Emma Wilson
Haitian black mushrooms, also known as djondjon, djon-djon, or djon djon, are edible mushrooms used in Haitian cuisine. They are the key ingredient in the native dish diri djondjon, or black mushroom rice. The mushrooms are boiled, releasing a grayish-black colour and a distinctive flavour into the rice. Diri djondjon is often served with meat, such as fish, chicken, or shrimp. Djon djon mushrooms are rare and only grow in the mountainous region surrounding the Artibonite Valley in Haiti. They are typically hand-picked during the rainy season, between August and October.
| Characteristics | Values |
|---|---|
| Common name | Djondjon, Djon djon, Djon-djon |
| Scientific name | Psathyrella cf. hymenocephala |
| Species also found in dried mixtures | Cantharellus, Inocybe |
| Region | Northern Haiti, Artibonite Valley, Artibonite River valley |
| Season | Rainy, August to October |
| Colour | Black, grey |
| Texture | Woody |
| Flavour | Earthy, delightful, distinct |
| Smell | Delightful, earthy |
| Common dishes | Diri djondjon, riz djon-djon, diri ak djon-djon, riz djon-djon, diriz djondjon |
| Common accompaniments | Meat (pork, chicken, fish, shrimp, lobster), green peas, lima beans, pigeon peas, herbed and spiced lima beans, sweet peas |
| Common substitutes | Maggi djon-djon-flavoured stock cubes |
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What You'll Learn
Djon djon is a Haitian delicacy
Djon djon, also spelt djondjon, is a type of edible black mushroom found in Haiti. It is considered a delicacy and is used in a variety of dishes, most notably diri djondjon or riz djon djon, which translates to 'black mushroom rice'. This dish is made by boiling the mushrooms and using the grey-black coloured water to cook the rice, giving it its distinctive colour and earthy flavour. The dish is often served with meat, such as fish, chicken, or pork, and vegetables like green peas, lima beans, and shrimp or lobster.
Djon djon mushrooms are native to the northern region of Haiti, specifically the Artibonite River valley, also known as the "bread bowl of Haiti". They grow in the mountains surrounding this fertile valley and are hand-picked during the rainy season, which lasts from August to October. The mushrooms are highly prized and sought after, both within Haiti and by Haitians living abroad, who use them to create dishes that provide a sense of national identity.
The mushrooms are not easily found outside of Haiti, and even within the country, they can be difficult to source due to their specific growing conditions. As a result, they are often sold at high prices, and substitutes like Maggi stock cubes have been created to mimic their unique flavour and colour. However, some Haitians frown upon using these substitutes for their traditional recipes.
Preparing the rice for diri djondjon involves a specific technique called "toufe", which involves covering the pot with a plastic bag before placing the lid on top to ensure no steam escapes. This step is considered crucial by Haitians to ensure the rice is cooked properly. The dish is typically served on special occasions, such as birthdays, weddings, or Christmas, and is seen as a symbol of celebration and Haitian independence.
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Djon djon is a colloquial name for multiple species
Djon djon (also spelled djon djon or djon-djon) is the common name for black edible mushrooms used as a delicacy in some Haitian dishes, such as diri djondjon. The name djon djon does not refer to a single species of mushroom but is a colloquial name for a group of several edible, taxonomically distinct species.
Some researchers suggest that the most common species is Psathyrella cf. hymenocephala. Species from Cantharellus and Inocybe have also been identified in dried mixtures sold in Haitian markets. The mushrooms can be found in some western stores, although they are reportedly 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.
The mushrooms are often served with rice and meat such as pork or fish. Boiling the mushrooms releases a grayish-black colour into the water, which can then be used to flavour and colour the rice they are served with, giving it a black colour. Djon djon is used in dishes that are often served in Haiti on special occasions, such as birthdays, weddings, or Christmas.
Djon djon grows in the mountains surrounding the Artibonite River valley, a region known as the "bread bowl of Haiti". During the rainy season, which lasts from August to October, they are hand-picked from the crannies and crevices of dead wood on the island's rugged terrain. Djon djon is also reported to grow on the dry trunks of Cecropia peltata (probably pumpwood = Cecropia schreberiana).
There is some controversy over the species of mushroom eaten in Haiti. A study of the mycology (the study of mushrooms) of the island of Hispaniola discovered that the type of mushroom in diri ak djon djon is probably Psathyrella coprinoceps. It is possible that Haitians consume more than one species of Psathyrella, such as Psathyrella atricastanea or Psathyrella subhyalinispora. Agaricus, Cantharellus, and other fungi are also eaten in Haiti.
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Djon djon is used to make diri djondjon
Djon djon is a colloquial name for a group of edible, taxonomically distinct mushroom species that are black in colour. They are used to make diri djondjon, a native dish of Haiti that is considered a delicacy. The dish is also known as black mushroom rice or Haitian black rice. It is made by boiling the mushrooms, which releases a grayish-black colouring that infuses the rice with its distinctive colour, flavour, and aroma.
