Mediterranean Chicken and Rice

Summary:

How Djon Djon Became a Staple

The northern region of Haiti, where the mushrooms naturally grow, played a major role in the dish’s popularity. Over time, it became a staple among the elite and was passed down through generations.
Haitian culinary tradition values flavorful, well-seasoned foods, and Diri Djon Djon exemplifies this with its umami-rich taste.
The dish is often paired with shrimp, crab, or other seafood, symbolizing the island’s deep connection to the Caribbean Sea.

Modern Influence & Diaspora

As Haitians migrated to the U.S., Canada, and other countries, Diri Djon Djon became a symbol of cultural identity, especially in Haitian-American households.
Today, Haitian Black Rice is recognized worldwide as a unique and flavorful dish, sometimes compared to other black rice varieties but distinguished by its use of djon djon mushrooms.
Dried djon djon mushrooms are now exported, making the dish more accessible to Haitians abroad.

Conclusion

Haitian Black Rice (Diri Djon Djon) is more than just a dish—it’s a cultural treasure, a sign of Haitian resilience, tradition, and celebration. It remains a proud part of Haitian heritage, passed from generation t

History of Haitian Black Rice (Diri Djon Djon)

Haitian Black Rice, known as Diri Djon Djon, is a beloved traditional dish in Haitian cuisine, made with djon djon mushrooms—a rare and flavorful black mushroom native to northern Haiti. These mushrooms release a dark pigment when soaked in water, giving the rice its signature black color and rich, earthy taste.

Origins & Cultural Significance

The use of djon djon mushrooms dates back to indigenous and African influences in Haiti, blending native ingredients with cooking techniques brought by enslaved Africans.
In Haiti, Diri Djon Djon is considered a delicacy and is often served at special occasions such as weddings, holidays, and family gatherings.
The dish represents wealth and celebration because djon djon mushrooms are expensive and not grown year-round, making them a rare ingredient.

Step 1: Prepare the Djon Djon Broth
1. In a pot, bring 4 cups of water to a boil.
2. Add the dried djon djon mushrooms and let them steep for 10-15 minutes.
3. Strain the liquid through a fine-mesh sieve, discarding the mushrooms. Keep the black mushroom broth to cook the rice.
Step 2: Cook the Shrimp
1. In a large pot or Dutch oven, heat 1 tbsp olive oil or butter over medium heat.
2. Add the shrimp and season with a pinch of salt, black pepper, and thyme.
3. Cook for about 2-3 minutes per side, until they turn pink. Remove from the pot and set aside.
Step 3: Cook the Rice
1. In the same pot, add the remaining olive oil/butter. Sauté the onions, garlic, and bell peppers until soft.
2. Stir in the tomato paste (if using), bouillon cube, cloves, Scotch bonnet pepper, and salt.
3. Add the rice and mix well to coat with the seasonings.
4. Pour in the djon djon broth (about 3 ½ cups) and bring to a boil.
5. Reduce heat to low, cover, and let simmer for about 20-25 minutes, or until the rice is tender and the liquid is absorbed.
6. About 5 minutes before the rice is done, add the cooked shrimp and gently mixing them in.
7. Step 4: Serve & Enjoy!

INGREDIENTS:

For the Djon Djon Broth:

1 cup dried djon djon mushrooms (Haitian black mushrooms)
4 cups water

For the Rice:

2 cups jasmine or parboiled rice
1 lb large shrimp, peeled and deveined
2 tbsp olive oil or butter
1 small onion, finely chopped
2 cloves garlic, minced
1 bell pepper, diced (optional)
1 tsp thyme (fresh or dried)
1 Maggi (chicken or shrimp bouillon cube)
1 tsp salt (adjust to taste)
½ tsp black pepper
½ tsp ground cloves (optional)
½ tsp Scotch bonnet pepper or hot sauce (optional, for spice)
1 tbsp tomato paste (optional, for extra flavor)
½ cup green peas
1 tbsp butter (for extra richness)

Where this recipe comes from

HAITIAN BLACK RICE

Preparation: