Djon-Djon Rice (Black Mushroom Rice)
Published Oct. 13, 2023
- Total Time
- 1 hour
- Prep Time
- 10 minutes
- Cook Time
- 50 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 to 8 servings
- 2cups/1½ ounces dried djon-djon mushrooms
- 4cups unsalted chicken stock (or vegetable stock, or even water)
- ¼cup vegetable oil
- 1cup frozen lima beans
- 1cup unsalted roasted cashews (optional)
- 2cups parboiled rice
- 1whole green Scotch bonnet chile
- 1tablespoon butter (or plant-based butter)
- 3small shallots, roughly chopped
- 4garlic cloves, roughly chopped
- ½(packed) cup chopped fresh Italian parsley leaves and stems, plus more for garnish
- ¼teaspoon ground cloves
- ¼teaspoon ground thyme (or ½ teaspoon dried thyme leaves, or 4 fresh thyme sprigs, leaves removed and stalks discarded)
- Salt
For the Rice
For the Epis
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
283 calories; 17 grams fat; 3 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 26 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 8 grams protein; 549 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Clean the djon-djon: Sift the mushrooms through your fingers one small handful at a time, plucking out any wood particles or other debris and transferring your mushrooms to a medium lidded saucepan. Add the stock and soak for about 15 minutes.
- Step 2
Meanwhile, prepare the epis: In a blender or mini food processor, process the shallots, garlic, parsley, cloves, thyme and ¼ teaspoon salt until it forms a paste, scraping the sides as needed. (You may need 1 or 2 tablespoons of water to help it blend.)
- Step 3
Bring the soaked djon-djon mushrooms in the stock to a simmer over medium-low heat then simmer for 10 minutes. Strain the broth, squeezing the mushrooms to extract as much liquid and flavor as possible, then reserve the djon-djon broth. (You should have about 2½ cups.)
- Step 4
In a chodyè (caldero) or large Dutch oven, heat the oil over medium-high. Add the epis and lima beans and stir for 2 to 3 minutes. Add the djon-djon broth and the roasted cashews, if using. Reduce the heat to medium and bring the mixture to a boil.
- Step 5
Meanwhile, rinse the rice to remove some of the starch. Drain the rice, then add to the boiling broth, along with the Scotch bonnet chile. Reduce the heat to medium-low and cook, stirring occasionally, until the cooking broth has almost evaporated, about 10 minutes. Season to taste with salt, then stir in the tablespoon of butter and cover the rice. Reduce the heat to low and let cook for another 15 to 20 minutes or until the rice is cooked through.
- Step 6
Fluff the rice, sprinkle with chopped parsley to garnish and serve hot.
Private Notes
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Cooking Notes
Sally
The linked source for online Djon-Djon is $28/oz. With no real flavor profile provided in the article, does anyone with experience with these mushrooms have an economical substitute?
XP
I've made lots of djon-djon rice, introduced by my Haitian neighbor. There's no substitute for djon-djon. Woodsy and floral. Unique fragrance and flavor. I've tried other types (wood-ear, shiitake, etc.) -- not even in the ballpark. I use pigeon peas not lima beans, and keep blended epis frozen. Maggi djon-djon cubes for mushrooms are like top-ramen chicken packets for homemade stock. Or just slightly better than that. The mushroom's central to the dish. Support Haitian self-determination.
Diana
I found djon djon on Amazon for $12.20 an ounce--much better buy!
LJ
As a substitute, I’d use either the dried black mushrooms from Eastern Europe that are used in Ashkenazi Jewish soups, or dried shiitake mushrooms. These mushrooms can be reserved after soaking and used in other dishes, unlike djondjon.
Natacha Gomez Dupuy
Hi Ludovic, I agree that the great black color of the djon djon is not reflected in the picture. It may be due to the lighting, but I can assure you that the recipe will produce a perfectly black djon djon if followed carefully. Thank you for your feedback.
Nicole
Are the mushrooms being added back to the rice? Or not ?
Natacha Gomez Dupuy
Regarding your question about the mushrooms, we do not add them back into this traditional recipe. We only use the stock they were cooked in. Thank you for your question and for your interest in our traditional recipe.
Ludovic
For a substitute for djon djon you can use MAGGI-Djon-bouillon-cubes-they can found on amazon. And, some ppl use both the mushroom and the cubes. By the way, many Haitian cooks, especially those from the North, would find the amount of djon djon specified in this recipe to be insufficient. The resulting rice for them should be black, not a muddy gray.
Gretchen
You wouldn't believe how good are the dried mushrooms from Costco. They keep forever and are so economical.
Nicole
This is great recipe . My on my questions is if we are adding back the mushroom to the rice dish? Thank you Nicole
Sabina
No you are not.
BeckyNC
Are you supposed to discard the mushrooms after making the broth? There’s no mention of adding them back to the completed dish.
XP
I've made lots of djon-djon rice, introduced by my Haitian neighbor. There's no substitute for djon-djon. Woodsy and floral. Unique fragrance and flavor. I've tried other types (wood-ear, shiitake, etc.) -- not even in the ballpark. I use pigeon peas not lima beans, and keep blended epis frozen. Maggi djon-djon cubes for mushrooms are like top-ramen chicken packets for homemade stock. Or just slightly better than that. The mushroom's central to the dish. Support Haitian self-determination.
LJ
As a substitute, I’d use either the dried black mushrooms from Eastern Europe that are used in Ashkenazi Jewish soups, or dried shiitake mushrooms. These mushrooms can be reserved after soaking and used in other dishes, unlike djondjon.
LJ
I’d substitute the Eastern European black mushrooms that are used in certain Ashkenazi Jewish soups. The next choice would be dried shiitake. Both of these mushrooms can be saved and used in other dishes after soaking. Alternatively, if you know anyone in S. Florida, perhaps they can buy djondjon for you at a Haitian grocery. I stocked up every time I visited my late parents in W. Palm Beach.
Diana
I found djon djon on Amazon for $12.20 an ounce--much better buy!
Sally
The linked source for online Djon-Djon is $28/oz. With no real flavor profile provided in the article, does anyone with experience with these mushrooms have an economical substitute?
Lou
I'd love to see an answer to this. You can find the bouillon on Amazon and it is much cheaper than the dried mushrooms.
Laura
Kalustyan's, in NYC, has them on their website, $14.99 for 1.5 oz.
John Wallis
Etsy sells 125 grams, which is 4.4 ounces, for $26. The recipe on haitiancooking.com says toss the mushrooms after soaking and boiling
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