Biology:Djon djon
Djon djon (djon-djon) 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 ak djon djon. 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 New Jersey Mycological Association and New York Mycological Society reported that he found them being sold dried in New York City for around $1 USD for a quarter of an ounce.[1]
Use in cooking
When cooked, djon djon 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. Djon djon 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
- ↑ 1.0 1.1 1.2 Nieves-Rivera, Ángel M. (February 2001). "The Edible Psathyrellas of Haiti". Inoculum — Newsletter of the Mycological Society of America 52 (1). http://msafungi.org/wp-content/uploads/Inoculum/52(1).pdf.
- ↑ Yurnet-Thomas, Mirta (2003-08-01). A Taste of Haiti. Hippocrene Books. p. 81. ISBN 9780781809986. https://books.google.com/books?id=giQaoQz8N0AC.
- ↑ Long, Lucy M. (2015-07-17). Ethnic American Food Today: A Cultural Encyclopedia. Rowman & Littlefield. p. 258. ISBN 9781442227316. https://books.google.com/books?id=DBzYCQAAQBAJ.
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