A flavorful and easy Haitian Djon Djon rice recipe made with parboiled basmati rice, green peas, and dried shrimp, celebrating the rich taste of Haitian black rice for both special occasions and everyday cooking.
Table of Contents
Jump to:
- A Bold and Celebratory Haitian Dish
- The History and Origins of Diri Djon-Djon
- Nutritional Benefits of Djon Djon Mushrooms
- Why You’ll Love This Version
- Ready to Try It?
- Ingredients with Steps
- Culinary Glossary
- Instructions with Pictures
- Equipment
- Kitchen Must-Haves Reviews
- Substitutions
- 5 Cooking Tips
- Frequently Asked Questions
- Haitian Recipes
- Rice Recipes
- 📖 Recipe
- Subscribe to the YouTube Channel
- Have a Comment or Question?
A Bold and Celebratory Haitian Dish
There’s something undeniably magical about the deep black hue and earthy taste of Haitian black mushrooms—known locally as djon djon. In Haitian cuisine, these mushrooms aren’t just an ingredient; they’re a symbol of celebration, family, and flavor.
In my house growing up, diri ak djon djon wasn’t for just any day—it was the go-to choice for weddings, holidays, or when company was coming over. And honestly, even when it wasn’t a big event, it still tasted like one.
This recipe takes a beloved traditional Haitian dish and makes it more accessible for everyday cooking with parboiled basmati rice, which holds up beautifully in a large pot while still absorbing all that deep mushroom richness.
The addition of dried shrimp, green peas, or lima beans adds texture, protein, and a burst of savory bouillon cube-infused goodness—no heavy lifting required.
Learn more about The History of the Bouillon Cube at Serious Eats.
The History and Origins of Diri Djon-Djon
To truly appreciate this dish, we have to zoom out. The djon-djon mushroom is a unique product found primarily in the northern region of Haiti, especially near Cap-Haïtien.
These dried mushrooms are boiled to extract their ink-like essence, giving the rice its distinct color, bold flavors, and intense flavor that seasoned cooks have loved for generations.
African Influence
From a global perspective, dishes like diri djon-djon reflect how the African diaspora influenced the Caribbean food identity. The practice of using dried mushrooms and infusing them into grains parallels culinary traditions found across West African and Indigenous Caribbean cultures, where ingredients are stretched for both nutritional value and flavor.
As a result, Haitian black mushroom rice is a kind of living, breathing recipe—a quiet reminder of survival, adaptation, and heritage.
Nutritional Benefits of Djon Djon Mushrooms
Aside from flavor, djon djon mushrooms offer antioxidant properties, essential vitamins, and support for a balanced diet. They may even help boost the immune system and promote healthy digestion—so you’re not just eating something delicious, you’re nourishing your body with every spoonful. Skincare Benefits too? Learn more in this peer-reviewed article: Skincare Benefits of a Postbiotic Ferment Produced Through Djon Djon Mushroom Fermentation by Saccharomyces.
Why You’ll Love This Version
What sets this version apart is its minimal effort and maximum reward. With store-bought djon djon mushroom stock or prepared djon djon liquid from dried mushrooms, you’ll have the essence without the guesswork. Coconut milk isn’t included here, but it can be added for extra richness and creaminess if you’re feeling indulgent.
Whether you serve it as a main course or a side dish, this dish carries the authentic taste of Haiti in every bite. It’s aromatic, hearty, and beautifully spiced with epis, garlic, and a touch of scotch bonnet if you like heat. You’ll find it’s one of those dishes that turns even regular rice eaters into raving fans of the unique flavors of Haitian black rice.
Ready to Try It?
So if you’ve ever spotted a bag of djon djon at your local Haitian market and wondered what all the fuss is about, this is your chance to find out. All you need is one large pot, some good music, and a hunger for something rooted in culture and bursting with soul.
Recommended Reads
- Grilled Beef Skewers with Djon Djon (Black Mushroom) Rice
- Bold and Easy Caribbean Cooking with Haitian Recipes
- Caribbean Thanksgiving Meal Prep Plan Ideas | 2024
- Spicy Cajun Shrimp Rice Bowl with Lemon Remoulade
- How to Cook: Quick and Easy Rice Recipes
Ingredients with Steps
This Haitian Djon Djon Rice recipe (Diri Djon Djon) features parboiled basmati rice simmered in a rich broth made from djon djon mushrooms, low-sodium chicken broth, and water, creating the dish’s signature black hue and earthy taste.
