• 100g Mopane Worms
  • 4 Chilli peppers
  • 3/4 tsp salt
  • 3 tbsp peri peri Garlic sauce
  • Oil for frying
This here version of madora, amacimbi (mopane worms) is for those who love HOT, spicy stuff! Do not try these if you’re not into hot stuff. However, if you do.. you’ll absolutely love them. The chilli peppers and the peri peri garlic sauce used here give a kick and an extra punch to the humble mopane worms which tastes absolutely fantastic! The peri peri garlic sauce I used here is shop bought.

Quick Instructions

  1. With your chilli peppers (4 chilli pepper) and mopane worms (100g) ready, chop up your chilli peppers and get the peri peri garlic sauce (3 tbsp) ready too. Put your mopane worms in a good sized bowl and pour boiling water into it. (This is to rehydrate them quickly.) Soak them in the hot water for about 10- 30 minutes.
  2. Heat oil in pan and fry your mopane worms until their done (about 15 minutes). Season with salt (3/4 tsp) and stir for about a minute.  Add the peri peri garlic sauce and the chopped chilli peppers. Stir for about 2 minutes until the peppers are cooked. And your mopane worms are ready. Serve hot with an extra peri peri garlic sauce drizzle.


Pictorial Detailed Instructions

Step-1

With your chilli peppers and mopane worms ready (a), chop up your chilli peppers and get the peri peri garlic sauce ready too (b). Put your mopane worms in a good sized bowl (c) and pour boiling water into it (d). (This is to rehydrate them quickly.) Soak them in the hot water for about 10- 30 minutes.

 

Step-2

Heat oil in pan (a) and fry your mopane worms until their done (about 15 minutes). Season with salt (b) and stir for about a minute. Add the peri peri garlic sauce and the chopped chilli peppers (c). Stir for about 2 minutes until the peppers are cooked. And your mopane worms are ready. Serve hot with an extra peri peri garlic sauce drizzle (d).

 

Madora, amacimbi (mopane worms)

Madora, amacimbi (mopane worms) with a kick

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 And you’re done! Serve this with sadza (pap) and some greens. Go ahead and try it out. I’d love to hear from you so please remember to bring some feedback. Let’s keep in touch via my newsletter – ZimboKitchen Today. You may sign-up here to start receiving new recipes by email.

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