Diri Djon Djon | Black Mushroom Rice

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Diri Djon Djon is one of the most iconic dishes in Haitian cuisine. This diri djon djon recipe brings together simple ingredients to create a rice dish that feels rich, bold, and unforgettable. The deep black color comes from dried djon djon mushrooms, which release a dark, flavorful broth when boiled. That broth is what gives the rice its earthy taste and beautiful color.

In many Haitian homes, diri djon djon is served for holidays, family dinners, and important celebrations. It is a dish that stands out on the table. The rice cooks slowly in the mushroom broth with coconut milk, fresh epis, herbs, and warm spices. A whole Scotch bonnet pepper adds aroma and gentle heat without overpowering the dish.

The key to a great diri djon djon recipe is texture and balance. The grains should be fluffy and separate, never wet or sticky. Each bite should carry layers of savory flavor. Served with chicken, seafood, or vegetables, this rice turns any meal into something special.

Servings

Prep time

30 minutes

Cooking Time

30 minutes

Ingredients

1 packet Madame Sarah Djon Djon (Black Mushrooms)
4 cups Madame Sarah Basmati Rice or Madame Sarah Jasmine Rice (washed)
5 cups water
1 chicken or vegetable bouillon cube
3 garlic cloves, minced
1 red onion, chopped
1 stalk scallions
2 Tbsp butter
1 bag frozen green peas or lima beans
½ cup coconut milk
1 Tbsp Parmesan cheese
1 fresh parsley stalk
1 Scotch bonnet pepper
3–4 Madame Sarah Whole Cloves
2 Tbsp Madame Sarah Fresh Epis
1 tsp Madame Sarah Granulated Onion
1 tsp Madame Sarah Granulated Garlic
1 tsp Madame Sarah Haitian Epis Seasoning
1 tsp sazon
1 tsp paprika
Olive oil or avocado oil

Directions

1. Prepare the Mushroom Broth:
In a small pot, combine 5 cups of water, djon
djon (black mushrooms), and the bouillon cube. Bring to a boil over medium heat and cook for 25 minutes.

2. Strain the Liquid:
Strain the mushroom water into a bowl and discard the mushrooms. Set the dark mushroom broth aside.

3. Sauté the Aromatics:
In a large pot, heat oil over medium heat. Add minced garlic and chopped onions. Sauté for 2 minutes until fragrant.

4. Season the Beans:
Add frozen peas or lima beans and fresh epis. Season with garlic powder, dry epis seasoning, and paprika. Stir and cook for 3 minutes.

5. Build the Flavor:
Add coconut milk and the reserved mushroom broth. Stir in parsley stalk, scallions, butter, onion powder, garlic powder, sazon, additional epis seasoning, and the Scotch bonnet pepper pierced
with whole cloves.

6. Cook the Rice:
Once the liquid reaches a boil, add the washed rice. Stir once, cover, and reduce heat to medium-low. Do not stir again.

7. Finish & Fluff:
When the liquid has evaporated, remove parsley, pepper, andscallions. Fluff the rice gently. Stir in 1 Tbsp Parmesan cheese and adjust seasoning if needed.

8. Steam & Serve:
Cover and allow to steam for an additional 5–8 minutes.

9. Serve and Enjoy:
For the best results, serve this diri djon djon recipe warm with chicken, seafood, or vegetables. The rice should be fluffy, dark, and full of rich mushroom flavor in every bite.