Sunday, September 19, 2021
HomeAfro CuisineMBBATastyThursday: Mopane Edible Worms, A Southern African Delicacy

MBBATastyThursday: Mopane Edible Worms, A Southern African Delicacy

We love to share recipes of various Afro multicultural cuisines, to celebrate the rich and delicious variety of food from the motherland and the motherland diaspora. This week on our Afro Cuisine recipe is Mashonzha, a Mopane Worms Stew. It is another #TastyThursday and we want you to savor a taste of Africa. You can search for the ingredients in African stores around you; or better still take a trip to Africa and give your tastebuds a treat.

Mopane worms are actually the caterpillar of a species of emperor moth. They are found in the warmer parts of Southern Africa, and they feed predominantly on mopane tree leaves. Succulent, with an earthy nutty taste, this delicacy can be enjoyed dry on its own as a snack or cooked in a stew. They are highly nutritious.MBBATastyThursday: Mopane Edible Worms, A Southern African Delicacy

Ingredients for Mopane Worms Stew ( Mashonzha)

  • 1 cup dried mopane worms
  • 2 cups hot water
  • 1 cup boiling water
  • 3 T oil
  • 1 onion, chopped
  • 1 clove garlic, crushed
  • 1 T curry powder
  • 2 medium tomatoes, peeled and diced
  • 1 T brown onion soup powder
  • ½ cup water
  • salt to taste

Preparation

1. Soak the dried mopane worms in hot water for about 2 hours. Remove from the water and place in a medium saucepan. Cover the mopane worms with the boiling water and cook gently for 20 minutes. Rinse and keep warm.

2. Heat the oil in a pan and fry the onion, garlic and curry powder until the onion is soft.

3. Add the tomatoes and cook for 5 minutes.

4. Mix the soup powder with the water and add to the stew.

5. Add the mopane worms and stir to mix. Simmer for about 10 minutes.

6. Serve over vhuswa or makaku (soft pap) and mukusule (dried morogo).

Variation: Replace the tomato and onion sauce with peanut sauce to make dofhi.

25 ml ground peanuts
250 ml water

In a small saucepan, simmer the ground peanuts in the water for 15 minutes, until creamy. Add the peanut sauce to the parboiled mopane worms, stir through and season with salt and cayenne pepper to taste. Heat through for about 10 minutes; add a bit of water if you desire a thinner sauce

Recipe by @Dorah sitole

Ada Ugo
This 25 year old, is Art And All That Is Art. Writer, Film and stage actor, Mental Health Lay counselor and show host.
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