Have you ever eaten black rice? Well, diri djon djon is a Haitian delicacy you should add to your ingredients list. The djon djon mushroom is found in crevices of dead wood, in Northern Haiti and is refered to as “the bread bowl of Haiti.”
It’s picked up in the rainy seasons, between August and October. The diri djon djon is revered for its flavor and the dark color it lends to the rice. Preparing this Haitian staple is easy and we serve you all the details below.
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How to Make Black Mushroom Rice (Diri Djon Djon)
These are the ingredients you need to prepare this delicacy.
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Ingredients
For the rice
- 2 cups of diri djon djon (dried mushrooms)
- 4 cups long-grain rice
- 1 cup of coconut milk
- 2 tablespoons of olive oil. You can also use vegetable oil
- 2 tablespoons of epis
- 2 cups of frozen green peas or lima beans
- 6 cups of your shrimp stock
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Stock Ingredients
- 2 roughly chopped celery stock
- 1 chopped carrot
- 1 garlic cloves in half
- A bunch of parsley
- A bunch of thyme
- 2 tbsp of olive oil
- ½ gallon of water
- 2 cups of shrimp shells
- 1 yellow onion
- 2 tbsp of salt
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Shrimp Ingredients
- 2 tbsp of epis
- 2 tbsp salt
- 1 cup barbancourt rum
- 2 cups shrimp stock
- 1 shrimp cleaned and rinsed
- 1 tbsp cornstarch or potato
Ingredients Preparation
Step One
Clean the diri djon djon by removing the rocks and any debris. Once done, transfer them to a saucepan, soak mushrooms in water and boil for at least 15 minutes. When ready, use a strainer to sieve the mushroom water into another container. If you want, blend the residue by adding hot water to get as much djon djon liquid as possible.
Step Two
Prepare the epis. Blend the garlic, parsley, shallots, thyme and add a ¼ teaspoon salt to form a paste. Add some water to blend.
Step Three
In a large pan, heat the olive oil in a medium heat. Add the epis and sweet peas. You can also use lima beans or pigeon peas. Stir gently for a few minutes and then add the diri djon djon broth.
Step Four
Use fluffy jasmine rice. Wash it and add it to the boiling water. Alongside that, add the already prepared shrimp. Stir gently and then cover the mixture with a lid. Let it boil for 10 to 15 minutes and occasionally stir until the water evaporates.
Step Five
Make the shrimp sauce. Add 2 tbsp of olive oil and then the shrimp. Let them cook halfway and set aside. Add epis and rum. Let it simmer after which you add stock. Add cornstarch to the mixture and let it boil to your preferred consistency. Add the halfway-cooked shrimp and let it fully cook.
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Step Six
Serve the shrimp sauce and the black mushroom rice.
Some Haitians advise that you should avoid bouillon cubes by maggi and simply extract the dark djon djon liquid from the mushrooms. Additionally, you’re also advised to use homemade epis.
Be careful about how much djon djon you use. Measure according to the number of people you’re cooling for.
Video Credit: Bonjour Cuisine
Bonjour cuisine shares tips on how to make various dishes among other topics it explores.
Haitian Diri Djon Djon (Black Mushroom Rice)
Equipment
Ingredients
- For the rice
- 2 cups of diri djon djon dried mushrooms
- 4 cups long-grain rice
- 1 cup of coconut milk
- 2 tablespoons of olive oil. You can also use vegetable oil
- 2 tablespoons of epis
- 2 cups of frozen green peas or lima beans
- 6 cups of your shrimp stock
- Stock Ingredients
- 2 roughly chopped celery stock
- 1 chopped carrot
- 1 garlic cloves in half
- A bunch of parsley
- A bunch of thyme
- 2 tbsp of olive oil
- ½ gallon of water
- 2 cups of shrimp shells
- 1 yellow onion
- 2 tbsp of salt
- Shrimp Ingredients
- 2 tbsp of epis
- 2 tbsp salt
- 1 cup barbancourt rum
- 2 cups shrimp stock
- 1 shrimp cleaned and rinsed
- 1 tbsp cornstarch or potato
Instructions
- Clean the diri djon djon by removing the rocks and any debris. Once done, transfer them to a saucepan, soak mushrooms in water and boil for at least 15 minutes. When it’s ready, use a strainer to sieve the mushroom water into another container. If you want, blend the residue by adding hot water to get out as much djon djon liquid as you can.
- Prepare the epis. Blend the garlic, parsley, shallots, thyme and add a ¼ teaspoon salt to form a paste. Add some water to blend.
- In a large pan, heat the olive oil in a medium heat. Add the epis and sweet peas. You can also use lima beans or pigeon peas. Stir gently for a few minutes and then add the diri djon djon broth.
- Use fluffy jasmine rice. Wash it and add it to the boiling water. Alongside that, add the already prepared shrimp. Stir gently and then cover the mixture with a lid. Let it boil for 10 to 15 minutes and occasionally stir until the water evaporates.
- Make the shrimp sauce. Add 2 tbsp of olive oil and then add the shrimp. Let them cook halfway and set aside. Add epis and rum. Let it simmer after which you add stock. Add cornstarch to the mixture and let it boil to your preferred consistency. Add the halfway-cooked shrimp and let it fully cook.
- Serve the shrimp sauce and the black mushroom rice.
Video
Nutrition
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