In a large pot, olive oil is heated and used to sauté minced garlic, epis seasoning, and a sprig of thyme until fragrant. Cooked green peas or lima beans, black pepper, and dried shrimp are added and sautéed briefly before the mushroom broth and chicken bouillon are stirred in.
Once boiling, the rinsed rice is added, seasoned with kosher salt, and the mixture is covered and simmered on low for 15–20 minutes until the liquid is absorbed and the rice is tender.
After resting for five minutes, the thyme is removed, the rice is fluffed, and the dish is served hot as a bold main or side dish perfect for special occasions or everyday cooking.
Culinary Glossary
This section concisely defines key ingredients and techniques related to this post to enhance understanding and improve cooking skills.
Ingredients
- Djon Djon Mushrooms - Dried black mushrooms found in the northern region of Haiti, used to infuse rice with a signature dark color and earthy taste.
- Djon Djon Mushroom Stock - A rich, black liquid made by boiling dried djon djon mushrooms in water; this forms the flavorful base of Haitian black mushroom rice.
- Epis Seasoning - A fragrant Haitian seasoning blend of fresh herbs, garlic, onion, and peppers that adds depth and bold flavor to just about everything. Get the Epis recipe.
- Dried Shrimp - Small, preserved shrimp used in Caribbean and African cuisines to add a salty, umami-packed punch to rice dishes and stews.
- Parboiled Basmati Rice - A long-grain rice variety that’s steamed before milling—it holds its shape well and is great for absorbing broth without becoming mushy.
- Better Than Bouillon Chicken Base - A concentrated flavor paste used to enrich broths and dishes, adding savory depth similar to using a bouillon cube.
- Green Peas or Lima Beans - Common in diri ak djon djon for color, texture, and plant-based protein—easy to prep and nutritious.
- Scotch Bonnet Pepper - A small but mighty pepper used in Caribbean cooking; adds spicy, fruity heat. Use whole for subtle flavor or chopped for extra heat. How hot is it? Learn more.
Techniques
- Simmering with a Lid - Keeping a tight-fitting lid on your large pot ensures steam stays trapped and cooks the rice evenly and gently.
- Fluffing Rice - Using a fork to gently separate cooked rice grains instead of stirring—this prevents it from becoming mushy or clumpy.
Recommended Grocery Picks
Below, you'll find recommendations for high-quality grocery items for the recipe.
Instructions with Pictures
Follow the instructions and cooking tips below using the step-by-step picture guide.
Prepare the Base
Heat olive oil in a large pot over medium heat. Use medium heat to avoid burning the garlic or herbs—you're building flavor, not frying. Add minced garlic, epis seasoning, and a sprig of thyme; sauté for 1–2 minutes until fragrant. Add minced garlic, epis seasoning, and a sprig of thyme; sauté for 1–2 minutes until fragrant.
Stir in cooked green peas (or pigeon peas/lima beans), season with black pepper, and sauté for 2–3 minutes. autéing the beans enhances their flavor and helps them absorb the seasoning.
If adding dried or fresh shrimp: Add rinsed and chopped dried shrimp to the pot and cook for 1–2 minutes. A quick sauté releases the briny flavor of the shrimp—don’t overcook or it can get rubbery.
Add the Liquid and Rice
Pour in djon djon mushroom stock, chicken broth, and water; stir to combine. This is where the magic happens—the black hue and earthy flavor come alive in this step.
Once the liquid comes to a boil, stir in rinsed parboiled basmati rice. Always rinse your rice to remove excess starch—this keeps the grains separate and fluffy.
If Adding Bouillon Paste or Cube: Stir in the bouillon chicken base until fully dissolved. Stir gently to ensure even distribution of rich, balanced seasoning throughout the pot.
Cook the Rice
Season with salt, adjusting to taste. Taste the broth before adding more salt—bouillon and dried shrimp already bring saltiness.
Reduce heat to low, cover the pot tightly, and simmer for 15–20 minutes until rice is tender and liquid is absorbed. Resist the urge to lift the lid—keeping steam trapped ensures even cooking.
