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Diri djondjon [1] (black mushroom rice) is a native dish of Haiti.It is essentially a meal consisting of rice made with edible black mushrooms called djondjon. [2] [3] The meal is more common in the northern region of the country and therefore can be considered a regional specialty.
Boiling the mushrooms releases a grayish-black color into the water, which can then be used to flavor and color the rice they are served with, giving it a black color. [3] Dishes utilizing the mushroom are often served in Haiti on special occasions, such as birthdays, weddings, or on Christmas. [ 2 ]
Bean purée or sauce pois (sos pwa) is often poured on top of white rice. The traditional Haitian sauce pois is less thick than Cuban black bean soup. Black beans are usually the beans of choice, followed by red beans, white beans, and even peas. Chicken is frequently eaten, as are goat meat (cabrit) and beef (boeuf).
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Rice production was an integral part of the Haitian economy, as it has been farmed in Haiti for over two hundred years. The origin of this rice has been traced back to West African agriculture. Rice is a staple food for most Haitians but it has become a commodity in the sense that Haiti is no longer self-sufficient in producing rice for the ...
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