This succulent mopane worms recipe is made from mature mopane worms that are as thick as a man’s finger and about seven centimetres long. Villagers collect the protein-rich larvae by the sackful from mopane trees, remove the intestines and either roast them or squash them flat and leave them to dry. In this form they can be stored for months.
dried mopane worms
chilli sauce (to taste)
Soak mopane worms in water until soft
Fry onions in butter, add rest of the ingredients and cook over slow heat until tender
Serve with pap.
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