Remove from heat and let rest for 5 minutes, still covered. This resting time allows the steam to finish cooking the rice and makes it easier to fluff.
Discard the thyme sprig, fluff the rice with a fork, and serve hot. Fluff gently with a fork instead of stirring so the grains stay light and separate.
Equipment
- Large Pot – Used to sauté aromatics, combine all ingredients, and cook the rice evenly while infusing it with djon djon mushroom stock. A Dutch oven or deep sauté pan with a lid works just as well for even heat distribution and moisture retention.
- Measuring Cups – Used to measure out rice, broth, water, peas, and mushroom stock to ensure an accurate liquid-to-rice ratio. If unavailable, use a standard mug or small bowl and maintain the same proportions for consistency.
- Measuring Spoons – Used to portion out seasonings like olive oil, salt, black pepper, and bouillon paste. You can estimate with a regular teaspoon or tablespoon, but season gradually and taste as you go.
- Knife – Used to mince garlic and chop dried shrimp into small pieces. Use kitchen shears or a mini food chopper for quick prepping.
- Cutting Board – Used as a safe surface to chop garlic, shrimp, and other ingredients. A plate or clean countertop can work in a pinch—just be cautious with slipping.
- Strainer or Fine Mesh Sieve – Used to strain the djon djon mushroom stock after boiling to remove the mushroom solids. Use a cheesecloth, clean dish towel, or even a coffee filter placed over a bowl.
- Wooden Spoon or Heatproof Spatula – Used to stir the aromatics, combine ingredients, and gently fluff the rice. A metal spoon or fork can work, but avoid scraping nonstick surfaces if used.
- Tight-Fitting Lid – Used to cover the pot during simmering so the rice steams properly and absorbs all the flavorful liquid. Cover with foil, tightly crimped around the edges if a matching lid isn’t available.
Kitchen Must-Haves Reviews
Find a collection of my reviews of kitchen equipment that I have purchased or recommend. Kitchen Must-Haves - Find other tools I use here.
My Rating: ⭐⭐⭐⭐⭐
Purchased: 06/06/23
My Review: As a chef with over two decades of experience relying on All-Clad, their D3 Stainless 3-quart saucepan is a kitchen workhorse. The sturdy 3-ply construction ensures even heat distribution for perfect simmering, searing, and everything in between. It's a breeze to clean, goes effortlessly from stovetop to oven, and consistently delivers exceptional results for rice, soups, sauces, and more. This saucepan is a worthy investment if you're looking for durable, versatile, and American-made cookware.
My Rating: ⭐⭐⭐⭐⭐
Purchased: Many Years Ago, lol
Update: 08/19/24
My Review: Pyrex is a household staple in America, and you can't go wrong with it. The Pyrex Prepware 2-Cup Glass Measuring Cup features easy-to-read double-sided measurements in both metrics and ounces, and it's made of tempered glass, so it's microwave-safe—perfect for melting butter. The sturdy, molded handle won’t break, and the spout allows for easy pouring. Simple, reliable, and built to last.
Update 01/02/24: I recently bought the Pyrex 4-Cup Glass Measuring Cup, which is great for measuring broth for soups; plus, you can make batter right in it.
- My Rating: ⭐⭐⭐⭐⭐
- Purchased: 11/09/23
- Updated: 02/14/25
- My Review: The PAUDIN 8-inch Chef Knife is an absolute standout in both sharpness and craftsmanship. It stays incredibly sharp through regular use, making prep work effortless. The high-carbon stainless steel blade showcases PAUDIN’s attention to detail, while the ergonomic handle provides a comfortable grip for extended use. Despite its premium feel, this knife is impressively affordable, offering exceptional quality without the high price tag. That’s why I’ve recently switched all my knives to PAUDIN—they truly deliver on durability, beauty, and performance. If you want a reliable, well-crafted knife at a great value, this is the one to get!
My Rating: ⭐⭐⭐⭐⭐
Given (by my mom): 06/15/24
Update: 10/16/24
My Review: The Japanese Design Rice Washer Strainer Colander is a versatile kitchen tool perfect for rinsing rice, grains, vegetables, and more. I primarily use it for rinsing rice before cooking, and it works beautifully for other grains as well. I love that it doubles as both a bowl and a strainer—you can fill it with water and easily drain it from the side, making the process quick and efficient. It's a must-have for anyone who values functionality and convenience in the kitchen!
