In Zimbabwe, mopane worms are a staple part of the diet in rural areas and are considered a delicacy in the cities. They can be eaten dry, as crunchy as potato chips, or cooked and drenched in sauce. Many people in both rural and urban areas love eating mopane worms, and Zimbabwe seems to produce the best mopane worms in the areas like Kezi, just to name the few. this area has been known for its wonderful tasty mopane worms.

Here is how mopane worms are made:

 

PREPARATION

Once they’ve been dried out, they can be eaten straight away. They can also be cooked in a spicy or peanut butter sauce and served with pap, a maize porridge.

Having grown up in Zimbabwe and having visited a lot of areas were the snack is captured, dried, and made ready for cooking, its eye opening.many find the process of capturing them rather disgusting and irritating, the worm can be a pleasure to eat as a starter or a side dish. The taste is reminiscent of salty potato chips. In zimbabwe many people buy them in bulk and sell them for a $1 a cup.

A RECIPE

when reading about mopane worms i found that Malawi also has them and people love them, so does Congolese.

Mopani Worms for a family dinner.

Ingredients: 500 grams dried mopane worms; three tomatoes, diced or 1 can of tomatoes; two onions, diced; 1/2 teaspoon turmeric; three fresh green chilies, finely chopped; three cloves of garlic, finely chopped; tablespoon of fresh ginger, finely chopped. Soak dried worms in water for 3-4 hours to reconstitute. Fry onions in groundnut oil on medium heat until translucent.

Add turmeric, chilies, garlic and ginger. Fry for about five minutes. Add tomatoes and cook on low for about 20 minutes until spices are well blended. Add drained worms and cook until they have softened a bit but still are a little crunchy. Salt and pepper to taste. Serve with pap, called sadza in Zimbabwe. Enjoy

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