Phane (Gusanos de Mopane)

Acerca de esta receta

Phane — las larvas secas de la polilla emperador — son una fuente de proteína muy querida en Botsuana y el sur de África. Masticables, ligeramente ahumados y ricos en proteína, se cosechan estacionalmente de árboles de mopane y se comen como un bocadillo crujiente o se guisan con cebolla, tomate y chile en un condimento sabroso servido con bogobe.

Ingredientes

Sirve 4

• 200 gdried mopane worms (phane)
• 1 largeonion, diced
• 2 mediumtomatoes, diced
• 1 red chillired chilli, sliced
• 2 tbspsunflower oil
• 1 tspsalt

Instrucciones

1. 1

   Rehydrate

   Soak dried mopane worms in cold water for 10 minutes. Drain well and pat dry.

2. 2

   Freír hasta que esté crujiente

   Heat oil in a frying pan over high heat. Add worms and fry, stirring, for 5 minutes until crispy and starting to brown.

3. 3

   Añadir aromáticos

   Reduce heat to medium. Add onion and chilli, cook 5 minutes. Add tomato and cook a further 5 minutes until everything is combined and fragrant.

4. 4

   Sazonar y servir

   Season with salt and serve hot with bogobe or as a snack on their own.

Variaciones

• •

  Some cooks add peanuts for extra crunch and richness.

• •

  A splash of soy sauce is a modern addition that enhances the umami.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Almacenamiento

Dried uncooked phane stores for months in an airtight container. Cooked phane keeps refrigerated for 2 days.

Preguntas frecuentes