Southern Africa · Street food
Madora (Pan-Fried Seasoned Mopane Caterpillars)
Sun-dried mopane worms are rehydrated, boiled tender, and pan-seared with onions, ripe tomatoes, and chili to a crisp, savory finish.
The story
Harvested extensively in the mopane woodlands of Matabeleland and the southern lowveld of Zimbabwe, Madora (or amacimbi in isiNdebele) is an indispensable source of wild protein gathered after early summer rains. Historically squeezed, boiled, and solar-dried on flat granite boulders for preservation, they are transformed in township markets and roadside stalls into deeply savory bar snacks and relishes. Technically, the caterpillars contain high amounts of natural savory glutamates and mineral fats; simmering them in salted water first softens their tough chitinous outer layer before pan-searing.
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