Madora (Mopane Worms)

What we know so far

Madora (amacimbi in Ndebele) are the dried mopane caterpillars of Zimbabwe's lowveld, harvested in the rains, gutted, boiled and sun-dried, then sold by the cup in every market. The Zimbabwean ways with them are three: rehydrated and fried plain until crisp with salt and black pepper; stewed with onion, tomato and garlic; or the Shona favourite, madora nedovi, tossed in peanut butter after a soak in salted vinegar water. Eaten with sadza, greens and a tomato-onion gravy, or as a crisp snack with a drink. Botswana, South Africa, Zambia and Namibia eat the same caterpillar under other names.

The draft was written from 3 published sources and holds 10 ingredients and 5 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

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