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Du Riz Djon-Djon

HAITI

Black Mushroom Rice

SUBMITTED BY

Natalie

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Natalie shared Haiti’s national dish, using ingredients and flavors found only on this beautiful island!

Haiti is home to one of the Caribbean’s most visually striking and culturally significant rice dishes: Du Riz Djon-Djon, also known as Haitian black mushroom rice. Deeply aromatic, rich in flavor, and dramatic in appearance, this traditional Haitian rice dish reflects the country’s agricultural heritage, African roots, and celebratory food traditions.

Du Riz Djon-Djon is more than a side dish—it is a symbol of hospitality, pride, and special occasions in Haitian cuisine.

What Is Djon-Djon?

Djon-Djon refers to a rare variety of dried black mushrooms native to northern Haiti. When soaked in water, these mushrooms release a dark pigment that turns the cooking liquid deep gray or black. This mushroom water becomes the base for the rice, giving Du Riz Djon-Djon its signature color and earthy flavor.

The mushrooms are primarily harvested in Haiti’s northern regions, particularly around Cap-Haïtien. Because they are seasonal and not widely cultivated elsewhere, authentic Haitian Djon-Djon remains a treasured ingredient, often brought abroad by members of the Haitian diaspora.

African Roots and Culinary Influence

The history of Du Riz Djon-Djon is closely tied to Haiti’s African heritage. Enslaved Africans brought rice-growing knowledge and cooking techniques to the Caribbean during the colonial era. Rice quickly became a staple in Haitian cuisine, forming the base of countless dishes.

Much like West African jollof rice and other one-pot rice dishes, Du Riz Djon-Djon layers aromatics, spices, and legumes into a deeply flavorful preparation. The use of thyme, scallions, garlic, and Scotch bonnet pepper reflects African and Caribbean seasoning traditions that continue to define Haitian cooking today.

A Dish for Celebrations

While rice is eaten daily in Haiti, Du Riz Djon-Djon is often reserved for gatherings and celebrations. Weddings, holidays, Sunday dinners, and important family events frequently feature this iconic black rice.

Its striking appearance makes it stand out on the table, typically paired with fried plantains, griot (fried pork), or seafood. The rich coconut milk, lima beans or pigeon peas, and bold seasonings elevate the dish beyond everyday rice, making it worthy of special occasions.

For Haitians abroad, cooking Du Riz Djon-Djon is also a way to reconnect with cultural identity and family traditions.

Du Riz Djon-Djon Today

Today, Du Riz Djon-Djon remains one of Haiti’s most recognizable and beloved dishes. It represents resilience, creativity, and pride in Haitian culinary tradition. As Haitian cuisine gains more global recognition, this black mushroom rice continues to captivate food lovers with its bold flavor and dramatic presentation.

Whether served at a festive gathering or a family meal, Du Riz Djon-Djon tells the story of Haiti—its history, its people, and its enduring culinary heritage.

Du Riz Djon-Djon

Servings 10
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Ingredients
  

  • 1 cup olive oil or coconut oil
  • 1 scotch bonnet pepper
  • 4 cups soaked Haitian Djon-Djon (black mushroom) water (1.5 oz mushroom for 4 cups water)
  • 1 cube vegetable bouillon
  • 3 Tbsp complete seasoning (Gaya Sazonador) or Haitian Fresh Green seasoning
  • ½ cup onions finely chopped
  • 3 scallions finely chopped
  • 2 Tbsp salt
  • 2 tsp black pepper
  • 1 Tbsp ground thyme
  • 3 Tbsp garlic minced
  • 2 cups green pigeon peas or frozen lima beans, thawed
  • 1 14 oz can coconut milk
  • 3 cups jasmine rice

Instructions
 

  • Heat oil in a large pot over medium heat. Add onions, scallions, complete seasoning or Haitian green season, & garlic let it sautee for 2 to 3 minutes.
  • Add the bouillon cube, black pepper, and thyme; cook and stir until cube dissolves. Add garlic and cook for 4 minutes. Pour in coconut milk and bring to a boil; stir until mixture changes color and flavors combine.
  • Then add the whole scotch bonnet pepper and mushroom water & let it simmer down for about 5 minutes.
  • Wash the jasmine rice until the water turns clear. Stir in the washed rice and let boil for about 10 minutes, until all the liquid evaporates. Reduce heat to low.
  • Place a clean dishcloth over the pot. Put a lid over the top and allow to steam for at least 15 to 20 minutes. Uncover and stir in the peas/lima beans.
  • Serve warm.
Course: Dinner
Region: Latin America

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About Beryl

I have been in the film and media industry for the past 12 years and have worked for companies including Great Big Story, ABC, CNN, Martha Stewart, News Corporation, Harper Collins and Fast Company.