Haitian Black Rice With Peas And Mushrooms

Haitian Black Rice With Peas And Mushrooms

This mushroom black rice, commonly known as Djon-Djon, is one of Haiti’s most well-known meals. A dried version of the djon-djon mushroom, which grows in Haiti’s northern region, is available for purchase in shops. The base for this Djon-Djon rice dish is a mushroom broth, to which are added onion, garlic, peas, and shrimp. The earthy taste of the mushrooms gives this meal a stronger umami flavor.

Additionally, if you don’t like a spicy kick in your cuisine, you can eliminate the red pepper flakes that are typically added in place of the whole pepper. This is a well-liked street cuisine in Haiti and is frequently served as a side dish during meals. If you want to try something new and unusual but also want it to be easy, this is a terrific dish to make!

This meal is perfect for every day of the week because it can be prepared in under 30 minutes. You can use whatever dried mushroom you can find in place of Djon-Djon mushrooms if you can’t locate them in your local grocery shop. If you can’t find them locally, you can easily find them online. You will need a medium-sized pan and a pot to cook the rice in for this dish.

Why Is It Called Black Rice?

It may seem confusing, but the traditional recipe isn’t used with black rice — it’s the Djon-Djon mushrooms that dye the rice a dark color!

Does It Take Longer To Cook Than Regular Rice?

Because you soak the dried mushrooms to create a broth before you start boiling the rice, this dish takes 5 to 10 minutes longer to prepare than plain rice.

What Should I Serve This Dish With?

I am serving it with seared shrimp, but if you aren’t a seafood fan, you can serve it with any protein you prefer.

Can I Make This Recipe In Advance?

Whether you prepare the mushroom broth the night before or the entire meal, this is a terrific recipe to make ahead of time because it reheats easily. The only part I would recommend preparing to serve is the shrimp. I don’t usually advise warming shrimp.

What Type Of Peas Should I Use?

Green peas in a can are what I prefer to use, but you can also use frozen or even fresh Lima beans.

Do I Have To Leave The Shells On The Shrimp?

For the presentation of this dish, I used shell-on shrimp, but you can easily use shrimp without shells if that’s what you prefer or have on hand!

Haitian Black Rice With Mushrooms

Yield: 4–6 servings  

Prep Time: 5 minutes   

Cook Time: 25 minutes


  • 2 cups long-grain white or jasmine rice
  • 1 cup dried mushrooms
  • 1 cup green peas
  • ½ onion, chopped
  • 1 garlic clove, minced
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp red pepper flakes
  • 1 tsp paprika
  • ½ lb shrimp, shells on if you prefer


1. Fill a pot with 4 cups of water and bring it to a boil.

2. After adding the dried mushrooms to the water, bring it to a boil before reducing the heat to a simmer. The longer you steep the mushrooms, the darker the rice will be. Steep the mushrooms for 5 to 10 minutes.

3. Add 3 tablespoons of oil to a skillet over medium heat while the mushrooms are simmering. After cooking the onions and garlic for about 5 minutes or until they are transparent and aromatic, add the peas and season with salt and pepper to taste.

4. Pour the brown water into the skillet after straining the mushrooms from the water. Put the rice in. After bringing to a boil, simmer for 15 to 20 minutes or until the rice is done.

5. While the rice is cooking, heat a separate skillet over medium heat and add a tablespoon of oil to fry the shrimp. Add a teaspoon of paprika, salt, and pepper to the shrimp, then heat until pink and browned on both sides.

6. Place the shrimp on top of the rice and serve. Enjoy!

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