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MOPANE WORMS are among the many Zimbabwean traditional delicacies but their availability is largely dependent on a good rainy season.
Also known as madora/amacimbi, mopane worms are easy to cook as they do not require much.
Locally, they mainly come from the Matabeleland region and neighbouring countries like Botswana, South Africa and Zambia.
Before cooking madora, let them sit in hot water for 20 minutes or so.
Another option is to fill a bowl with salty water, put your madora in a vegetable colander and dip them in the water. Let them sit for about 30 minutes.Salty water is ideal when you want to remove soil from food you want to cook.With the El Niño-induced drought, Zimbabwe did not produce as much madora as in previous years.
Madora usually cost US$30 (or equivalent) for a 20-litre bucket but this year the price shot up to US$100, or more, for the same quantity.
Ingredients
400g madora;
Shallots (one stem);
One-and-a-half tomatoes;
Half onion (chopped);
Two cloves garlic;
Half teaspoon ginger;
Four teaspoons curry powder;
One teaspoon salt;
Half ground black pepper;
Oil for frying
Directions
- Soak madora in boiling water for 20 minutes. Get your other ingredients ready. Drain your madora using a colander and rinse them. Heat oil in a pan. Add your garlic and ginger, then swirl.
- Add madora and cook, stirring occasionally for about 10 minutes. Add curry powder and stir. Add onions and stir until the onions are done (about two minutes).
- Add tomatoes and stir again until they are cooked (two minutes). Finally, add shallots and stir until everything is mixed and blended in (one minute). Your delicacy is ready. You can serve with sadza. — Wires
Online Reporter