Dish of Stewed Mopane Worms
(click to enlarge)

Mopane Worm Stew


Southern Africa   -   (See Names)
Serves:
Effort:
Sched:
DoAhead:  		 5 app
***
1 hr
Yes		 Nutritious Mopane Worms (actually large caterpillars) are a very popular snack or appetizer in much of Sourthern Africa served in various ways.

14
12
1/3
7
2
4
1
1/2
1-1/2
-------
ar
oz
oz
in
oz
cl
t
t
t
T
---

Mopane, dried (1)  
Tomatoes
Ginger root
Onion
Garlic
Curry Powder (2)
Salt
Pepper
Oil
-- Serve with
Nshima (3)

I have not been able to test this recipe yet, as Mopanes are "out of stock" in North America. The photo doesn't represent the recipe as it's a simpler version without tomatoes, but it's the only decent photo available. This recipe is fairly typical of Zimbabwe, but very similar recipes are found in the rest of Southern Africa, and even into D.R. Congo and Angola.

DoAhead   -   (1 to 3 hours)
  1. Place MOPANE in a heatproof bowl and boil up plenty of Water. Pour the water over the Mopane and let soak for an hour or more - see Soaking and Cooking Time.
PREP   -   (20 min)
  1. Scald TOMATOES one minute in boiling water. Quench in cold water and peel. Cut into 1/2 inch dice.
  2. Slice GINGER very thin. Cut slices into threads, then cut threads crosswise very fine.
  3. Cut ONION lengthwise in quarters. Slice thin crosswise. Crush GARLIC and chop fine. Mix.
RUN   -   (40 min)
  1. In a sauté pan heat Oil and briefly fry Ginger just until aromatic, then stir in Onion mix. Fry stirring until Onions are translucent.
  2. Stir in Curry Powder and Tomatoes. Fry stirring until Tomatoes are soft and liquid is nearly evaporated.
  3. Drain Mopanes and stir in. Cover and simmer until they are softened to your liking. Add a small amount of Water if needed. See Soaking and Cooking Time.
  4. Serve hot with Nshima or Rice.
NOTES:

  1. Mopane Worms:

      These are usually salted and dried. They are available on-line in North America in season, but are sold out for most of the year. They are expensive here, the amount needed for this recipe will set you back about 2021 US $135, when you can get them. For details see our Mopane Worms page.

  2. Curry Powder:

      Most of the Southern Africa region was under British rule long enough that a Madras Curry Powder should do fine. Sun and Ship are good brands, but even better is our recipe Madras Curry Powder.

  3. Nshima:

      [Sadza, Mielie pap]   This very thick corn flour (maize flour) porridge is the Ugali of Southern Africa, eaten with almost every meal. For details see our recipe Nshima.

  4. Soaking and Cooking Time

      This can vary quite a bit depending on how softened you like your Mopanes. Some give a long soak (3 hours or more), then give them a short cooking so they still are a little crunchy. Others give a longer cooking time so they are well softened.

  5. Names:

      These caterpillers are popular all over Southern Africa, which is home to many tribes, thus they have many names.   Mahonja, Phane (Botswana); Masotsa, mashonzha, matamani, masonja, iinnondo (South Africa); Muyaya, finkubala, ifishimu (Zambia); Madora, Amacimbi, Macimbi Masodya, Mashonja, Mahonja (Zimbabwe); Omagungu, Oshuungu (Namibia); Mingolo (D.R. Congo).
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
qaa_mopane1 210518 inet var   -   www.clovegarden.com
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