A rich, earthy black rice dish made with Haiti’s beloved djon-djon mushrooms, the kind of recipe that shows up at weddings, holidays, and every celebration worth remembering.
Ingredients
- 3 garlic cloves, minced
- 30 grams dried djon-djon mushrooms
- 750 milliliters water
- 2 cups white rice, rinsed
- 1 pounds shrimp, peeled and deveined
- 1 small onion, diced
- 1 green bell pepper, diced
- 2 tablespoons epis (Haitian seasoning base)
- 2 tablespoons vegetable oil
- 2 teaspoons salt
- 2 sprigs fresh thyme
- 2 whole cloves
- 0.3 cups scallions, chopped
Steps
- Steep the djon-djon: Bring 750 milliliters water to a boil, then add the 30 grams dried djon-djon mushrooms. Let them steep for 20-30 minutes to release their dark, earthy broth.
- Strain the broth: Strain the mushroom broth into a bowl, pressing the mushrooms gently to release all the liquid. Set the broth aside and discard (or reserve) the mushrooms.
- Season the shrimp: Toss the 1 pounds shrimp, peeled and deveined with half of the 2 tablespoons epis (Haitian seasoning base) and let marinate while you prep everything else.
- Sauté the aromatics: Heat 2 tablespoons vegetable oil in a large pot over medium heat. Add the 1 small onion, diced, 1 green bell pepper, diced, and 3 garlic cloves, minced, and sauté until softened and fragrant, about 3-4 minutes.
- Cook the shrimp: Add the marinated 1 pounds shrimp, peeled and deveined to the pot and cook until just pink, about 3 minutes. Remove the shrimp and set aside, they’ll go back in later.
- Build the rice base: Add the remaining 2 tablespoons epis (Haitian seasoning base), 2 sprigs fresh thyme, 2 whole cloves, and 2 teaspoons salt to the pot. Pour in the reserved djon-djon broth and bring to a boil.
- Add the rice: Stir in the 2 cups white rice, rinsed. Once it returns to a boil, reduce heat to low, cover, and let simmer until the rice is tender and has absorbed the liquid.
- Fold in the shrimp: Gently fold the cooked shrimp back into the rice, cover, and let sit off the heat for 5 minutes so everything comes together.
- Finish and serve: Fluff the rice with a fork, sprinkle with 0.3 cups scallions, chopped, and serve hot, ideally with a side of pikliz for a little heat.
Notes
No shrimp on hand? This recipe works beautifully with chicken, or even on its own as a hearty vegetarian side. Serve with pikliz (spicy pickled slaw) for the classic finishing touch.