Name: Mashonzha – Mopane Worms with Onion and Tomato
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: South African
Ingredients: 1 cup dried mopane worms; 1 large onion, finely chopped; 2 large tomatoes, chopped; 1 tbsp curry powder; 2 tbsp sunflower oil; Salt to taste; Chilli flakes (optional); N/A

Ingredients

Main Ingredients

How To Make Mashonzha – Mopane Worms with Onion and Tomato the Master Chef Way

Step-by-step Mashonzha – Mopane Worms with Onion and Tomato

Step 1: Soak the dried mopane worms in hot water for 15 minutes. Drain and squeeze out excess water.
Step 2: Sauté the onion until soft. Add the tomatoes and curry powder, cook for 5 minutes.
Step 3: Add the rehydrated worms and ½ cup of water. Simmer for 15-20 minutes.
Step 4: Season with salt to taste. Add chilli flakes if desired.
Step 5: Serve warm or at room temperature.

Serving suggestion for Mashonzha – Mopane Worms with Onion and Tomato

Serving Suggestions and Variations

Traditional ways: Serve with pap as a snack, or enjoy on their own.

Modern twists:

Fusion: Add peanut butter
Low-carb: Use in a stir-fry
Extra veg: Grind into flour for baking
Spice level: Add extra chilli

Master Tips for Success

Soaking: Don't skip the soak – it makes the worms edible and removes grit.
Dry them out: If you like them crispy, fry them in oil after simmering.
Spice: They take on spice well – be generous with seasoning.
Make-ahead: Mashonzha can be stored in the fridge for a week.

The Heritage of Mashonzha – Mopane Worms with Onion and Tomato

Mopane worms are harvested from the mopane tree in the Limpopo and Mpumalanga provinces.

They've been a food source for indigenous people for centuries, providing essential protein.

Today they're sold dried in markets across the country and are gaining popularity as a sustainable food source.

👉 Browse all 100 Master Chef South African recipes for more inspiration and cooking ideas.