Phane (Mopane Worms)

About This Recipe

Phane — the dried larvae of the emperor moth — are a beloved protein source across Botswana and southern Africa. Chewy, slightly smoky, and rich in protein, they are harvested seasonally from mopane trees and either eaten as a crunchy snack or stewed with onion, tomato, and chilli into a savoury relish served with bogobe.

Ingredients

Serves 4

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

Instructions

1. 1

   Rehydrate

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

2. 2

   Fry until crispy

   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

   Add aromatics

   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

   Season and serve

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

Variations

• •

  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.

Storage

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

Frequently Asked Questions