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Colet Nyakunu, [email protected]

A RECENT tragic incident in Bubi District, Matabeleland North Province, claimed the lives of two family members after consuming poisonous wild mushrooms. This heartbreaking event highlights the critical need for greater awareness about the dangers of foraging wild mushrooms, particularly during the rainy season when toxic species thrive.

Zimbabwe has a rich tradition of mushroom foraging, but the risks are significant. Many toxic mushrooms closely resemble edible varieties, making it easy for even experienced foragers to make fatal mistakes. Poisonous species like the death cap (Amanita haloids), the destroying angel (Amanita virus), and the false morel (Gyromitra esculenta) can cause severe symptoms such as nausea, vomiting, diarrhoea, organ failure and death.

In Zimbabwe, certain wild mushrooms are widely consumed due to their nutritional value and cultural significance. However, some of these popular varieties have toxic lookalikes that can be deadly if misidentified, such as:
Amanita zambiana (nhedzi in Shona/amanedza in Ndebele), a common edible mushroom, highly valued with a large white, umbrella-like cap. It has a pleasant earthy aroma.

It is confused with Amanita haloids (death cap) a highly toxic species that is often fatal if ingested. The death cap causes severe liver and kidney damage, leading to death without immediate treatment
l Termitomyces species (huvhei in Shona/khowa elimhlope in Ndebele), a prized edible, delicate and flavourful mushroom, often found growing in termite mounds.

It is light brown with a conical cap and is widely consumed in rural areas. It is confused with Termitomyces titanicus (poisonous termite mushroom), which has a similar colour and shape, a toxic counterpart that causes severe abdominal pain, vomiting and diarrhoea.

Cantharellus densifolius (zheve), the popular edible chanterelles have a vibrant yellow to orange cap and a fruity aroma. It grows in clusters under trees and is easily mistaken with Omphalotus nidiformis (ghost fungus), which is toxic and can cause gastrointestinal distress.

Cantharellus longisporus (pfirifiti) is an edible chanterelle with a pinkish hue and smooth wavy-edged cap. It is often sautéed or dried for later use. It is confused with cantharellus cinnabarinus (poisonous chanterelle), a dangerous lookalike that can lead to serious health issues if consumed.

Boletus edulis (dindindi), is a meaty, brown-capped mushroom with a spongy-like underside, known for its rich, nutty flavour. Found in forests during the rainy season, it is confused with the boletus rubroflammeus (poisonous bolete), its toxic twin, which causes nausea, vomiting and severe discomfort.

These toxic mushrooms and their lookalikes are deceptive and pose a significant risk to health. To avoid these dangers, it is advisable to purchase mushrooms from reputable suppliers, such as supermarkets and certified local growers. Cultivated mushrooms are grown in controlled environments, ensuring their safety and quality. By opting for cultivated varieties, consumers can enjoy mushrooms without fear of poisoning while supporting the local mushroom industry.

We urge those conducting mushroom cultivation training programmes to educate participants on the dangers of foraging wild mushrooms. Trainers can play a vital role in spreading awareness and reducing the frequency of tragic incidents like the one in Bubi District.

As the rainy season continues, let us all exercise caution. When in doubt about a mushroom’s safety, do not consume it. Opt for cultivated mushrooms and encourage others to do the same. Together, we can prevent unnecessary loss of life and safeguard our communities.