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.
Serves 4
Soak dried mopane worms in cold water for 10 minutes. Drain well and pat dry.
Heat oil in a frying pan over high heat. Add worms and fry, stirring, for 5 minutes until crispy and starting to brown.
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.
Season with salt and serve hot with bogobe or as a snack on their own.
Patting the worms dry before frying ensures crispiness rather than steaming.
Don't skip the initial dry-fry — it develops a nutty, deep flavour.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
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.
Dried uncooked phane stores for months in an airtight container. Cooked phane keeps refrigerated for 2 days.
Mopane worms have been harvested and eaten in Botswana, Zimbabwe, and South Africa for thousands of years. They are an ecological, high-protein food source and an important part of the local economy during harvest season (March–May and November–December).
Specialist African food stores and some online retailers carry them — search for 'mopane worms' or 'dried caterpillars'.
Yes — mopane worms are a highly sustainable protein source with a very low carbon footprint compared to livestock.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Per serving (120g / 4.2 oz) · 4 servings total
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