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 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