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#mopaneworms are eaten in southern Africa as both a snack and as a protein source in recipes. Today, I’ll be tasting them both ways thanks to Shawn and Johanna. 🐛
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greetings my beautiful lovelies its Emmy welcome back today I'm going to be tasting Mopani worms now these were very graciously sent to me by Sean and Johanna thank you guys so much for sending these to me from Virginia but to these Mopani worms actually originated from Zimbabwe well paneer worms are also called Medora and they go by many other names they're eaten in the southern portion of Africa and they're actually the caterpillar of the Emperor moth a beautiful very large caterpillar that eats Mopani leaves that's why they call them Mopani worms so if you've been with me for a little while you know the last few years I've done something called the bug mist which is an insect bug evening countdown to Christmas if you've missed those episodes I will put the links above and down below and in those videos I mentioned something called entomophagy which is the practice and tradition of eating insects so insects are a very concentrated source of protein they are sustainable and their life cycles are relatively short you can produce a lot of them so Mopani worms I make a lot of sense so as I mentioned Mopani worms are eaten in southern Africa in countries like South Africa Zimbabwe Zambia Botswana Namibia so map on a worms are harvested by hand off the trees they are D gutted and often dried that's the way to preserve them and they're eaten as a dried snack or they can be rehydrated and cooked in stews so I'm going to be doing both versions I'm going to taste them dry and then I'm gonna cook a little stew with them as well so big things – Johanna and Shawn for sending these to me I can't wait to taste these now let me show you what they look like so here is my bag of worms I open them so I could take some pictures of them and there they are here are the Malpani caterpillars so their scientific name is gonna brizia ballina aren't they amazing they're huge these are dehydrated – imagine how big they are when they are fresh these are definitely the largest caterpillars or worms that I've eaten oh no I take that back I have a earthworm jerky before and those were quite large but they were not caterpillars so these are definitely the biggest caterpillars I will have ever eaten and they have a very strong musky smells of them kind of mushroom II earthy a little bit funky but yeah strong Sean tells me that these are ready to be eaten just as they are these are been dried and you can just have them as a snack so today I'm going to be doing two preparations I'm going to taste them as a dried snack but I'm also going to make a stew to prepare this dish I need to rehydrate them up honey worms so in a saucepan I'm going to put in this entire bag for 200 grams of Malpani worms I should push those down actually smells a lot like poo our job a little bit smoky toasted kind of vegetal amazing okay so there are the worms and now I'm going to boil these for about 10 minutes so while I do the crispy tasting I'm just going to let these go on the stovetop and here's the head the body and this is the back end these are hand harvested and then the way their processes they're squeezed so the guts come out the bottom and then they are dried in the Sun or sometimes dried over smoke in Botswana they actually take off the head so I'm gonna do that I'll try another one with a head all righty here we go eat the lucky moss not your bad crispy crunchy very very dry very dry and kind of dusty slightly gritty I feel like there's a little bit of sand in there but the flavor it's quite savory it tastes quite meaty surprisingly mm-hmm it tastes a lot like a jerky it has that kind of meaty dried protein emami flavor to it it's pretty good it is quite dry though all right let's eat one with the head on that one tastes a little bit different and maybe it's because of the head I don't know I had a little bit more crunch to it this one tastes a little bit more smoky a little less meaty but still pretty good mm-hmm that part tastes a little bit different as well that tasted a little bit more like dried tea and bring their worms over ready so the caterpillars have been boiling for about 10 or 15 minutes and now we're ready to drain them I'm gonna pour this that water was very dark and there was lots of sediment in there so part of the boiling process is not only to soften them but us to kind of clean them up a bit once the Malpani worms have rehydrated they puff up a lot look at that by the way what do you think of my new shirt eat the ducky moss of course that is the Otto translating of the phrase the documents which in Japanese means give thanks let's eat and yeah I thought it would make a fun shirt if you want to get one I'll put the link down below and you can get one they're only running for a limited time only for the next two weeks so get them while you can and look stylish and summer alrighty let's make our stew first thing we're going to do is fry up through worms a bit I'm going to add a couple tablespoons of oil great result and we're gonna fry those up for a few minutes so they get a little bit crispy already so the Malpani ones have been sauteing here for about five minutes and now I'm going to add half of a small onion a little dry I'm going to add a little bit more oil now we're going to season it with some salt lots of black pepper I think and red chilly in there and a little bit of curry powder some curry powder to that ah smelling grease next I'm gonna add some tomato now we're going to use some water and deglaze the pan a bit that's gonna help us form our sauce and then we're just gonna simmer this until the vegetables cook down a bit and then we'll be ready to serve a bowl of cooked and honey worms let's give this a taste now this would be traditionally served with something called pop which is made of millet flour that's been reconstituted in water and formed into a very stiff kind of porridge and that would be eaten together with this unfortunately couldn't find any millet so I'm going to be eating my Malpani worms just as they are so I'm gonna take this one right here nice fat one look how much they have rehydrated eat the vacuum as or eat the ducky moss hmm the texture really changes a lot it still has a crunch but it's definitely more succulent because we rehydrated them in water and as you bite them there's a bit of an exoskeleton kind of crunch but it's still a little bit soft as well and it's much juicier of course than the drag version the flavor is less intense in terms of it kind of a musky mushroomy flavor it's still there but now we've added all these other flavors to it as well it's actually quite nice I like the curry a little bit of heat in there as well nice complement this actually reminds me a lot of dried mushrooms if you've ever reconstituted mushrooms before or smell dried mushrooms you know has that really strong kind of musky earthy smell to it that's what they smell like and the drying process does a similar thing too it concentrates the flavors and then as you add water kind of releases it a bit but still remains very kind of intense but cooked like this it's delicious okay let's have one with onion on it mm-hmm that's really nice the onion add some sweetness and the curry powder in there is excellent it gives you this perfume of curry that's really assertive and strong but goes really well with the Malpani worm so there you have it well planted worms two ways one as a delicious little dried snack and second as a stewed dish both are quite delicious big thanks again to Johanna and Sean for sending me the Malpani worms and making this episode possible thank you guys so much for watching Oh be sure to go grab yourself one of these shirts because we've only got two weeks to do it and yeah I hope you guys enjoyed that one I hope you guys learned something please share this video with your friends follow me on social media check out bug myths and yeah like subscribe and I shall see you in the next one Tolu take care where is other there it is