Mopani worms
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The Lazy Makoti’s Guide to the Kitchen

Taken from

The Lazy Makoti’s Guide to the Kitchen


Mopani worms

Recipe By Mogau Seshoene
Photographs By Craig Fraser


1 cup mopani worms
2 cups boiling water
Pinch of salt
⅓ cup white-wine vinegar
Oil, for frying
½ onion, chopped
1 tsp soy sauce
3 Tbsp peanut butter

I know many of you eat prawns but would never touch a mopani worm, lol. They are actually delicious and a great source of protein. Mopani worms, which are a popular delicacy in Zimbabwe and Limpopo, have three times more protein than beef and are less taxing on the environment. If you still need more encouragement to try them, have a look at this recipe: I serve them in a peanut sauce, making them creamy while still a little crunchy. Enjoy!

Cooking Instructions

  1. Soak mopani worms in boiling water, salt and vinegar for about 2 hours. Drain and place worms in a pot. Add a little cold water, cover with a lid, bring to the boil and cook for 5 minutes. Use a colander to drain off any excess water. Heat oil in the same pot, add onion and soy sauce and fry for a minute.
  2. Return mopani worms to the pot and fry for about 3 minutes, stirring occasionally. Add peanut butter and combine well. Serve with hot or cold with pap or dombolo.

About the Author

Mogau Seshoene founded The Lazy Makoti in 2014 after leaving the corporate world to focus on her love for food. What began as lessons for a friend, a bride-to-be who was afraid of being labelled “The Lazy Makoti” (the lazy daughter-in-law) because she couldn’t cook, evolved into a business, and inspired its name. Through The Lazy Makoti, Mogau offers a series of cooking classes targeted at young, modern Afropolitans who have a keen interest in learning to navigate the kitchen with ease and flair. In addition to being in demand for her real-live lessons, Mogau has become Instagram-famous, with thousands of foodie followers.

In line with her desire to promote the role of food in maintaining South African culture and heritage, she hosted a season of a TV show entitled Cooks For Life on which she demonstrated easier and healthier ways to prepare African and South African cuisine.

Mogau was on the M&G top 200 Young SA list in 2015, has taken part in the Mandela Washington Fellowship for Young African Leaders at the University of Wisconsin, Stout, in the US and has made the Forbes Africa 30 under 30s list. She is a Brand SA Play your Part Ambassador, and in May 2018 received a USIBA Creative and Cultural Industries Award. Mogau has a diploma in Culinary Arts from the Chefs Training and Innovation Academy in Centurion and completed the industry training under Chef Werner at The Saxon Hotel in Johannesburg. She is a contributing food editor for the weekly newspaper, Sunday World.

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