Namibian Mopane Worm Stew with Groundnuts

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Mopane worms, the edible caterpillars of the emperor moth, are a cherished protein across southern Africa and a true Namibian delicacy known locally as omagungu. Slowly simmered with tomato, onion, and toasted groundnuts, this rustic stew transforms the earthy, smoky-flavored worms into a rich, savory dish best enjoyed with stiff maize porridge or warm flatbread.

Nutrition Facts

Per serving (estimated)

• 565 kcalCalories
• 32 gFat
• 5 gSaturated Fat
• 18 gCarbs
• 6 gFiber
• 6 gSugar
• 48 gProtein
• 620 mgSodium
• 780 mgPotassium
• 120 mgCalcium
• 9 mgIron
• 14 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the Mopane Worms

• 250 g dried mopane worms (about 600 g once rehydrated)
• 3 cups warm water, for soaking
• 1 tsp salt
• 1 tbsp white vinegar
• 4 cups fresh water, for blanching

For the Aromatics and Sauce

• 3 tbsp sunflower or peanut oil
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 2 medium tomatoes, diced (or 1 cup canned crushed tomatoes)
• 1–2 green chilies, sliced

For the Spice Mix and Finish

• 1 tsp smoked paprika
• 1 tsp curry powder
• ½ tsp ground coriander
• ½ cup roasted unsalted groundnuts, coarsely ground
• Salt to taste
• 2 tbsp chopped cilantro or parsley

Directions

1. Place the dried mopane worms in a large bowl, cover with the warm salted water and vinegar, and soak for 2–3 hours until softened and plump. Drain, then rinse under cool running water.
2. Traditional method: pinch each worm at one end and gently squeeze out the thin dark intestinal tract, then pat dry. This step removes any gritty residue and mellows the strong, earthy flavor.
3. Bring a pot of lightly salted fresh water to a boil and blanch the cleaned worms for 8–10 minutes. Drain well; this firms the texture and removes any lingering bitterness.
4. Heat the oil in a heavy skillet or pot over medium heat. Add the chopped onion and cook for 5–6 minutes until soft and golden, then stir in the garlic, ginger, and green chilies for another minute until fragrant.
5. Add the diced tomatoes, smoked paprika, curry powder, and ground coriander. Cook, stirring, for 6–8 minutes until the mixture thickens into a rich, jammy sauce.
6. Stir in the blanched mopane worms so they are well coated, then sprinkle in the coarsely ground groundnuts. Pour in ½ cup water, cover, and simmer gently for 8–10 minutes so the worms absorb the sauce.
7. Uncover and cook 2 more minutes if you want a thicker gravy, then season with salt to taste.
8. Sprinkle generously with chopped cilantro or parsley and serve hot alongside stiff maize porridge (mahangu) or warm flatbread.

Cook’s Notes

• Dried mopane worms are widely available from African markets or online retailers; if using fresh or frozen worms, skip the soaking step and simply rinse before blanching.
• Cleaning the gut tract is traditional but optional — leaving it in delivers a more robust, almost umami funk that some Namibian households actually prefer.
• Roast the groundnuts yourself in a dry pan over low heat for 5 minutes before grinding to deepen the nutty flavor of the stew.
• Adjust chili and paprika levels to taste; in northern Namibia this dish often carries a noticeable smoky heat.
• Refrigerate leftovers in a sealed container for up to 3 days — the flavor deepens overnight as the worms soak up the sauce.

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