Update 01/15/25: I've recently used it to rinse lentils to make my lentil soup, such a great tool.
Substitutions
Dairy Free
- Yay! This is a dairy-free recipe.
Gluten-Free
- Bonus! This is a gluten-free recipe as well.
Vegetarian
- Dried Shrimp – Omit entirely or replace with a small amount of chopped sun-dried tomatoes, smoked paprika, or umami seasoning (like mushroom powder or a dash of soy sauce) for that savory depth.
- Chicken Broth / Bouillon Base – Use vegetable broth or Better Than Bouillon No Chicken Base for a rich, plant-based alternative.
- Better Than Bouillon Chicken Paste – Swap with vegetarian bouillon cubes or miso paste for umami and saltiness.
Convenience
- Djon Djon Mushrooms – 1–2 tsp Better Than Bouillon Mushroom Base, or dried shiitake or porcini mushrooms soaked in hot water.
- Parboiled Basmati Rice – Substitute with jasmine rice or long-grain white rice. Avoid short-grain or sticky rice.
- Cooked Green Peas, Lima Beans, or Pigeon Peas – Use frozen peas (thawed) or canned chickpeas (rinsed and drained).
- Dried Shrimp – Replace with shrimp paste, canned tiny shrimp (chopped), or a splash of fish sauce like Squid Brand or Worcestershire sauce for umami flavor.
- Epis Seasoning – Make a quick blend of garlic, onion, green bell pepper, parsley, thyme, and olive oil, or use my Epis recipe. Or use store-bought sofrito.
- Better Than Bouillon Chicken Base – Use chicken bouillon cubes, bouillon powder, or regular chicken broth (adjust salt accordingly).
- Olive Oil – Substitute with canola oil, vegetable oil, or grapeseed oil. Learn more about cooking with oil.
- Fresh Thyme Sprig – Use ½ teaspoon dried thyme.
- Low-Sodium Chicken Broth – Replace with water + bouillon, or water + a splash of soy sauce.
- Fresh Garlic – Substitute with ½ teaspoon garlic powder per clove.
Change Heat Level - Modify the recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.
Refrigerator Storage
After the rice has cooled to room temperature, transfer it to an airtight container and store it in the refrigerator for up to 4 days. Make sure not to leave it out for more than 2 hours to prevent bacterial growth. This dish holds up well, and the flavors actually deepen as it sits, making it great for next-day meals.
Freezer Storage
To freeze, allow the rice to cool completely and then portion it into freezer-safe containers or zip-top freezer bags. Remove excess air and label with the date. You can freeze Diri Djon Djon for up to 3 months. For best texture, avoid freezing it with added coconut milk unless well mixed, as it can sometimes separate.
Reheating Instructions
To reheat from the fridge, place the rice in a pan or microwave-safe dish with a few tablespoons of water or broth to rehydrate it slightly. Cover and heat over medium-low heat on the stovetop, or microwave in 30-second intervals, stirring in between until heated through.
For frozen rice, thaw overnight in the fridge first or reheat gently straight from frozen using a steamer or covered skillet over low heat.
5 Cooking Tips
Cook's Notebook is your Cooking Tips Resource Guide. Become a better home cook with tips to help you cook more efficiently.
- Rinse your rice well – This removes excess starch and helps prevent clumping, especially when using parboiled or basmati rice.
- Soak or boil dried mushrooms properly – To extract the most flavor and achieve the signature black hue, simmer djon djon mushrooms in hot water until the liquid darkens.
- Let the rice rest covered – After cooking, rest the rice for at least 5 minutes before fluffing to lock in moisture and finish steaming.
- Use a tight-fitting lid – This is key to trapping steam and ensuring even cooking without drying out the rice.
- Build flavor in layers – Sauté epis, garlic, peas, and shrimp before adding liquid to maximize depth and complexity.
Frequently Asked Questions
Here, you will find a list of common questions that I have answered. If you have questions, please write them in the comment section below.
