Diri ak Djon Djon

Ingredients

• 30 g dried djon djon mushrooms
• 1 litre boiling water
• 400 g long-grain rice
• 3 tbsp epis (Haitian green seasoning)
• 2 tbsp olive oil
• 2 tbsp butter
• 1 onion, finely diced
• 4 garlic cloves, minced
• 150 g cooked lima beans
• 1 scotch bonnet pepper, left whole
• 4 sprigs fresh thyme
• 3 whole cloves
• 1 chicken or vegetable stock cube
• 1 tsp salt
• 1/2 tsp black pepper

Before you cook

• Rinse the rice in several changes of water until the water runs clear, then drain it well.
• Dice the onion and mince the garlic.

Steps

1. Put the dried djon djon in a heatproof bowl and pour over the boiling water.
2. Steep for 20 minutes until the water turns inky black.
3. Strain the liquid through a fine sieve into a jug and discard the caps and stems.
4. Heat the olive oil and butter in a heavy pot over medium heat.
5. Add the onion and garlic and cook for 4 minutes until soft but not coloured.
6. Stir in the epis, thyme and cloves and cook for 2 minutes.
7. Add the lima beans and the drained rice, stirring for 2 minutes to coat the grains.
8. Pour in 750 ml of the black mushroom liquid and crumble in the stock cube.
9. Season with the salt and pepper, then lay the whole scotch bonnet on top.
10. Bring to a boil and cook uncovered for about 6 minutes, until the liquid drops to the level of the rice.
11. Turn the heat to its lowest setting, cover the pot tightly and steam for 25 minutes.
12. Rest the pot off the heat, still covered, for 10 minutes.
13. Lift out the scotch bonnet and thyme stalks, then fluff the rice with a fork.