Diri ak Djon Djon

What it really is

Diri ak Djon Djon is Haitian rice cooked in the dark, aromatic broth of dried djon djon mushrooms.

Dried djon djon mushrooms are steeped or simmered in water to draw out their deep colour and earthy flavour. The strained broth is then used to cook rice, often with garlic, onion and herbs. The mushroom itself may also be chopped or added back, depending on the cook. The defining feature is the rice taking on the mushroom broth, which gives it a dark appearance and savoury aroma. It is not simply rice coloured with seasoning or a generic mushroom pilaf; djon djon gives the dish its name and character.

Some recipes include peas or seafood, but this version uses a mushroom-and-rice base without optional seafood. Shrimp or other shellfish changes the allergen profile and should be stated clearly. The rice is commonly served as part of a larger meal alongside meat, fish or vegetables, though these sides are separate. The strength of the mushroom broth and the choice of herbs vary by household, so colour alone does not determine a fixed recipe.

How it's served

Serve hot as a rice side or as the starch at the centre of a plate. Keep any seafood or peas visible and identify them as additions. If serving with a sauced main, portion the rice so its mushroom flavour is not lost in the sauce.

How to write it on the menu

Retain the Haitian name and explain that the rice is cooked in djon djon mushroom broth. List seafood, peas and stock only when used; verify the actual ingredients before making allergen claims.