Haitian food names include griot, soup joumou, pikliz, and diri ak djon djon, a strikingly dark rice dish made with fragrant dried Haitian mushrooms. This guide introduces dishes to know and gives you a practical recipe for mushroom rice, served with beans or vegetables and often paired with a spicy, tangy relish.
Haitian cooking varies from household to household and across regions, so dishes have plenty of legitimate versions. Diri ak djon djon is especially associated with northern Haiti; its deep color and earthy flavor come from djon djon mushrooms steeped into the cooking liquid.
Ingredients
- 1 ounce (28 g) dried djon djon mushrooms
- 3 cups (710 ml) hot water, for steeping the mushrooms
- 2 cups (370 g) long-grain white rice
- 2 tablespoons (30 ml) neutral cooking oil
- 1 small yellow onion, about 4 ounces (115 g), finely diced
- 3 garlic cloves, about 15 g, minced
- 1 tablespoon (15 g) Haitian epis, or 1 tablespoon (15 g) finely chopped green bell pepper, parsley, and scallion combined
- 1 teaspoon (2 g) fresh thyme leaves, or ½ teaspoon (0.5 g) dried thyme
- 2 whole cloves, about 0.2 g
- 1 teaspoon (6 g) fine salt, plus more to taste
- ½ teaspoon (1 g) ground black pepper
- 1 cup (150 g) frozen lima beans, thawed, or 1 cup (150 g) cooked green peas
- 1 whole Scotch bonnet pepper, about 20 g, left uncut
- 1 scallion, about 15 g, cut into 2-inch (5 cm) pieces
Instructions
- Rinse and prepare the rice. Put the rice in a bowl, cover it with cool water, swirl gently, and drain. Repeat until the water is less cloudy, usually two or three rinses. Drain well. Dice the onion, mince the garlic, and measure the seasonings and beans. Allow about 20 minutes for this preparation.
- Steep the mushrooms. Place the dried djon djon in a heatproof bowl and pour over 3 cups (710 ml) of hot water. Let it stand for 20 minutes so the mushrooms soften and release their color. Lift the mushrooms out with a slotted spoon, then strain the liquid through a fine-mesh sieve lined with a clean coffee filter or paper towel to catch any grit. Reserve the liquid. The mushrooms can be discarded or chopped and returned to the rice if you like a more pronounced mushroom texture.
- Simmer the mushroom liquid. Pour the strained liquid into a small saucepan and bring it to a gentle boil. Simmer for 10 minutes, then keep it hot. This brief simmer concentrates the mushroom flavor; do not skip straining, since dried mushrooms may carry sand or debris.
- Build the seasoning base. Heat the oil in a heavy, lidded pot over medium heat. Add the onion and cook for about 3 minutes, stirring, until softened but not deeply browned. Stir in the garlic, epis, thyme, cloves, salt, and black pepper; cook for 1 minute. Add the lima beans and stir to coat them in the seasoning.
- Add the rice and liquid. Tip the drained rice into the pot and stir gently for about 1 minute so the grains are coated. Pour in all the hot mushroom liquid. Add the whole Scotch bonnet and scallion. Bring the pot to a boil, uncovered, which should take about 5 minutes. Taste a spoonful of liquid and adjust the salt before the rice absorbs it. Keep the pepper whole; breaking it can make the rice much hotter.
- Cover and cook. Once the liquid boils, stir once, lower the heat to the smallest setting, and cover tightly. Cook for 20 minutes without lifting the lid or stirring. If the pot tends to run hot, place a heat diffuser under it or use the lowest burner setting to prevent the bottom from scorching.
- Rest and fluff. Turn off the heat and leave the covered pot undisturbed for 10 minutes. Remove the Scotch bonnet, scallion, and cloves. Fluff the rice gently with a fork, taste, and add a pinch more salt if needed. Serve hot.
Tips
Look for the right mushrooms. Djon djon, sometimes sold as dried black mushrooms, is the traditional ingredient that gives this rice its dark color and distinctive earthy aroma. It may be available at Haitian or Caribbean grocery stores and online. If you cannot find it, use dried porcini mushrooms in the same weight. Porcini make a tasty mushroom rice, but the color and flavor will be different, so it will not taste exactly like the Haitian version.
Strain the soaking liquid carefully. Grit in dried mushrooms can spoil a whole pot of rice. A fine sieve alone may not catch very fine particles; line it with a coffee filter, clean paper towel, or a few layers of cheesecloth. Pour slowly and stop before any sediment at the bottom of the soaking bowl reaches the sieve.
Keep the lid closed. Releasing steam while the rice cooks can leave the top grains firm and the bottom grains overdone. If the rice is still slightly firm after resting, sprinkle 1 to 2 tablespoons (15 to 30 ml) of hot water over it, cover, and let it stand over very low heat for another 3 to 5 minutes.
Adjust the heat without sacrificing aroma. A whole Scotch bonnet perfumes the pot while keeping the spice restrained. For a hotter result, prick it once with a knife before adding it. For a milder pot, omit it and offer hot sauce at the table. Wash hands and utensils after handling hot peppers.
