Djon Djon Rice, what a funny name for a dish. I always found Djon Djon rice recipe to have the funniest name of the Haitian cuisine. I remember when my son was only a few months old, to make him laugh, I only had to say the word Djon Djon…
DID YOU KNOW THAT THE WORD DJON DJON SIMPLY MEANS MUSHROOM IN CREOLE?
In Haiti, the mushrooms are not very used as food; Haitians even try to stay away from them, because like many of us, they often associate fungi with a health hazard.
BUT WHAT TYPE OF MUSHROOM IS THE DJON DJON?
I love the rice Djon Djon but I have often asked myself the following question.
What type of mushroom does one use to prepare this dish so tasty?
My searches drove me to some mushroom species named species Psathyrella, a little brown mushroom that grows on tree trunks or dead tree branches partially buried in the ground.
I also thought that this mushroom was exclusively growing in Haiti, but other countries such as Cuba, Guadeloupe, the Dominican Republic, Martinique, Trinidad also have their Psathyrella.
IN WHAT DEPARTMENT IN HAITI IS HARVESTED THE DJON DJON?
Regarding Haitian Djon Djon, you can mainly find it in some cities in the north of the department of Artibonite.
COLOUR OF DJON DJON
The Djon Djon is naturally dark brown, but when dried, some parts become almost black. What’s special about this mushroom is that once dry and put in contact with water, it transfers its beautiful blackish colour to the rice and gives it this beautiful unique aroma. Yummmm really SUPER DELICIOUS…
- 1½ cups of Djon Djon mushrooms
- 2 cups water
- 1 cup of lima peas
- 1 green onion (shallot) cut into small slices
- ½ medium-sized onion, diced
- 3 tablespoons of cooking oil
- 1 teaspoon of garlic, mashed
- ⅛ teaspoon of clove powder
- 1 teaspoon of Haitian spice (tout-trempé)
- 1 chicken bouillon cube (Maggi or other)
- 1 scotch bonnet pepper
- 1 bouquet garni
- STEP 1 - Prepare and clean the Djon Djon
- Djon Djon is a product of the earth and just like rice, dried peas, salad, etc., it must be cleaned to prevent impurities such as pieces of wood, rocks or others find themselves in your rice.
- Using your hands, carefully, a handful at a time looking for and discard any impurities that might be in your Djon Djon.
- STEP 2 - Let the Djon Djon soak
- Soak the Djon Djon in 2 cups of water (the water that will be used for cooking)
- STEP 3 - collecting Djon Djon water to cook the rice
- After about 30 minutes, pass through a sieve Djon Djon in order to collect the water (2 cups to be used for cooking).
- PS: With your hands, squeeze up to the last drop. "Djon Djon The juice" is such a precious liquid; it is important not to waste it...
- NOW, THE COOKING
- Over medium heat in a saucepan, heat the oil and sauté the Lima peas, about 1 minute. Then add the onions and shallots to sauté with peas approximately 1 minute.
- Subsequently, add the garlic, the Haitian spice, chicken stock cube, 2 cups of Djon Djon water and clove powder.
- Increase heat to "maximum"
- Wait until the water comes to a boil and add the cup of rice
- Simmer until you start to see rice on the surface
- *** Careful never brew rice too much, or it may make it pasty
- Turn down the heat to low (minimum)
- Place the bouquet garni and chili on top, cover for about 15-20 minutes
- When it’s ready, this dish goes well with chicken, fish or pork. ENJOY YOUR MEAL
Just make sure to properly marinate shrimps and be careful not to overcook them before adding the rice, or they will most likely become dry.