A delicacy in Limpopo, a staple source of protein and nutrients for many rural communities in Southern Africa, and a horrifying idea for many European taste sensibilities. Botswana, Namibia, Zimbabwe, and the South African provinces of Limpopo and Mpumalanga are the main producers of mopane worms.
A South African start-up businessman wants to alter how people think of and consume “mopane worms,” or edible caterpillars.
The spiky green and black caterpillars, which are rich in protein and iron, may be transformed into a flour that can be used in savory cookies, sweet chocolate protein bars, cereals, or smoothies by South African chemical engineer Wendy Vesela.
Mopane pieces can be sliced, steamed, and added as a topping to pizza.
Vesela claims that she has found both domestic and foreign consumers for her organic goods.
There may be a rise in the consumption of edible worms and insects in Western civilizations.
However, culinary anthropologist Anna Trapido maintains that the movement shouldn’t be viewed as merely another fad in eating habits or as “a form of adventure tourism, where for consuming these, you receive a badge.
Because mopane are a part of people’s emotional, spiritual, and culinary realms, she said, they must be treated with respect.
Mopane is a common dish in Vesela’s native province of Limpopo, where she was raised in a community close to the renowned Kruger National Park. Mopane is often prepared in an onion-and-tomato-based sauce.
She claimed that the caterpillars are “a healthier option of protein.” It’s also “no worms. People must simply overcome their fear.”
At a recent food fair in Johannesburg’s upscale Sandton sector, Vesela tried to entice hesitant customers with biscuits and protein bars.
“I won’t consume worms. I’m sorry, but it’s repulsive. However, it tastes pretty good if you offer it to me in the form of chocolate “Gail Odendaal, 38, said as she walked away carrying a bag of protein bars.
As they reproduce and eat on mopane trees, which thrive in hot, arid regions of southern Africa, mopanes are also environmentally benign because they don’t need any additional water or land.
Compared to many other foods on the market, they provide a better source of protein a nutritionist named Mpho Tshukudu stated.
“It has a lot of protein, healthy fats, and minerals, particularly iron. It has more iron than the priciest steak, “She stated.
Since she began her business seven months ago, demand has increased, and Vesela intends to grow it and have several harvests each year.
She now pays rural women to collect mopanes in December and April when they are in season. To be utilized whole or milled, the mopanes are gutted, cooked, and dried.
