Diri Djon Djon is the best rice in the diaspora & this is a hill I would die on. Here is everything you need to make it yourself: Ingredients 1 cup dried djon djon mushrooms 6 cups water 3 cups white rice 2 tablespoons epis (Haitian seasoning base) 2 tablespoons vegetable oil 1 bag frozen green peas 2 garlic cloves 1⁄2 green onion 1 Scotch bonnet or habanero pepper (whole) 4 whole cloves Seasonings: salt, black pepper, Maggi cube, adobo, and garlic powder to taste Instructions 1. Sift through the djon djon mushrooms briefly to remove any debris. Boil them in 6 cups of water for about 10–15 minutes, then strain. Keep the dark mushroom broth — this is your djon djon water. Blend the mushroom with some of the broth and strain them back in for a richer flavor. 2. In a large pot, heat 2 tablespoons of vegetable oil over medium heat. Add the garlic, green onions, and epis. Sauté for 2–3 minutes until fragrant. 3. Add the frozen green peas to the pot. Stir to combine. Pour in the reserved djon djon broth and bring to a simmer. Season with salt, pepper, adobo, garlic powder, and Maggi to taste. Drop in the Scotch bonnet or habanero whole for aroma (do not burst unless you want it spicy). 4. Rinse the rice until the water runs clear, then stir it into the pot so it’s evenly distributed. Bring to a gentle boil, allow most of the water to evaporate, then lower the heat, cover, and let simmer until the water is absorbed and the rice is cooked, about 30-40 minutes. 5. Remove the Scotch bonnet and cloves before serving. #haiti #haitianfood #thanksgiving #thanksgiving #diridjondjon