Haitian Black Mushroom Rice with Shrimp – Diri Ak Djon Djon ak Kribich

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Last Updated on May 19, 2020 by Chef Mireille

Haitian Black Mushroom Rice with Shrimp – Diri Ak Djon Djon ak Kribich is a classic Haitian dish. This one pot dish is a delicious way to bring some global flavors to your dinner!

Haitian cuisine is a delectable explosion of flavors you need to try, if you haven’t had the pleasure yet.

Explore Haitian Cuisine with this collection of Haitian Recipes for every meal!

 

Haitian Black Mushroom Rice with Shrimp - Diri Ak Djon Djon ak Kribich

I am half Haitian and yet, have very few Haitian recipes on this site as my passion lies with exploring cultures around the world via food and travel. I think it’s so important to go outside of your bubble. Especially in today’s political climate, it’s important to learn about other’s way of life to break down biases and remain open minded and tolerant of others who may live a little different than you. As much as I love exploring the cuisines and cultures of the world, there is something about the foods that I grew up with that symbolizes comfort food for me.

I think it’s because these foods bring me back to my care free childhood before worries of money, career and all the responsibilities of adulthood. Whether it is the diverse foods of my mother’s culture like her Curry Chicken and Nasi Goreng or things like Sauce Pois and this Djon Djon from my dad’s culture, it fills me with such a warm and comforting feeling inside, especially when it’s winter and the temperatures start to cool as they are now.

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Maybe because we always traveled during the summer, but winter weekend mornings I always remember waking up to the aroma of my mom’s Caribbean style hot cocoa & Cornmeal Porridge or Akasan. Therefore, in my brain I associate comfort food with winter time and cooler temperatures.

What is Djon Djon?

If you live in a community with large Haitian populations like Brooklyn or Queens (in NYC) or Miami, you are probably already familiar with the popular Haitian Black Rice, if you frequent Haitian restaurants. However, many people who love to consume this delicious rice I speak to actually don’t know what it is made with or what gives the rice it’s black hue – All they know is that it is delicious!

Well, I am here to give you the low down on Haitian Black Rice.

It is made from a dried mushroom that is native only to Haiti, as far as I know. It is grown in the northern part of the island.

mushroom LR

Where to purchase Djon Djon?

The only place you can purchase it is at Haitian markets or really good international markets. In these communities referenced above, women also sell it with other Haitian products on the sidewalks from shopping carts or street side tables. These women usually sell djon djon, dried shimp, cloves, cinnamon sticks, cocoa cones, cashews and a few other foods commonly used in Haitian cooking.

I have often sometimes seen it in African markets like this one – I sometimes go to in Canarsie.

Although probably not exactly the same mushroom, I have seen some Haitians refer to this dried black trumpet mushroom that makes a good substitute. You can purchase it online here.

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Before we get to today’s recipe, let’s check out some more Haitian food.

Haitian Recipes

Djon Djon Variations

As a side dish, it is not always made with shrimp so you can easily omit the shrimp for the Vegetarian version.

It is more commonly made with lima beans, but have hated lima beans since my childhood. You can use lima beans instead of the peas and carrots, for a more traditional version.

Serve with pikliz and fried plantain.

DJ Rice LR 1

Haitian Black Mushroom Rice with Shrimp - Diri Ak Djon Djon ak Kribich
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3.4 from 5 votes
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Haitian Black Mushroom Rice with Shrimp – Diri Ak Djon Djon ak Kribich

This one pot dish is full of so much flavor and great for a weeknight one pot meal, as long as you have already soaked the mushrooms.
Prep Time2 hrs
Cook Time30 mins
Total Time2 hrs 30 mins
Course: Rice
Cuisine: Haitian
Servings: 8

