for 3 to 4 days or frozen in portions. Keep both chilled promptly, and measure the broth after straining so the rice-to-liquid ratio stays consistent.
Related
- Haitian Yellow Rice Recipe with Epis, Peas, and Spice
- Haitian Legume with Pork: A Slow-Simmered Recipe
- Haitian Spaghetti Recipe: A Savory, Flexible Classic
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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