Sarah Brown
Djon djon is a black edible mushroom used as a delicacy in Haitian cuisine. The name is a colloquial term for a group of taxonomically distinct species, with Psathyrella cf. hymenocephala being the most common variety. The mushrooms are typically hand-picked during the rainy season in the mountains surrounding the Artibonite River valley. Djon djon is most well-known for its use in rice dishes, where the rice takes on a black colour and a distinctive earthy, nutty, and smoky flavour.
| Characteristics | Values |
|---|---|
| Common Name | Djondjon, Djon djon, Djon-djon |
| Species | Psathyrella cf. hymenocephala, Cantharellus, Inocybe |
| Colour | Black |
| Flavour | Rich, Earthy, Slightly nutty, Smoky |
| Texture | Woody |
| Dishes | Diri Djon Djon, Riz Djon-Djon, Soups, Stews, Sauces |
| Occasions | Birthdays, Weddings, Christmas |
| Accompaniments | Meat (Pork), Fish, Rice, Lima Beans, Green Peas, Shrimp, Lobster |
| Availability | Sold dried in western stores at high prices |
| Substitutes | Maggi Djon Djon-flavoured stock cubes |
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What You'll Learn
Djon djon mushrooms are used to make Haitian black rice
Djon djon mushrooms are a Haitian delicacy, often used to make Haitian black rice. The name "djon djon" translates to "mushroom" and refers to a group of edible, taxonomically distinct mushroom species, rather than a single species. The mushrooms are typically found in the northern part of Haiti, particularly in the mountains surrounding the Artibonite River valley, known as the "bread bowl of Haiti". They are usually hand-picked during the rainy season, which lasts from August to October.
Djon djon mushrooms are black and are said to have a rich, earthy, and slightly nutty and smoky flavour. When cooked, they release a grayish-black liquid that can be used to dye and flavour rice. This rice dish, known as "djon djon rice" or "diri ak djon djon", is considered a Haitian delicacy and is often served on special occasions such as birthdays, weddings, and Christmas. It is also sometimes called black rice, due to its colour. The dish typically includes herbed and spiced lima beans and green peas, and is often garnished with grilled shrimp or lobster tails.
Preparing Haitian black rice with djon djon mushrooms involves boiling the mushrooms in water, which turns the water black. This mushroom broth is then used to cook the rice, infusing it with a distinctive umami flavour and black colour. Some recipes call for the use of dried djon djon mushrooms or djon djon-flavoured stock cubes, which are easier to find and more affordable than fresh mushrooms.
Outside of Haitian black rice, djon djon mushrooms can be used in a variety of dishes, including soups, stews, and sauces. They are considered a versatile ingredient, adding a unique flavour and aroma to any dish. However, fresh djon djon mushrooms are known for their intense, putrid stench, which is why cooks often opt for dried mushrooms or stock cubes.
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They are a group of taxonomically distinct 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 and riz djon-djon. 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 reportedly they are sold at high prices. For example, 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.
Djon djon mushrooms have a rich, earthy, and slightly nutty flavour. They also have a slightly smoky flavour, which comes from the way they are traditionally cooked. They are a prized variety of mushrooms used in dehydrated form by Haitians around the world. The mushrooms are often served with rice and a 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 mushrooms grow in the northern part of Haiti, primarily in the mountains surrounding the Artibonite River valley, a region known as the “bread bowl of Haiti”. Haitian mushroom foragers covet the djon djon and hand-pick this delicacy during the rainy season, which lasts from August to October. They can be found in the crannies and crevices of dead wood on the island’s rugged terrain.
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The mushrooms are foraged by hand in the Haitian mountains
Djon djon mushrooms are a Haitian delicacy, foraged by hand in the mountains of Haiti. The mushrooms grow in the northern mountains of the country, particularly in the Artibonite River valley, a region known as the "bread bowl of Haiti". The Haitian mountains provide the perfect environment for these mushrooms to flourish, and they are carefully selected by foragers during the rainy season, which lasts from August to October.
The djon djon mushroom is not a single species but a colloquial name for several edible and taxonomically distinct species. The most common variety is believed to be Psathyrella cf. hymenocephala, with species from Cantharellus and Inocybe also identified in dried mixtures sold in Haitian markets. These mushrooms are highly prized for their rich, earthy, and slightly nutty flavour, with a subtle smoky note that comes from the traditional cooking methods.
