Diri ak Djon Djon
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The Tale of Diri ak Djon Djon
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Diri ak djon djon, black rice cooked with tiny native mushrooms, is named for djon djon, foraged mainly in Haiti's northern hills, which gives the rice its distinctive dark color and earthy flavor. It's a festive dish often reserved for special occasions and celebrations.
Ingredients
Scale:· 6 servings
- 2 cups long-grain rice
- 1 oz dried djon djon (Haitian black mushrooms)
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 scallions, chopped
- 1 scotch bonnet pepper, whole
- 1 cup small dried or fresh shrimp (optional)
- 3 tbsp vegetable oil
- 2 1/2 cups water
- Salt and black pepper to taste
Instructions
- 1Soak the djon djon mushrooms in warm water for 20 minutes, then strain the liquid through a fine sieve or cheesecloth, reserving the dark broth and discarding the mushroom stems.
- 2Heat oil in a pot and saute onion, garlic, and scallions until fragrant.
- 3If using shrimp, add and cook briefly until just pink.
- 4Pour in the reserved mushroom broth plus enough water to make 4 cups liquid, and bring to a boil.
- 5Stir in the rice, salt, pepper, and the whole scotch bonnet pepper.
- 6Reduce heat to low, cover, and simmer 20-25 minutes until the rice is tender and infused with the deep smoky mushroom flavor.
- 7Remove the scotch bonnet, fluff the rice, and serve hot.
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