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For hundreds of years, rural communities in Africa have relied
on Mopani worms and other grubs as an essential source
of protein. So called because of they feed on the indigenous
Mopani tree, the worms are actually the caterpillars of the
emperor moth. They are becoming increasingly popular
with tourists as a tasty ‘ethnic’ snack.
Origins and History
Zimbabweans have a long history of collecting edible caterpillars
for food, to sell, or to exchange with their neighbours for
other necessities. They have used the same methods to harvest
mopani worms for centuries.
The prime mopani season is November to January, and most
of the harvesting is carried out by the women and children
of the village. Only those caterpillars on the lower branches
of the tree are gathered, as it is believed that worms at
the top of the tree are not yet ripe for consumption. This
practice also ensures that the trees are not damaged, and
are fit to host next year’s caterpillars.
Sadly, the Mopani crop has been threatened in recent years
by outsides eager to capitalise on the caterpillar’s
popularity. Restrictions have been introduced to ensure that
the Mopani worm does not become extinct though over harvesting
and damage to its habitat, robbing rural Zimbabweans of a
vital source of nutrition.
Serving suggestion
After harvesting, the crop of caterpillars are disemboweled
and dried or boiled in salt water, then preserved in ashes.
Mopani worms have a long shelf life - which is just as well
in a hot climate where few households have refrigerators.
Mopani worms can be gently simmered or fried, and are delicious
served with peanut butter or tomato relish. Accompanied by
maize-meal porridge, they are part of a substantial meal.
Mopani worms are incredibly nutritious - they are almost 60%
protein and contain iron, calcium and phosphorous.
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