Soak the dried mopane worms in hot water for about 2 hours.This method will drain the salt and clean out the mopane. Remove from the water and place in a medium saucepan. Cover the mopane worms with the boiling water and cook gently for 20 minutes. Rinse and keep warm.
They will be clean, rehydrated and ready to eat. You can fry them up with a olive oil for 5 minutes and seasoning to eat or cook them in a stew like below:
*Heat the oil in a pan and fry the onion, garlic and until the onion is soft.
*Add the tomatoes, tomato paste and chicken stock and cook for 5 minutes.
*Add the mopane worms and stir to mix. Simmer for about 10 minutes.
*Serve over polenta and enjoy
Dukkah is a a famous nut and spice blend from Egypt—sprinkle it over bread dipped in olive oil. We have given this timeless spice blend some Mzansi Flavor with a bit of Mopani Umami.
Toast the whole nuts in a non stick pan until they’re starting to smell nice and fragrant.
Add the Sesame seeds and toast for a minute.
Remove the nuts and seeds from the heat, and let them cool. Transfer to a food processor and process until the nuts are broken down to resamble coarse sand.
Add the dry spices and blitz 10 seconds max to mix evenly. Transfer into bowl and enjoy the Elevated Dukkah with Mopani Umami-Protein and Goodness you can also use it
*as coating for meats, chicken or fish,
*Add a sprinkle as a finishing touch on dips like hummus; salad; or roasted vegetables...so good on roasted cauliflower
Recipe yields 1 cup. Stores up to 2 weeks in air tight container.