Mopane Worm Stew

About This Recipe

Mopane worms (Gonimbrasia belina) are the caterpillars of the Emperor Moth, harvested from mopane trees across southern Africa and considered a prized delicacy and vital protein source in Namibia, Botswana, and Zimbabwe. They are collected, gutted, and sun-dried or smoked before sale. When rehydrated and cooked into a stew with tomatoes, onion, and aromatic spices they develop a savoury, earthy, slightly nutty flavour that pairs beautifully with oshifima or rice. For many Namibian families the harvest season is a joyful community event tied to cultural identity.

Ingredients

Serves 4

• 200 gdried mopane worms
• 2 tbspcooking oil
• 1large onion, finely chopped
• 3 clovesgarlic, minced
• 1green chilli, chopped
• 400 gcanned chopped tomatoes
• 1 tspground coriander
• 1 tspground cumin
• 0.5 tspturmeric
• 200 mlwater or vegetable stock
• Salt and pepper(to taste)
• Fresh corianderto garnish

Instructions

1. 1

   Rehydrate mopane worms

   Soak dried mopane worms in warm water for 20–30 minutes until plump and pliable. Drain and rinse well.

2. 2

   Fry the worms

   Heat 1 tbsp oil in a skillet over high heat. Fry the drained worms for 3–4 minutes, stirring, until lightly crisped. Remove and set aside.

3. 3

   Build the base

   In the same pan, heat remaining oil over medium heat. Sauté onion for 5 minutes. Add garlic and chilli, cook 1 minute. Add coriander, cumin, and turmeric; stir for 30 seconds.

4. 4

   Add tomatoes and simmer

   Pour in canned tomatoes and stock. Simmer for 10 minutes until slightly thickened.

5. 5

   Add worms and finish

   Return fried worms to the pan. Stir to combine and simmer for 10 more minutes so the worms absorb the sauce. Season with salt and pepper.

6. 6

   Serve

   Garnish with fresh coriander and serve with oshifima, sadza, or steamed rice.

Variations

• •

  Dry-fried mopane: simply fry rehydrated worms with chilli and salt as a crunchy snack.

• •

  Mopane worms in groundnut sauce: substitute peanut butter base for the tomato for a richer stew.

• •

  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.

Storage

Refrigerate for up to 3 days. The stew freezes well for up to 1 month.

Frequently Asked Questions