Diri Djon djon w/mixed vegetables (Haitian Black Mushroom Rice)

November 1, 2020

45 minutes

medium

serves 6-8

Hey my lovely’s, hope you guys are doing great! I kinda have a repeat recipe for you all today, Diri Djon djon (Haitian Black Mushroom Rice), but with some changes from the first one I posted, Diri Djon djon ak Kribich (Black mushroom rice with shrimp). The first one was made with shrimp, green peas and cashews, all great things but some folks want a plainer version so I oblige.

The ingredients are pretty similar to the last rice recipe I posted (Rice w/mixed vegetables) but this one has our beloved dried black mushrooms and salt-free blended herbs in it.

This video was also a different vibe from what I usually do. I had the pleasure of teaching Bianca (@Biancaafit on Instagram) a Haitian-American Afro beats dancer how to make Diri Djon Djon with mixed vegetables. I actually did something like this in the past for the Pate Kòde recipe… Can you tell that I really like dancing?? LOL. Bianca did an awesome job at making Diri Djon Djon for the first time and I picked up a few dance moves from her; it was definitely a fun time. I served the rice with Griyo (Baked Pork shoulder), Makawoni Au Graten (Haitian Style Macaroni and Cheese) and fried plantains not shown in the picture above. It was a good meal I was told by my brother (I was detoxing at the time so I couldn’t eat although I did taste the rice, I had to LOL; don’t judge me guys!) I separated the cooking and dancing portion so a link to the dancing video will be in the description of the YouTube video. Hope you enjoy the recipe and dancing.

Watch Bianca make Diri Djon Djon here:

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Pyrex glass measuring cups

Large aluminum pot

Mini glass prep bowls

Serving Spoons

Wooden Spoon Set

Vegetable Bouillon Cubes

No Reviews

Ingredients

Adjust Servings

	3 cups white basmati rice, rinsed buy fresh
	2 ½ cups dry djon djon (black mushroom)
	1 ½ cup frozen mixed vegetables
	¼ cup epis
	¼ cup oil
	1 hot pepper
	2 sprigs of thyme
	1 bouillon cube (any flavor)
	2-3 cloves garlic, peeled and finely minced
	½ teaspoon garlic powder
	½ teaspoon onion powder
	½ teaspoon salt-free blended herbs
	½ teaspoon salt (or to taste)
	⅛ teaspoon clove powder or 2-3 whole cloves
	1 1/2tablespoon cooking margarine

Directions

1.

Make the barbecue sauce (or substitute 3/4 to 1 cup bottled sauce):

In a large pot add djon djon and 6 cups of water and bring it to a boil. Once boiled, use a strainer to drain and set liquid aside.

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2.

Cook the chicken (or substitute 2 cups shredded cooked chicken):

In a medium pot heat oil on medium heat add epis and garlic and saute for about a minute.

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3.

Mix the chicken with the barbecue sauce:

Add mixed vegetables, mix it in with the epis and garlic. Then add bouillon cube, garlic, onion powder, salt-free blended herbs and mix well for about 2 minutes.

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4.

Add 4 ½ + ¼ cups of djon djon liquid, salt, clove powder, cooking margarine, thyme, hot pepper and allow that to come to a boil (taste for salt).

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5.

Next stir in rice, allow most of the water to evaporate, lower your flame and cover with a tight fitting lid and allow to cook for 20 minutes.

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6.

Fluff your rice with a fork, serve with your choice of main dish and enjoy!

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Notes

Add any unused djon djon liquid to a freezer storage bag and freeze until you need it. If you're unable to find dried black mushrooms in your area try searching online for it or for the djon djon Maggi cubes, those work well too.