The name "diri djon djon," is the Haitian Creole term for black mushroom rice. This flavorful dish was taught and brought to me by my Haitian husband. It's so good. We make it at the least, every 2 weeks! He says I now make it better than him! Serve with a side of boiled plantains (bannann peze).



Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat oil in a large pot over medium heat. Add Scotch bonnet pepper, bouillon cubes, red pepper, onion powder, kosher salt, black pepper, and thyme; cook and stir until cubes dissolve. Add garlic and saute for another 4 minutes. Turn up heat to medium-high; stir in lima beans and cook for 4 minutes. Pour in coconut milk and bring to a boil; stir until mixture turns black.

  • Meanwhile, bring water to a boil in another pot. Stir in rice and let boil for about 10 minutes. Turn heat down to medium and mix in coconut milk mixture; cook for about 7 minutes more. Reduce heat to low.

  • Place a clean dishcloth over the pot. Put a lid over the top and allow to steam for at least 15 to 20 minutes. Uncover and serve.

Cook's Notes:

You can use a habanero pepper instead of a Scotch bonnet.

Use 1/2 of an onion, chopped, instead of powder, if preferred.

Use 3 sprigs fresh thyme instead of dried, if preferred.

Nutrition Facts

866.8 calories; protein 17.1g 34% DV; carbohydrates 92.7g 30% DV; fat 49.6g 76% DV; cholesterol 0.2mg; sodium 1759.1mg 70% DV. Full Nutrition