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Chitoumou

Chitoumou is a traditional Burkinabe recipe (from Burkina Faso) for a classic stew of the edible caterpillar, chitoumou (Cirina butyrospermi) cooked in a tomato base. The full recipe is presented here and I hope you enjoy this classic Burkinabe version of: Chitoumou.

prep time

10 minutes

cook time

20 minutes

Total Time:

30 minutes

Additional Time:

(+over-night soaking)

Serves:

8–10

Rating:

Tags : Vegetable RecipesBurkina-faso Recipes

Chitoumou are a seasonal delicacy in Burkina Faso. They are also known as karité tree worms and are the caterpillars of the butterfly Cirina butyrospermi. When in season they are brought to the markets by the basketfull and are valued as a source of protein. They live exclusively on the leaves of the Shea tree. Chitoumou is the Dioula peoples of Burkina Faso's name for the caterpillars.

For this recipe you need the dried form of the caterpillars.

Ingredients:

250g dried chitoumou
60g sun-dried tomatoes, finely chopped
2 onions, chopped
2 tbsp tomato purée
4 tbsp oil
salt to taste

Method:

Place the caterpillars in a bowl, cover with warm water and set aside to soak over night.

Heat the oil in a wok. Add the onions and stir-fry for about 8 minutes, or until golden brown. Stir in the dried tomatoes and tomato purée and fry until the tomato purée begins to brown. Stir in 500ml water and bring to a simmer. Adjust the seasonings to taste then drain and add the caterpillars.

Cook until the caterpillars are tender and the sauce has thickened. Serve hot with rice.