Diri ak Djon Djon (Riz Noir Haïtien)

Ingredients

• 100 gdried djon djon mushrooms
• 500 glong-grain jasmine rice
• 200 gpeas or pigeon peas
• 1onion, finely sliced
• 3 clovesgarlic, crushed
• To tastethyme, parsley and bay leaf
• 1whole Scotch bonnet pepper
• To tastesalt, pepper and oil

Instructions

1. 1

   Boil the mushrooms

   Boil the dried djon djon mushrooms in 1.5 litres of water for 20 minutes. Strain, keeping the dark cooking liquid and discarding the mushrooms.

2. 2

   Soften the aromatics

   Heat oil and cook the onion and garlic until softened. Add the rice and peas, stirring to coat the grains.

3. 3

   Add the broth

   Pour the strained mushroom liquid over the rice. Add the herbs and the whole Scotch bonnet, taking care not to pierce it.

4. 4

   Cook and rest

   Cover and cook over very low heat until the liquid has been absorbed. Leave to rest for 10 minutes before serving.

What is diri ak djon djon?

Diri ak djon djon, or Haitian black rice, gets its dark colour and distinctive savoury aroma from djon djon, a dried mushroom used in Haitian cooking. It is often served for festive meals.

This version cooks jasmine rice and peas in mushroom-infused water, with herbs and a whole Scotch bonnet adding fragrance without being pierced.

Nutrition and macros by portion

The nutrition label shows one serving as written: 320 calories, 0g protein, 0g carbs, 0g fat.

The rice supplies most of the carbohydrates, while the oil contributes fat; the peas add some protein and carbohydrates. Pair a serving with a protein-rich main and vegetables for a more balanced plate.

Make the mushroom broth

Boiling the dried mushrooms for 20 minutes draws their colour and flavour into the water. Strain the liquid carefully so the rice cooks in a clear broth rather than with mushroom pieces.

Coat the rice first

After the onion and garlic have softened, stir in the rice and peas before adding the broth. Coating the grains with the oil and aromatics helps distribute the flavour through the dish.

Keep the pepper whole

A whole, unpierced Scotch bonnet perfumes the cooking liquid while keeping its heat more contained. Handle it gently and remove it before serving if you prefer not to eat it.

Cook gently and rest

Keep the pan covered over very low heat so the rice can absorb the liquid without scorching on the bottom. Once the liquid is absorbed, the 10-minute rest helps the grains settle before serving.

Serve it with

Serve the rice as a side alongside vegetables, beans or a main dish with sauce. Its earthy mushroom flavour pairs well with simply seasoned savoury dishes.

Recipe notes & tips

• Measure the 1.5 litres of water before boiling the mushrooms so you have the intended amount of broth.
• Strain the mushroom liquid thoroughly before adding it to the rice.
• Keep the Scotch bonnet intact to avoid releasing more heat into the pot.
• Use a heavy-based pan and very low heat to reduce the risk of the rice catching.
• Let the rice rest covered for 10 minutes, then fluff it gently before serving.

Variations

• Use pigeon peas: Swap them for the peas if you have them available.
• Change the rice: Use another long-grain rice, keeping the same stated weight.
• Adjust the herbs: Use thyme, parsley and bay leaf to suit what you have on hand.
• Increase the heat: Pierce the Scotch bonnet before cooking for a hotter result.
• Add a side: Serve with vegetables or a savoury main to make it a fuller meal.

Common mistakes to avoid

• Discarding the broth: Strain and keep the dark mushroom liquid, which gives the rice its colour and flavour.
• Piercing the pepper: Keep it whole for a more controlled level of heat.
• Cooking too hot: Use very low heat to help the rice cook through without scorching.
• Skipping the rest: Leave the covered rice for 10 minutes after cooking so it can settle.
• Stirring repeatedly: Avoid frequent stirring while the rice cooks, as it can disturb the grains.

How to store

Cool leftovers promptly and refrigerate in a covered container for up to 3 days. Reheat until steaming hot, adding a small splash of water if the rice seems dry.

Frequently asked questions