Foragers seek out the mushrooms in the rugged terrain of the Haitian mountains, where they grow on dead wood. The black fungus is carefully hand-picked from the crannies and crevices of the wood, a challenging task that requires expertise and a keen eye. The foragers play a crucial role in sourcing this coveted ingredient, ensuring that it makes its way from the mountains to the kitchens of both home cooks and restaurants.
The mushrooms are used in various dishes, including the famous Haitian rice dish known as "black rice" or "diri ak djon-djon". The rice is infused with the woody and earthy flavours of dried djon djon mushroom caps, resulting in a striking black colour. This dish is often served with herbed and spiced lima beans, green peas, and grilled shrimp or lobster, transforming it into a luxurious feast.
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Djon djon is sold dried in western stores at high prices
Djon djon is a Haitian mushroom used in various dishes, including soups, stews, and sauces, and the famous diri djondjon or riz djon-djon, a rice dish with herbed and spiced lima beans and green peas. The mushroom is considered a delicacy and is often served on special occasions such as birthdays, weddings, and Christmas. It is also quite challenging to find, as it grows primarily in the mountains surrounding the Artibonite River valley in Haiti.
The mushrooms are typically sold dried, and this is the form in which they are used in cooking. Djon djon has a rich, earthy, and slightly nutty and smoky flavor, giving dishes a unique colour, taste, and aroma. The dried mushrooms are favoured not only for their long shelf life but also because fresh djon djon mushrooms have a putrid stench.
Outside of Haiti, djon djon mushrooms are even harder to come by and are sold at high prices in western stores. Gene Yetter of the New Jersey Mycological Association and New York Mycological Society reported that dried djon djon mushrooms were being sold in New York for around $1 USD for a quarter of an ounce. This has led to the creation of djon djon-flavoured stock cubes, which are easier to find and more affordable for those seeking to recreate Haitian dishes such as riz djon-djon.
While the stock cubes are a convenient alternative, some purists frown upon their use. For those seeking the authentic flavour of djon djon mushrooms, purchasing the dried mushrooms from Haitian markets or online marketplaces is the best option, albeit a more expensive one.
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The mushrooms can be substituted with Maggi djon djon-flavoured stock cubes
Djon djon mushrooms are black edible mushrooms used as a delicacy in Haitian cuisine. They are often served with rice and meat or fish. The mushrooms lend a distinctive colour, taste, and aroma to the dish. However, they are not easily available outside Haiti and are quite expensive. If you can't get your hands on these mushrooms, you can substitute them with Maggi djon djon-flavoured stock cubes.
Maggi djon djon-flavoured stock cubes are designed to mimic the coveted mushroom's flavour, deep colour, and earthy aroma. They are a convenient and affordable alternative to the real thing and can be easily found in online marketplaces and Haitian markets.
To use the Maggi djon djon cubes in a recipe, simply add the cubes and hot water to a rice cooker and stir until the bouillon cubes are completely dissolved. The water will turn black, taking on the colour of the djon djon mushrooms. Then, add the remaining ingredients and stir until well combined. Set the rice cooker to steam and cook according to the manufacturer's instructions, usually for about 30 minutes.
Some people may frown upon using the Maggi cubes as a substitute, but it is a matter of convenience and accessibility. If you have access to a Caribbean or Haitian market, you may be able to find dried djon djon mushrooms. However, if you're unable to get your hands on the real thing, the Maggi cubes are a suitable alternative that will still deliver an amazing flavour to your dish.
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Frequently asked questions
Djon djon is a common name for black edible mushrooms used as a delicacy in some Haitian dishes. It is often used to make rice dishes, such as diri ak djon djon, and is known for its rich, earthy, and slightly nutty flavor.
Djon djon mushrooms can be purchased from Haitian markets or online marketplaces. They are also available on Amazon, sold by small businesses, and can sometimes be found in Caribbean markets or western stores.
Djon djon mushrooms are commonly used to make Haitian black mushroom rice, also known as "black rice". The mushrooms can be boiled to release a grayish-black colored water, which is then used to cook the rice. This dish is often served with meat, such as pork, or fish, and is considered a celebratory meal. Djon djon mushrooms can also be used in soups, stews, and sauces.
