Mushrooms are organisms of great fascination to human beings. They resemble trees in shape but lack chlorophyll, the compound that gives plants their green colour and allows them to convert light into energy. They grow on fallen logs, near and on houses, and even on bare ground. These small organisms come in a wide variety of colours, shapes, and sizes. It takes a trained eye to differentiate edible mushrooms from medicinal and poisonous species. But through years of experience, many Kenyan communities know which ones to harvest for culinary or medicinal use, and which to steer clear of.
In Pursuit of Mushrooms
Mushrooms feed on dead decomposing matter and are classified under Kingdom Fungi. They particularly thrive in moist areas, which is why they are easier to spot after a rainy day. The most common edible mushrooms in Kenya are scientifically known as termitomyces because they typically grow on or near termite mounds. They are known by several names depending on the community, including makunu (Kamba), oboba (Kisii), osuyai (Maasai), ooten (Pokot), and uyoga (Swahili).
It is not uncommon for mushrooms to spring up overnight in warm damp environments. With optimum conditions, they can take as little as one or two weeks to mature. Before their modern-day cultivation, communities would simply come across them when foraging for other food or supplies in forested areas. Wild mushrooms were not a part of day-to-day meals, rather they were a pleasant surprise from Mother Nature.
From Harvest to Preparation
Mushroom harvesting is an easy process. All it takes is a gentle twist and tug for the entire umbrella-like structure to come free from the ground. There are many ways in which this delicacy can be prepared. The Swahili prepare theirs by stewing with spices while the Kamba fry it in oil to expel its water content. The Kisii, on the other hand, roast mushrooms for a quick snack. These communities also dehydrated mushrooms through sun drying and stored them for future consumption, or ground them and used the powder to thicken and flavour soups.
It might be hard to believe, but mushrooms are packed with antioxidants that help to improve cognitive functions, boost memory, and improve immunity. They are a great plant-based alternative for meat and many modern recipes use them as a substitute in vegan and vegetarian cooking. While they are fairly easy to come across, we recommend leaving the harvesting and preparation to the pros because a case of mistaken identity can have fatal repercussions for the consumer.
Have you tried mushrooms before? Did you enjoy the flavour profile or do you think it’s more of an acquired taste?
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