Some people who are not used to it may shudder at the thought of chewing a caterpillar. Likewise, when you see a typical Zimbabwean mopane caterpillar, it's hard to accept the claim that this snack is one of the tastiest after being processed.
However, no matter how hard it is rejected by those who don't like it, the mopane caterpillar really does suit the taste buds of the Zimbabwean people. From expensive restaurants to local restaurants, this snack is sure to be on the menu. Mopane caterpillars are also available in most supermarkets and are more expensive than most other foods. On the streets of Harare, the capital of Zimbabwe, baskets of mopane caterpillars can be found easily.
The name of the dish "mopane caterpillar" is given because since hatching from the larva, the caterpillar of the emperor moth (Gonimbrasia belina) spends its entire life in the mopane tree. These animals will usually shed the skin up to four or five times as a sign it is ripe for harvesting. After harvesting, the caterpillar will be pinched until one end is cut off. Then squeezed to remove the remains of the leaves and offal.
The name of the dish "mopane caterpillar" is given because since hatching from the larva, the caterpillar of the emperor moth (Gonimbrasia belina) spends its entire life in the mopane tree. These animals will usually shed the skin up to four or five times as a sign it is ripe for harvesting. After harvesting, the caterpillar will be pinched until one end is cut off. Then squeezed to remove the remains of the leaves and offal.
After the empty caterpillar body is salted and dried, it can be chosen whether to be cooked, smoked, or fried. This way of processing can determine the taste, according to the taste of each individual. Some say it tastes similar to biltong (dried, spiced beef originating from South Africa), or like beef jerky, or as delicious as a well-cooked steak. If leftover leaves are left in the caterpillar's body, it even tastes like it contains tea after cooking.
Not only considered delicious, mopane caterpillar also acts as an important supplement. Mopane meat contains up to three times the amount of protein equivalent to beef. So, it is proven, this is not random food. No wonder it's so popular in Zimbabwe.
INGREDIENTS
- 1 cup dried mopane worms
- 2 cups hot water
- 1 cup boiling water
- 3 T oil
- 1 onion, chopped
- 1 clove garlic, crushed
- 1 T curry powder
- 2 medium tomatoes, peeled and diced
- 1 T brown onion soup powder
- cup water
- salt to taste
COOKING INSTRUCTIONS
- Soak the dried mopane worms in hot water for about 2 hours. Remove from the water and place in a medium saucepan. Cover the mopane worms with the boiling water and cook gently for 20 minutes. Rinse and keep warm.
- Heat the oil in a pan and fry the onion, garlic and curry powder until the onion is soft.
- Add the tomatoes and cook for 5 minutes.
- Mix the soup powder with the water and add to the stew.
- Add the mopane worms and stir to mix. Simmer for about 10 minutes.
- Serve over vhuswa or makaku (soft pap) and mukusule (dried morogo).
Variation: Replace the tomato and onion sauce with peanut sauce to make dofhi.
25 ml ground peanuts
250 ml water
In a small saucepan, simmer the ground peanuts in the water for 15 minutes, until creamy. Add the peanut sauce to the parboiled mopane worms, stir through and season with salt and cayenne pepper to taste. Heat through for about 10 minutes; add a bit of water if you desire a thinner sauce
Cook's note: Mopane worms are actually the caterpillar of a species of emperor moth. They are found in the warmer parts of Southern Africa
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