Djon-djon is a tiny black mushroom native to Haiti's North department — it grows only there, on sugar-palm stumps, and has no global analog. The grey-black color it lends to rice (and its earthy umami flavor) makes diri ak djon-djon Haiti's most-distinct grain dish; it's served at weddings, baptisms, and Sunday lunches. The mushrooms must be soaked and the dark broth strained and used as the rice's cooking liquid — that's where the color comes from.
The rice grains are deep slate-grey — almost like risotto, almost like wild rice, but unmistakably its own color. Each grain has soaked up the mushroom broth's earthy umami; the scotch bonnet adds quiet heat; thyme and parsley keep the grey color from feeling heavy. Shrimp jewels punctuate the bowl.
Djon-djon's color is from a melanin-like pigment that fully releases only after 30+ min soak. Filtering the broth through fine cheesecloth (not just a strainer) removes grit that would feel sandy on the tongue. Using strained broth as the rice's cooking liquid (not just adding mushrooms to water-cooked rice) is what makes the grain itself grey.
Variations
Northern Haiti version is often plain rice; Port-au-Prince adds peas and lima beans; coastal versions add shrimp or fish; diaspora restaurants in Miami add lobster — premium djon-djon mushrooms are imported from northern Haiti.
On the Palate
Where Diri ak Djon-Djon sits in the Haitian flavor cloud
Ingredients
Serves 6
How it's made
5 steps · 25 min active · 50 min waiting
- 132 min
Soak 30g dried djon-djon mushrooms in 1L hot water for 30 min. Strain the dark liquid through a coffee filter or fine cheesecloth; discard mushroom solids (or finely chop and reserve). The liquid should be dark coffee-color.
- 26 min
Sauté 1 chopped onion and 4 minced garlic cloves in 3 tbsp oil over medium heat 4 min. Add 1 tsp salt, 1 tsp pepper, 2 tbsp epis paste, 1 chopped scotch bonnet (seeded), 1 thinly-sliced sprig fresh thyme. Cook 2 min.
- 37 min
Add 400g long-grain rice (rinsed); stir 2 min to coat with aromatics. Pour in 800ml of the djon-djon strained liquid (plus water if short). Bring to a boil.
- 418 min
Cover, reduce to lowest heat, and steam 18 min until liquid absorbed. Do not lift the lid.
- 512 min
Remove from heat; let rest 10 min covered. Fluff with a fork. Optionally fold in 200g cooked shrimp and 100g green peas. Garnish with chopped parsley.