Djon djon is a dried black mushroom native to the northern part of Haiti, known for giving rice a distinctive black color and rich, earthy flavor. You can usually find it at a Haitian market, Caribbean grocery store, or order it online.
Yes! If you're vegetarian, allergic, or just don't have dried shrimp, you can omit it and still get amazing flavor by boosting your epis, adding mushroom bouillon, or using smoked paprika for extra depth.
The color depends on the quality and quantity of the djon djon mushrooms used. Make sure to simmer them long enough (10–15 minutes) in boiling water and strain only once the water is dark and rich.
Not by default. While some versions include scotch bonnet or other hot peppers, the base recipe is savory and aromatic, not spicy. You can always add heat to taste.
Canned mushrooms won’t give the same black color or bold taste, but mushroom powder or bouillon bases like Better Than Bouillon Mushroom can be used as substitutes in a pinch to replicate the umami flavor.
Haitian Recipes
Looking for other Haitian-inspired recipes like this? Try these:
- Bold and Easy Caribbean Cooking with Haitian Recipes
- Green Seasoning Recipe | Epis - Haitian Style
- Creamy Curry Chicken Gnocchi Soup | Caribbean Style
- One-Pot Curry Meatball Soup with Ground Turkey and Kale
Rice Recipes
Looking for other rice recipes like this? Try these:
- Beituti Chicken Shawarma Rice Bowl | Quick and Easy
- How to Make Multigrain Rice | Purple Rice Recipe
- Grilled Shrimp Garlic Jalapeno Butter and Cilantro Lime Rice
- Spicy Cajun Shrimp Rice Bowl with Lemon Remoulade
📖 Recipe
Haitian Djon Djon Rice Recipe (Diri Djon Djon)
Ingredients
- 3 cups parboiled basmati rice rinsed
- 6 tablespoons djon djon mushrooms stock
- 3 cups low-sodium chicken broth
- 3 cups water
- 1 cup cooked green peas (or pigeon peas/lima beans)
- ½ cup dried shrimp rinsed and chopped
- ¼ cup epis seasoning
- 2 cloves garlic minced
- 1 sprig fresh thyme
- 2 tablespoons olive oil
- kosher salt and ground black pepper adjust to taste
- 4 teaspoons Better Than Bullion Chicken or bouillon cube (optional)
Equipment
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Prepare the Base: Heat the olive oil in a large pot over medium heat. Add the minced garlic, epis seasoning, and thyme sprig to the pot. Sauté for 1–2 minutes until fragrant.
- Sauté the Peas: Add the cooked green peas (or pigeon peas/lima beans) to the pot. Sprinkle with the black pepper and stir to coat the peas in the seasoning mixture. Sauté for 2–3 minutes.
- Incorporate the Dried Shrimp: Stir in the rinsed and chopped dried shrimp. Cook for 1–2 minutes, allowing the flavors to meld.
- Add Liquids: Pour in the djon djon mushroom stock, chicken broth, and water. Stir to combine. Add the Better Than Bouillon chicken paste, mixing until dissolved. Bring the mixture to a boil.
- Add the Rice: Once the liquid is boiling, add the rinsed parboiled basmati rice. Stir gently to distribute the rice and other ingredients evenly in the pot. Season with salt, adjusting to taste.
- Cook the Rice: Reduce the heat to low and cover the pot with a tight-fitting lid. Simmer for 15–20 minutes, or until the rice has absorbed the liquid and is tender.
- Fluff and Serve: Remove the pot from the heat and let it rest, covered, for 5 minutes. Discard the thyme sprig. Fluff the rice with a fork and serve hot as a flavorful main or side dish.
Video
Notes
- In a medium saucepan, boil 6 cups of water.
- Add the dried djon djon mushrooms and simmer for 10–15 minutes, until the water turns a deep black color.
- Strain the liquid into a bowl, discarding the mushrooms.
- Set the liquid aside.
Nutrition
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Chef Maika Frederic
Personal Chef and Educator
Chef Maika is a Haitian-American personal chef, food blogger, and culinary expert passionate about bold flavors and approachable recipes. Owner of Growth Culinary and with years of experience in top kitchens, she shares diverse, flavorful meals and time-saving tips to inspire home cooks. Read More About Just Maika Cooking
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