Ingredients

  • 1 ½ cups djon djon dried mushroom
  • 2 tablespoons oil
  • 1 chopped onion
  • 2 finely chopped garlic cloves
  • 1 chopped green bell pepper
  • ½ Scotch Bonnet pepper habanero
  • sprigs of fresh thyme
  • 3 cloves
  • 2 cups rice
  • 1 cup frozen peas and carrots or lima beans
  • salt to taste
  • Shrimp Ingredients:
  • 1 lb. peeled and deveined shrimp
  • 1 teaspoon parsley
  • ½ teaspoon dried thyme
  • juice of 1 lime
  • ¼ teaspoon garlic powder
  • ½ teaspoon onion powder
  • salt and black pepper to taste

Instructions

  • Soak mushrooms in 4 cups of warm water for at least 2 hours.
  • Strain, squeezing out all of the liquid. Discard the mushrooms.
  • Strain the liquid again through a cheesecloth lined strainer.
  • Combine the shrimp with the parsley, thyme, lime juice, garlic powder, onion powder, salt and pepper. Toss well and set aside.
  • In a large pot. heat oil.
  • Add onion, garlic and bell pepper. Saute for a few minutes until softened.
  • Add Scotch Bonnet, thyme and cloves.
  • Add shrimp and stir fry for 1-2 minutes.
  • Add frozen vegetables, salt and mushroom liquid. Bring to a boil.
  • Add rice, cover and simmer on medium heat for 15-20 minutes until rice is tender and has absorbed all of the liquid.

Notes

The longer you soak the mushrooms, the deeper color you will get. You can soak them overnight for fuller flavor and color.
It is important to strain the liquid through the cheesecloth as these mushrooms are very sandy.
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I'd love to share them!
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Thank you for sharing!

About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Reader Interactions

Comments

  1. Srivalli Jetti

    Mir, the thing I like most about your posts is the history lessons you do, I love to read them. As you said when we explore different cuisines, we get to know the people too, I feel the same when I read your posts. This is a lovely post about this dish. I also feel the same that when our childhood days come to mind, we feel so happy and its natural that the food associated with it brings us Joy!

  2. Suma Gandlur

    You are right, foods we grew up eating end up being our comfort meals later in life.
    Seems like this comfort dish of yours is a great one pot meal for shrimp – mushroom lovers.

    • Chef Mireille

      as you know I am always searching out cultures and cuisines other than my own. I find it so interesting to find that there are so many similarities across cultures even in food!

  3. Padmajha PJ

    There are just a couple of mushrooms varieties available here and the only black ones I have seen is in China but never used them though! This is such a nice post Mir where we get to read about the cultures and the cuisine.I always love your posts for this reason! And yes, food brings us all together and breaks all the barriers!As for cooking outside the comfort zone, I am yet to explore so many cuisines !

  4. code2cook

    Looks great, I always feel happy to grab knowledge from other cuisine from your write up. surely a treat for shrimp lovers

  5. Priya Srinivasan

    Like valli said, when i read your posts, i love the way to describe the history of that particular food/cuisine, yes we should be proud of our origins, we are whatever we are bcoz of our roots!!! Good food brings great memories, we are lucky to have such delicious memories!!! That mushroom rice looks very interesting Mir, though i dont cook much with mushrooms, i m always curious to know about them!!!

  6. Ritu Tangri

    Initially I thought it is the black rice you are using to make this rice dish. But it is interesting to know that a variety of mushroom changes the color of rice to black.

  7. Vanessa

    This recipe looks like most I’ve seen. I don’t know if it’s me or what, but the djon djon rice recipes I’ve tried don’t taste like the ones in the restaurant. And I don’t use regular salt, I use the Maggie chicken cube. But thank you for this recipe and you’re right, those mushrooms are very hard to find. Interestingly enough, the black maggie cubes are not. But I don’t know how to use them.

  8. Fe Bon

    I greatly anticipate that Chicago is having a TASTE OF HAITI in September! I know I will get full and be lovin’ it. As soon as I get back and can sample this djon djon dish, I will use your recipe to make it. Can’t wait to go…it’s going to be good I know!

  9. Archana

    5 stars
    Mir as usual I love your posts they are so informative. Yes you are right childhood foods are comfort food and it does symbolise the carefree, happy time we have had.
    As for this haitian mushroom rice it is definitely new to me but you know me I love it.

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