Central Africa · Main

Mbinzo (Spiced Edible Caterpillars in Peanut Sauce)

Name: Mbinzo (Spiced Edible Caterpillars in Peanut Sauce)
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4 servings
Cuisine: DR Congo
Ingredients: 250 g dried edible caterpillars (mbinzo, or substitute dried shiitake mushrooms); 150 g unsweetened smooth peanut butter (mwamba); 45 ml unrefined red palm oil (mwamba ya ngazi); 1 piece medium red onion, finely chopped; 3 piece garlic cloves, minced; 2 piece plum tomatoes, grated; 2 piece scallions (ciboules), finely sliced; 1 piece whole Scotch bonnet pepper (pili-pili); 500 ml warm water or unsalted vegetable stock; 1 piece bouillon cube, crushed; salt, to taste; 0.5 tsp ground white Penja pepper

Smoky, nutrient-dense dried caterpillars simmered in a velvety, spiced peanut and red palm oil sauce.

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congoleseinsectsstewpeanut-sauce

The story

In the forested swathes of the Bandundu and Greater Kasai regions, the annual rainy season brings the bountiful harvest of mbinzo (typically the larvae of the Emperor moth, Cirina forda) from the branches of sapelli trees. Celebrated as an eco-friendly delicacy and a revered source of protein, this stew balances earthiness with rich roasted peanut paste. Traditionally, the caterpillars are smoke-cured immediately upon harvest; soaking them thoroughly in salted warm water not only softens their firm chitinous texture but also gently releases excess wood smoke before braising.

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