Diri ak djon djon is Haitian Creole for rice with mushrooms, is a native dish of Haiti. It is essentially a meal consisting of rice and edible black mushrooms called "djon djon". The meal is more common in the northern region of the country and therefore can be considered a regional delicacy.

Djon-Djon Rice


2 cups djon-djon (dried black mushrooms)
3 cups rice
5 cups water
2 cloves garlic
3 cloves
4 tablespoons oil
¼ cup salted lard, diced
12 jumbo shrimps
1 large onion finely chopped
2 shallots finely chopped
1 sprig thyme
1 green pepper coarsely cut
1 teaspoon salt
1 teaspoon ground pepper
1 pinch Cayenne pepper
1 hot pepper, whole
1 tablespoon butter
1 ½ cups pigeon peas
2 cubes chicken or beef stock


Soak djon-djon in 5 cups of hot water for 30 minutes. Pass through blender, then strain through a fine strainer. Keep the water and discard the residue.

In a saucepan, put 3 tablespoons of oil, fry the lard, onion, garlic, shallots, pepper, shrimps and pigeon peas. Cook over low heat for 3 to 5 minutes. Add the black water from the djon djon and cloves, salt, pepper, thyme, a pinch of cayenne, hot pepper and stock cubes.

When the water begins to boil, add rice and stir 2 minutes. Cook uncovered until the total absorption of water. Add the remaining oil with the butter. Finish cooking over low heat, covered, for 15 minutes.

Delicious creol recipes on KreyolCuisine.com