Serving Suggestions
Serve diri ak djon djon as a centerpiece with a crisp salad, sautéed greens, or roasted vegetables. A spoonful of pikliz, Haiti’s crunchy pickled cabbage and pepper relish, adds sharp acidity and heat that balance the rich mushroom aroma. Fried ripe plantains or bannann peze (twice-fried green plantains) make a satisfying side. For a fuller meal, pair the rice with chicken, fish, or a bean dish; keep the accompaniments separate so the rice’s flavor remains clear.
If you are building a Haitian food names list, these are useful dishes to recognize: griot is seasoned, fried pork; tassot is marinated meat that is fried or roasted, often goat or turkey; soup joumou is a pumpkin-based soup traditionally eaten on New Year’s Day; diri kole ak pwa is rice cooked with beans; legim is a thick vegetable stew, often made with eggplant; and mayi moulin is a cornmeal porridge or polenta-style staple. Akra are fritters commonly made with malanga, while pate kode are savory pastries sold with a range of fillings. Names and preparations can vary, and many dishes have meatless or family-specific versions.
Variations
Make it meatless and vegetable-forward. The recipe as written is already meatless. Add ½ cup (75 g) diced carrot or ½ cup (75 g) chopped bell pepper with the onion, but avoid loading the pot with watery vegetables, which can change the rice’s liquid balance. Serve extra vegetables on the side instead.
Use another bean. Lima beans are common in this style of rice, but cooked peas or small white beans can stand in. If using canned beans, drain and rinse 1 cup (150 g) before adding them. They are softer than frozen lima beans, so stir gently to keep them intact.
Choose a different rice texture. Long-grain white rice gives separate, fluffy grains. Medium-grain rice can work, but it tends to be softer and stickier; check it a few minutes early because varieties absorb liquid differently. Brown rice needs more liquid and a longer cooking time, so it is not a direct swap in this timing and liquid ratio.
Add a protein at serving. Offer grilled or pan-cooked chicken, fish, or shrimp alongside the rice rather than stirring uncooked protein into the pot. This keeps the rice method predictable and lets each ingredient cook properly. If serving meat or seafood, cook it separately to its appropriate safe temperature.
Storage and Reheating
Transfer leftover rice to a shallow container and refrigerate it within 2 hours of cooking. Keep it refrigerated at 40°F (4°C) or below and use it within 3 to 4 days. Rice should not sit at room temperature for an extended period; divide a large batch into smaller containers so it cools promptly. You can freeze the cooled rice in airtight portions for up to 2 months for best quality. Thaw it in the refrigerator, not on the counter.
For stovetop reheating, add 1 tablespoon (15 ml) water per cup (about 160 g) of rice, cover, and warm over low heat, stirring once or twice until steaming throughout. In a microwave, cover loosely and heat in short intervals, stirring between them. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. Reheat only the portion you plan to eat, and do not repeatedly cool and reheat the same batch.
Frequently Asked Questions
What does diri ak djon djon mean?
It refers to rice with djon djon, the dried Haitian mushrooms used to flavor and darken the cooking liquid. The name is commonly written as diri ak djon djon; spellings can vary when Haitian Creole is represented in English text.
Why did my mushroom rice turn gray instead of black?
The color depends on the amount, freshness, and variety of the dried mushrooms, as well as how strong the infusion is. Some batches produce a deep charcoal color, while others look brown, purple, or gray. The dish can still taste good if the color is lighter than expected.
Can I use fresh mushrooms instead of dried djon djon?
Fresh button or cremini mushrooms add texture but do not provide the concentrated dark liquid that dried djon djon creates. You can sauté fresh mushrooms with the onion for a different mushroom rice, but it will not have the same color or signature flavor. Dried porcini are a closer practical substitute.
Can I prepare the mushroom liquid ahead?
Yes. Strain the infused liquid, cool it promptly, and refrigerate it in a covered container for up to 2 days. Reheat it until hot before adding it to the rice. Keep the rice and liquid proportions in the recipe the same for the intended texture.
Is Haitian food always spicy?
No. Scotch bonnet peppers are used in some dishes and seasonings, but cooks can control their heat by leaving the pepper whole, removing it, or omitting it. Pikliz is often spicy, though its heat also varies. Ask about a dish or condiment if you are unsure, and serve hot pepper separately when cooking for a group.
What can I serve if I cannot find pikliz?
A quick substitute is a vinegar-dressed slaw made with finely shredded cabbage, carrot, and a little sliced chili or black pepper. It will provide crunch and acidity, but it will lack the flavor of pikliz, which is traditionally pickled and may include Scotch bonnet and other seasonings.
Related
- Haitian Black Beans: A Savory Creole-Style Bean Recipe
- Haitian Black Rice Recipe with Djon Djon Mushrooms
- Haitian Chicken Recipe in the Oven: Citrus and Spice
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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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