Main
Simmered Mopane Worms
- Preparation time
- 40 min
- Servings
- 4 servings
Ingredients
- Chenilles mopane — to buy300 g
- Onion — to buy1
- Tomato — to buy3
- Chili pepper — to buy2
- Garlic — to buy2 gousses
- Olive oil — to buy2 c. à s.
- Salt — to buy1 pincée
Preparation
If using dried mopane worms, soak them in warm water for 2 hours to rehydrate, then drain and gently press to remove excess water.
Remove the residual gut content by hand, gently squeezing each worm between two fingers, a traditional gesture to avoid bitterness.
Heat the oil in a heavy-bottomed pan and sauté the sliced onion for 4 minutes, until translucent.
Add the crushed garlic and sliced chilli, cook for 1 more minute, stirring, to release their aromas.
Stir in the diced tomatoes and let them stew for 8 minutes over medium heat, until you get a thick sauce.
Add the drained mopane worms, mix well to coat them in the sauce, and let simmer covered for 15 minutes over low heat, stirring occasionally.
Uncover and let reduce for another 5 minutes over high heat so the worms turn slightly crisp on the outside.
Season with salt to taste and serve hot, alongside oshifima or maize porridge, as a traditional dish from northern Namibia.