Mopane Worm

In Zimbabwe, as well as other African nations, the Mopane worm is considered a delicacy. People can find it in the mopane trees of Matabeleland, or in some portions of the Midlands.

It is a black (or green) worm with a yellowish spot on its body. The worm is drained of its internal fluid, leaving just a yellowish meaty portion. Boiling them, or just seasoning and drying them in the sun, are two methods for preparing mopane worms for the pot. The preparation time is just around 20 minutes, during which your worms should be cooked, drained, and then left to simmer in a little oil with tomatoes, onion, and a spice combination. They pair nicely with sadza, a maize porridge.

Steps to cook a Mopane worm:

• Step 1. To rehydrate the dried caterpillars, immerse them in fresh water for 15 minutes.
• Step 2. Drain the water, then thoroughly clean the worms. Stretch the worm to wipe between the folds.
• Step 3. In a little oil, fry the onions over medium heat. Combine turmeric, chilies, garlic, and ginger in a medium bowl. Fry for around 5 minutes.
• Step 4. Incorporate the caterpillars. Throw the tomatoes into the mix and simmer. Stir occasionally, till the caterpillars have melted to an extent but remain crunchy.
• Step 5. Season with salt and pepper. Finally, serve the dish over sadza and green veggies.