Termitomyces schimperi

Appearance

The sporocarps arc the “size of a man’s fist” on emergence. They rapidly expand to 15–28 cm and may reach 40 cm in diameter. The caps are white and the thick, soft scales may be stained yellowish to reddish-brown by the soil of the mound. The scales are white underneath their uppermost layer. The pseudorhiza tapers downwards towards its origin in in the termite nest, and may reach a length of about 90 cm. The lower, narrower part of the pseudorhiza has a denser consistency than the above ground-part. The sporocarps appear in groups of 5-10 around the lower parts of termite mound, and grow to roughly 50 cm above soil level. Up to 50 sporocarps have been observed around a single mound. Omajowa usually appear after soaking rains of 12 mm or more during spring, but the main crop develops during January to March which is the main rainy season. The mushroom may form on the same termite mound for many years provided that part of the root is left in the mound when the cap is harvested for eating. On maturation of the fungus, the velar is consumed by termites.

Distribution

In Namibia the omajowa are known to occur at Omaruru, Okahandja, Otjiwarongo, Grootfontein, Tsumkwe, east of Windhoek and in the south-eastern part of the Etosha National Park.

Cultural

The mushroom is seen as a symbol of growth, and prosperity by Namibians and is highly valued in Namibian culture.

Once mature, the mushroom needs to be harvested and consumed quickly as there is a lot of small insects that feed on it. The Omajowa also freeze well and are often preserved in this way for future consumption. There are various ways in which the Omajowa can be used in food. It can, for example, be grilled, fried, prepared in a soup, used in risottos and sauces, wrapped in pasta or used on pizza. Because of its significant size, the mushroom is sometimes even prepared as a steak by locals. On the more peculiar side, the Omajowa can be used in ice cream and this is believed to be a real delicacy.