Appetizers
Phane
Ingredients
- - 200 g (about 2 cups) dried mopane worms (phane)
- - 500 ml (2 cups) water, for soaking
- - 30 ml (2 tbsp) vegetable oil
- - 1 medium onion, sliced
- - 2 medium tomatoes, chopped
- - 1 clove garlic, crushed
- - 1 fresh chilli, finely chopped (optional)
- - Salt, to taste
Method
- Soak the dried phane in the water for about 1 hour until softened and plumped up.
- Drain well and rinse under cold water, discarding any hard bits of leg casing.
- Heat the oil in a frying pan over medium heat and saute the onion until soft.
- Add the garlic and chilli, if using, and cook for 1 minute.
- Add the tomatoes and cook for 5 minutes until softened into a light sauce.
- Add the drained phane and stir well to coat in the tomato mixture.
- Fry for 8-10 minutes, stirring occasionally, until the phane are tender and lightly crisped at the edges.
- Season with salt and serve hot as a shared appetizer.
Introduction: Phane, the dried caterpillars of the mopane emperor moth, are a prized delicacy in Botswana and a significant seasonal food source, harvested from mopane trees mainly in the northern and eastern parts of the country.
Cultural Background: Phane, the dried caterpillars of the mopane emperor moth, are a prized delicacy in Botswana and a significant seasonal food source, harvested from mopane trees mainly in the northern and eastern parts of the country. Rich in protein, phane have long been an important part of the Setswana diet, traditionally dried in the sun for preservation and then rehydrated and fried or stewed as needed, often served as a savoury appetizer or snack alongside drinks.
Tips: Do not over-soak the phane, as they can become mushy; check for a plump but firm texture after an hour. A short stir-fry in a dry pan before adding the tomato mixture gives extra crispness to the edges.
Variations: Cook with ground peanuts stirred through at the end for a nuttier, richer appetizer. Add a pinch of curry powder for a warmer, spiced flavour. No authentic vegetarian version exists; the dish is defined by the mopane worm.
Storage: Store cooked phane in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a dry frying pan over medium heat for 3-4 minutes, stirring occasionally.
Nutrition: Approx. per serving: 180 kcal, 20 g protein, 8 g carbohydrates, 8 g fat, 2 g fibre.
FAQs:
Q: Where can I buy dried mopane worms?
A: They are sold in markets across Southern Africa and increasingly through African grocery stores and online specialty retailers outside the region.
Q: Do phane taste like other insects or seafood?
A: Many describe their flavour and texture as similar to dried shrimp, earthy and slightly chewy, taking on the flavour of whatever they are cooked with.