Diri ak Djon Djon: Black Mushroom Rice That Steals the Show
By: Chimdindu Ken-Anaukwu
Some rice dishes support the main course. Diri ak Djon Djon takes the spotlight.
This Haitian black mushroom rice gets its deep color and rich, earthy flavor from dried djon djon mushrooms. The result is fragrant, savory, and unmistakably Haitian. This guide walks you through a clear, authentic recipe and the story behind the dish so you can make it with confidence.
What Makes Diri ak Djon Djon Special
Diri ak Djon Djon (also called diri djon djon) is long-grain rice cooked in a dark broth extracted from dried Haitian black mushrooms. The liquid turns the grains charcoal gray to nearly black and fills them with deep umami flavor.
It is more than everyday rice. Many families prepare it for holidays, gatherings, and special meals. The dish pairs especially well with griot, fried fish, chicken, or stewed meats. Once you taste it, plain white rice feels incomplete.
The Role of Djon Djon Mushrooms
Djon djon refers to a group of small dark edible mushrooms native to Haiti, most often associated with species in the Psathyrella group. They grow wild, especially in humid areas and during rainy seasons, and are dried for storage and sale.
Cooks do not usually eat the mushrooms themselves. They soak or simmer the dried mushrooms to release a dark, intensely flavored liquid. That broth becomes the cooking liquid for the rice. The spent mushrooms are typically discarded.
The flavor is earthy, slightly smoky, and deeply savory. It is one of the most distinctive tastes in Haitian cooking.
Ingredients You Need
For the mushroom broth:
1½ to 2 cups dried djon djon mushrooms
4 cups water (or unsalted stock)
For the rice (serves 6–8):
2 cups long-grain rice (jasmine or parboiled work well)
2 to 3 tablespoons oil or butter
1 small onion, finely chopped
3 to 4 garlic cloves, minced
1 cup frozen lima beans or green peas
½ to 1 teaspoon ground cloves (or a few whole cloves)
2 to 3 sprigs fresh thyme
1 whole Scotch bonnet or habanero pepper (left whole for aroma)
Salt to taste
Optional: ½ to 1 cup unsalted roasted cashews
Some cooks also use a small amount of Haitian epis (herb and spice base) for extra depth.
Step-by-Step Recipe
1. Make the djon djon broth
Place the dried mushrooms in a pot with 4 cups of water. Soak for 10 to 15 minutes, then bring to a simmer for another 10 to 15 minutes. Strain the liquid carefully through a fine sieve or cheesecloth. Squeeze the mushrooms to extract every drop of dark broth. Discard the mushrooms. You should have a deep gray-black liquid. Set it aside.
2. Prepare the rice base
Rinse the rice under cold water until the water runs mostly clear. Drain well.
Heat the oil or butter in a heavy pot over medium heat. Add the onion and garlic. Cook until soft and fragrant, about 2 to 3 minutes. If using epis, stir it in now.
3. Toast and combine
Add the drained rice to the pot. Stir for 2 to 3 minutes so the grains coat with the oil and aromatics. Add the lima beans or peas and the ground cloves. Stir again.
4. Cook the rice
Pour in the reserved djon djon broth. Add salt to taste. Bring the mixture to a boil. Once boiling, reduce the heat to medium and cook uncovered until most of the liquid has been absorbed and the rice begins to show on the surface (about 8 to 12 minutes).
Add the thyme sprigs and the whole Scotch bonnet pepper. Stir once gently. Cover the pot tightly, lower the heat to the lowest setting, and steam for 15 to 20 minutes until the rice is tender and fluffy.
5. Finish
Remove the thyme and whole pepper. Fluff the rice gently with a fork. Stir in the cashews if using. Taste and adjust salt if needed. Serve hot.
Tips for Best Results
Use enough dried mushrooms. The darker and more concentrated the broth, the better the final color and flavor.
Do not skip straining. Debris from the dried mushrooms can affect texture.
Keep the Scotch bonnet whole if you want aroma without intense heat. Pierce it only if you prefer more spice.
Avoid stirring too much after the liquid is absorbed. This helps the rice stay fluffy rather than sticky.
If real djon djon is hard to find, some cooks use djon djon bouillon cubes as a substitute, though the flavor is less complex.
What to Serve With It
Diri ak Djon Djon shines beside:
Griot (crispy fried pork)
Fried or stewed fish
Chicken in sauce
Tassot (fried goat or beef)
Bannann peze (twice-fried plantains) and pikliz
It also works as a flavorful base for vegetarian plates when paired with beans or vegetable stews.
Common Questions
Where can I buy djon djon mushrooms?
Look in Haitian or Caribbean markets, some African markets, or online specialty shops that sell Caribbean ingredients.
Can I make it without lima beans?
Yes. Green peas are a common alternative, or you can omit them entirely.
Is the dish very spicy?
Not by default. The whole Scotch bonnet adds aroma. Heat is optional and easy to control.
Can I prepare the broth ahead?
Yes. Make the mushroom liquid a day in advance and store it in the refrigerator.
Why is my rice not dark enough?
Use more mushrooms or reduce the broth slightly before adding the rice to concentrate the color and flavor.
Bring the Flavor Home
Diri ak Djon Djon delivers a deep, earthy taste that stands out on any table. The simple process of extracting the mushroom broth and cooking the rice in it produces a dish that feels both comforting and special.
Once you master it, you will understand why this black mushroom rice often becomes the most requested side at Haitian gatherings.
At NKENNE we share recipes and cultural knowledge that keep these flavors and stories alive. Explore more Haitian dishes, from Soup Joumou to griot, and keep cooking with pride.
Have you tried Diri ak Djon Djon before? What protein do you like best with it? Share your experience in the comments.