Masonja (Mopane Worms)

What we know so far

Masonja (mashonzha in Venda) are the dried mopane worms of Limpopo, where the Venda and Tsonga have harvested, dried and traded them for as long as anyone remembers, and where they now fill supermarket packets as far as Johannesburg. The Limpopo pot is a saucy one: the worms soaked in boiled water, then simmered in a fried base of onion, green pepper and tomato with paprika, crushed chilli and a braai-style spice mix, thickened with a little soup powder, and eaten with pap. Drier, crisper versions are eaten as a snack with a cold drink.

The draft was written from 2 published sources and holds 10 ingredients and 6 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.

See every dish waiting