Island Origins Magazine - Haitian black rice recipe
Island Origins Magazine

Recipe by Chef Thia

Djon Djon Rice is a uniquely Haitian black rice recipe made with wild black trumpet mushrooms called “djon djon” grown in the north of the island. Well seasoned from start to finish, it is very popular in the Haitian communities at home and abroad.

  • 1 cup Red Bell Pepper, diced
  • 1 cup Chef Thia’s Spice (or other Haitian Epis)
  • 2 cups frozen Lima Beans, thawed
  • 1/4 cup Canola Oil
  • 1 cup Button Mushrooms, sliced
  • 4 cups Djon Djon Mushrooms
  • 3 cups Lakay Food Yellow Long Grain Rice
  1. Bring dried djon djon mushrooms to a boil in 4 ½ cups of water over medium heat and allow to boil for 15 minutes. Remove from heat, cover and allow it to sit for at least 30 minutes while you prepare the other ingredients. When it’s ready to use, strain the mushrooms and silt from the water using a fine sieve or strainer lined with cheesecloth.
  2. Heat oil over medium-high heat in dutch oven and add Chef Thia’s spice (or other Haitian epis).
  3. Add red bell pepper, stir, and allow to cook for 2-3 minutes or until the seasoning begins to lightly caramelize on the bottom of the pot. Add lima beans and button mushrooms while still stirring.
  4. Add strained djon djon water and bring to boil.
  5. Once water is boiling, add rice and reduce heat to medium high.
  6. When the water is dried out, cover and reduce heat to low for 20 minutes until the rice is cooked.

Enjoy this Haitian black rice recipe with Chef Thia’s Tasso de Dinde (Fried Turkey) or any other Haitian food dish you’d like to try.


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