Infinkubala (Mopani Worms)
Infinkubala, or mopani worms, are a protein-packed delicacy in southern Africa. These caterpillars, fried to a crisp with onions, offer a nutty flavor and crunchy texture, cherished as a sustainable and nutritious treat.
Ingredients
Nutrition (per serving)
Instructions
Place 1 cup of mopani worms in a bowl of water and soak for 10 minutes.
Slice half an onion horizontally.
Heat 5 tablespoons of oil in a non-stick frying pan over medium heat.
Drain the worms and add them to the hot pan.
Fry until the worms start to brown, about 8-10 minutes.
Add salt to taste and stir in the sliced onions.
Continue cooking until the onions brown, about 5 minutes, stirring occasionally.
Cook until the desired texture is achieved, then serve immediately.
Pro Tips
- Soaking removes any debris; rinse thoroughly before cooking.
- Fry on medium heat to avoid burning while ensuring crispiness.
- Adjust salt sparingly, as mopani worms have a natural savory flavor.
- Serve as a snack or side with nshima for a traditional meal.
- Store dried mopani worms in a cool, dry place for long-term use.
Cultural Significance
Mopani worms are a vital protein source in southern Africa, harvested from mopani trees during the rainy season. Their preparation is a communal activity, reflecting sustainability and the region’s deep connection to nature.