Djon djon

Djon djon (djon-djon), or sometimes dion-dion from the Haitian Créole word for fungus, 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 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