Diri djondjon

Diri djondjon^[1] (black mushroom rice) is a native dish of Haiti. It is essentially a meal consisting of rice made with edible black mushrooms called djondjon.^[2]^[3] The meal is more common in the northern region of the country and therefore can be considered a regional specialty.^[4]

When the mushrooms are boiled, they release a grayish-black coloring giving the rice its gray color and the dish's distinctive flavor. The dish is often served with some sort of meat, whether it be fish, chicken, or shrimp (usually mixed in the rice).^[4]

References

^ Morales, Christina (October 13, 2023). "The Mushroom That's a Reminder of Home". nytimes.com. The New York Times. Retrieved December 18, 2023.
^ Albala, Ken (2011). "Haiti". Food Cultures of the World Encyclopedia, Volume 2: The Americas. Santa Barbara, CA, Denver, CO and Oxford: ABC-CLIO. p. 168. ISBN 978-0-3133-7627-6.
^ Edelstein, Sari (2011). Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals. Sudbury, MA: Jones & Bartlett Publishers. p. 438. ISBN 978-1-4496-1811-7.
^ ^a ^b Yurnet-Thomas, Mirta (2005) [2002]. A Taste of Haiti. New York: Hippocrene Books. p. 81. ISBN 9780781809986.

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[1] Morales, Christina (October 13, 2023). "The Mushroom That's a Reminder of Home". nytimes.com. The New York Times. Retrieved December 18, 2023.

[2] Albala, Ken (2011). "Haiti". Food Cultures of the World Encyclopedia, Volume 2: The Americas. Santa Barbara, CA, Denver, CO and Oxford: ABC-CLIO. p. 168. ISBN 978-0-3133-7627-6.

[3] Edelstein, Sari (2011). Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals. Sudbury, MA: Jones & Bartlett Publishers. p. 438. ISBN 978-1-4496-1811-7.

[:0-4] Yurnet-Thomas, Mirta (2005) [2002]. A Taste of Haiti. New York: Hippocrene Books. p. 81. ISBN 9780781809986.

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See also

References