The process of making diri djondjon involves blending djon djon mushrooms with water and then straining the mixture to obtain the mushroom liquid. This liquid is then used to cook the rice, giving it its characteristic black colour. The dish is often served with meat or fish, such as chicken, shrimp, or lobster, and is commonly prepared on special occasions and during festivities.
Djon djon mushrooms are not easily accessible in many regions, so substitutes like Maggi Djon Djon-flavoured stock cubes are sometimes used to recreate the dish's colour and aroma. However, it is important to note that the cubes alone do not provide the authentic flavour, as the unique taste comes specifically from the djon djon mushrooms themselves.
Preparing diri djondjon typically involves sautéing vegetables such as peppers, onions, garlic, and spices like thyme, along with the chosen type of beans (sweet peas, lima beans, or pigeon peas). The mushroom liquid is then added to the rice, and the dish is cooked until the water evaporates. Finally, additional ingredients like sweet peas or shrimp are mixed in, and the dish is allowed to rest before serving.
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Djon djon is only found in Haiti's Artibonite Valley
Djon djon, also spelled djon-djon, is the common name for edible black mushrooms used as a delicacy in some Haitian dishes. Djon djon is not a single species of mushroom but a colloquial name for several edible and taxonomically distinct species. The mushrooms are native to Haiti and are found in the mountainous areas surrounding the Artibonite River valley, a region known as "the bread bowl of Haiti".
Djon djon mushrooms are rare and are only found in Haiti, specifically in the northern region of the country. They grow naturally in the mountains during the rainy season, which lasts from August to October. Foragers hand-pick the mushrooms from the crannies and crevices of dead wood in the rugged terrain. The mushrooms are highly coveted due to their unique flavour and aroma, and they play a significant role in Haitian cuisine and culture.
The mushrooms are most well-known for their use in the traditional Haitian dish diri djondjon or riz djon-djon, which translates to "black mushroom rice". In this dish, the mushrooms are boiled, releasing a grayish-black colour that dyes the rice a dark hue. The dish is often served with meat such as fish, chicken, or shrimp, along with herbed and spiced lima beans and green peas. Diri djondjon is considered a delicacy and is typically served on special occasions such as birthdays, weddings, and Christmas. It is a symbol of Haitian pride and heritage, and it is prepared by Haitians worldwide, providing a sense of national identity.
Due to their rarity and unique flavour, djon djon mushrooms are highly sought-after, even outside of Haiti. In areas with large Haitian communities, such as Florida and New York, vendors sell authentic dried mushrooms year-round. However, the fresh mushrooms have a strong putrid odour, so cooks often opt for dried mushrooms, which have a longer shelf life. If dried mushrooms are unavailable, Haitians may use djon djon-flavoured stock cubes developed by the company Maggi to recreate the mushroom's distinct flavour and colour.
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Djon djon is a rare and coveted mushroom
Djon djon, also spelled djon djon or djondjon, is a rare and coveted mushroom native to Haiti. It is the star ingredient in the region's beloved rice dish, which is named after the mushroom—djon djon rice. The rice takes on a distinctive gray colour and flavour from the boiled mushrooms, which release a grayish-black colouring into the water.
Djon djon mushrooms are edible and used as a delicacy in Haitian cuisine. They are often served with rice and meat such as pork or fish, or chicken and shrimp, which are usually mixed into the rice. The mushroom is typically found in the northern region of Haiti and is considered a regional specialty.
The mushroom is highly sought after by Haitian mushroom foragers, who hand-pick the fungus during the rainy season, from August to October. The djon djon grows in the mountains surrounding the Artibonite River valley, a region known as the "bread bowl of Haiti". It can be challenging to find, and those who know where to look can make a profitable business out of it.
The djon djon mushroom is not a single species but a colloquial name for a group of several edible and taxonomically distinct species. The most common variety is believed to be Psathyrella cf. hymenocephala, while species from Cantharellus and Inocybe have also been identified in dried mixtures sold in Haitian markets. The mushrooms are sold dried at high prices, reflecting their rarity and coveted status.
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Frequently asked questions
Haitian black mushrooms, also known as djondjon, djon djon, or djon-djon, are edible mushrooms used as a delicacy in Haitian cuisine. They are used to make a traditional rice dish called diri djondjon, diriz djondjon, or riz djon-djon.
Haitian black mushrooms are said to give an "exquisite colour, taste, and aroma" to dishes. The mushrooms lend rice its dark colour and give it an earthy, delightful, and distinct flavour.
Haitian black mushrooms are not easily found in local grocery stores. They can be purchased in dried form in some western stores, though they are reportedly sold at high prices. They may also be available in Caribbean markets in areas with a large Haitian population. Additionally, they can be ordered online.
