Biology:Djondjon
Djondjon (also spelled djon djon or 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 djondjon. The name djondjon does not refer to a single species of mushroom, but is rather a colloquial name for a group of several edible, taxonomically distinct species. However, some researchers suggest that the most common species is Psathyrella cf. hymenocephala.[1][2] Species from Cantharellus and Inocybe have also been identified in dried mixtures sold in Haitian markets.[1]
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.[2]
Use in cooking
When cooked, djondjon mushrooms give the dish that they are in an "exquisite color, taste, and aroma."[2] Before cooking, the inedible stems are removed from the dried mushrooms 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.[3] Dishes utilizing the mushroom are often served in Haiti on special occasions, such as birthdays, weddings, or on Christmas.[2] 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.[4]
References
- ↑ 1.0 1.1 Paul, Alexandra; Akers, Brian (2000-11-01). "Use of Psathyrella cf. hymenocephala (Coprinaceae) as a spice in Haiti" (in en). Mycologist 14 (4): 161–164. doi:10.1016/S0269-915X(00)80032-4. ISSN 0269-915X. https://www.sciencedirect.com/science/article/pii/S0269915X00800324.
- ↑ 2.0 2.1 2.2 2.3 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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