Recipe courtesy of
Widza Gustin
for
Food Network Kitchen
Recipe courtesy of
Widza Gustin
for
Food Network Kitchen
Watch how to make this recipe.
Diri Djon Djon
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- Level: Intermediate
- Total: 1 hr 40 min
- Active: 45 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 573
- Total Fat
- 16 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 28 milligrams
- Sodium
- 865 milligrams
- Carbohydrates
- 95 grams
- Dietary Fiber
- 6 grams
- Sugar
- 6 grams
- Protein
- 16 grams
Diri Djon Djon is one of Haiti’s most popular dishes and its name translates as black mushroom rice. Djon djon are inky, earthy black mushrooms handpicked in the mountains of Northern Haiti and then dried. The mushrooms have a unique flavor and aroma and give the rice its signature dark color. Djon djon are rare and a bit pricy — making this dish one that’s usually reserved for special occasions — but worth seeking out to experience this taste of Haiti. Along with the dried mushrooms, the flavor of the rice in this version is bolstered with dried shrimp and mushroom bouillon cubes for the deep umami flavor this famous dish is known for. Lima beans are often added, but here I opted for green peas for a sweet note. And when you reach the bottom of your pot there is a tasty surprise: A layer of crispy caramelized rice.
- Level: Intermediate
- Total: 1 hr 40 min
- Active: 45 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 573
- Total Fat
- 16 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 28 milligrams
- Sodium
- 865 milligrams
- Carbohydrates
- 95 grams
- Dietary Fiber
- 6 grams
- Sugar
- 6 grams
- Protein
- 16 grams
Ingredients
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Directions
Special equipment:
cheesecloth and kitchen twine- Wrap the thyme, parsley, celery tops, peppercorns, cloves and bay leaf in a 6-inch square of cheesecloth. Tie with kitchen twine and set aside.
- Toast the dried black mushrooms and dried shrimp in a medium Dutch oven over medium-high heat until fragrant, about 4 minutes. Transfer to a medium heatproof bowl and cool, about 2 minutes. Crush the mushrooms and shrimp with your hands until you get close to a fine powder.
- Heat 2 tablespoons of the olive oil in the Dutch oven over medium-high heat. Add half of the onion, the shallot and bell pepper and cook, stirring, until softened, 2 to 3 minutes. Add the dried mushroom and shrimp powder and continue to stir for an additional 2 minutes.
- Pour 6 cups of water into the pot. Add the cheesecloth bundle, 2 smashed garlic cloves, 1 Scotch bonnet pepper and the scallion and bring to a boil. Reduce the heat to low and simmer for 30 minutes.
- Strain the broth into a large heatproof bowl. Discard the Scotch bonnet pepper and cheesecloth bundle and transfer the remaining solids to a blender along with one cup of the mushroom liquid. Blend on high until fully combined. Strain into the large heatproof bowl.
- Rinse the rice with cool water until the water runs clear, about 4 to 5 times.
- Heat the remaining 2 tablespoons of olive oil in the Dutch oven over medium-high heat. Add the remaining half onion and stir until translucent and soft, 2 to 3 minutes. Add the frozen peas. Crush the bouillon cubes and stir them in until fully combined, about 2 minutes. Add the remaining 3 cloves garlic and cook for another minute. Pour the mushroom broth into the pot, add the remaining Scotch bonnet pepper and bring to a boil. Add the rinsed rice and allow the liquid to evaporate not fully but close to, 5 to 6 minutes. Reduce the heat to low and cook, covered, for another 25 minutes. Fluff the rice with a fork and serve.
