Djon Djon

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Yanique
Posts: 15
Joined: Wed Feb 07, 2007 4:13 pm

Djon Djon

Post by Yanique » Fri Mar 09, 2007 9:50 am

The only wild mushroom that is consumed in Haiti and the Dominican Republic is djon djon. It germinates in the region of L'Artibonite, in the town of Saint Michel and Ouanaminthe located in the northern region and which separates Haiti and the Dominican Republic. In eastern Haiti the djon djon fungus is considered to be a food of luxury due to its high demand and diminutive supply.


Djon djon grows in very humid areas, mostly in wooded forests preferably on the decomposition of tree stumps. The Psathyrella develop overnight after heavy rain. They are picked and sun dried for several days. The average temperature in which djon djon grows is around 30 degrees Celsius during the day with high humidity (Akers & Boncy 1993).

Djon djon in Creole simply means mushroom, a fungus that is not specific of any species consumed. The Psathyrella has been found in rain forests growing on wood of Erythrina in the islands of Cuba, Dominica, Guadeloupe, Martinique and Trinidad.

”Du riz avec djon djon”, is a typical dish originating from the northern part of Haiti. The basidiocarps are soaked in water then drained. The mush of the mushroom is discarded, the blackened water is used to cook rice, hence the phrase “black rice”. These mushrooms give the dish an exquisite taste and aroma. The liquid can also be use to cook chicken.

Nutrional facts:
50 grams of djon djon contains:
Water = 14,97grams
Calories =423,20
Proteins =31.90 grams
Fats =1,035 grams
Carbohydrates = 28,68 grams
Fibers= 6.80 grams
Calcium = 0,66 grams
Riboflavina = 0,45 grams
Iron = 11.75 grams
Vitamin B = 3,80 (mg)
Vitamin A = 0.095 (mg)

Yanique Morency, CEO
Kreyol Kitchen Corp.
We cater Caribbean cuisine for all occasions
Web Site: www.kreyolkitchen.com
Email: Yanique@kreyolkitchen.com
Cell: 908 399-0695
Office: 908 206-1056
Mailing address: Pox Box 3771
Union, New Jersey 07083


If anyone has any additional fact on the study of djon djon please contact
the undersigned

Isabelle Fassinou

Djon-Djon vs. Cube

Post by Isabelle Fassinou » Thu Sep 27, 2007 1:12 pm

Yanique:

It would seem that most people use the maggi djondjon cube which makes the rice extremely dark? What do you think about that?

BTW, the cube also come in the anranso flavor and people make "diri ak aranso" with it. Again what do you think about that?

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