Djondjon

Djondjon is the common name for a type of edible black mushroom often found in northern Haiti and used as a delicacy in some Haitian dishes, such as diri djondjon. The name is thought not to refer to a single species of mushroom, but is rather thought to be a colloquial name for several taxonomically distinct species. The mushrooms can be found on the marketplace in some western stores, though reportedly they are sold at high prices — Gene Yetter of the and New York Mycological Society reported that he found them being sold dried in New York for around $1 USD for a quarter of an ounce.^[1]

Use in cooking[]

When cooked, djondjon mushrooms give the dish that they are in an "exquisite color, taste, and aroma."^[1] Before cooking, the inedible stems are removed and the caps are used. Djondjon are often served with rice and a meat such as pork, or fish. 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.^[2] Dishes utilizing the mushroom are often served in Haiti on special occasions, such as birthdays, weddings, or on Christmas.^[1] Haitians living abroad will often seek out the mushroom for use in cooking in grocery stores located in areas with a large Haitian population, though sometimes they may use a flavored bouillon cube produced by the German company Maggi instead.^[3]

References[]

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