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Madora (Mapone Worm Curry)

Madora (Mapone Worm Curry) is a traditional Zimbabwean recipe for a curry of dried mapone worms (the caterpillars of Gonimbrasia belina) in a tomato and onion gravy with curry powder. The full recipe is presented here and I hope you enjoy this classic Zimbabwean version of: Mapone Worm Curry (Madora).

prep time

30 minutes

cook time

240 minutes

Total Time:

270 minutes

Serves:

4

Rating:

Tags : CurryWild FoodZimbabwe Recipes

This is the Zimbabwean equivalent of Zimbabwean stewed mapone worms; except that here the dish is flavoured with curry powder. Mapone worms are the caterpillars of Gonimbrasia belina, emperor moth. They hatch in early summer and are allowed to grow to around 4-5 cm long before harvesting. As the season is short they are typically dried for use later in the year. In many southern African countries they are an important source of protein. They are native to Botswana, Namibia, South Africa (northern provinces) and Zimbabwe. They are also commercially sold tinned in a tomato sauce. I have bought them both tinned and dried in South Africa. As all mopane worms are collected in the wild, I'm adding this recipe to my group of wild foods. This also inaugurates my soon to be growing list of insect-based foods and recipes.

Ingredients:
150g madora (the Shona name of mopane worms)
1 Large Tomato
1 Onion
Salt for seasoning
3 tbsp Cooking Oil
1 tbsp Curry Powder (something like a medium madras is good)
Royco Usavi Mix (or any stock cube of your choice; I usually use chilli beef)
Salt and freshly-ground black pepper, to taste

Method:

Begin by preparing the dried mapone worms (madora). Thoroughly wash the madora then place in a pan with water, bring to a boil and cook for 10 minutes. Drain and wash again then return to the pot with more water. Bring back to a boil and cook for 15 minutes. Drain and wash well once more.

Place the madora in a clean pot with the tomatoes, onions, oil and seasoning. Add water to cover, bring to a boil and cook until the mixture is almost dry (about 15-20 minutes) Scatter over the curry powder and crumble in your choice of stock cube.

Reduce to a simmer, add a little more water if needed and cook for 15 minutes more.

Serve hot, accompanied by rice, boiled pumpkin or pap.