Cream of of Mopani Worm Soup

A nice dish still strongly showing its African roots – this one hails from the Mpumalanga province – that can be prepared in a jiffy.

Get two cans of Mopani worms in brine at your local ethno food monger (obviously, they are no longer really fresh in that state) .Mopani Worms

Peel and cook 4 medium sized potatoes with some leek and celery until soft. Strain, put in a blender and add some cream and Mopani worms (with brine) plus salt, pepper and a pinch of chili to taste. Blend until smooth and creamy.

Reheat and serve with croutons or – for even higher authenticity – spinkle with sun-dried Mopani worms. Dried Mopanisoup




An Apulian Primitivo goes nicely with this!

Always Enjoy!

Your Revered Chef

This entry was posted in Recipes and tagged . Bookmark the permalink.

1 Response to Cream of of Mopani Worm Soup

  1. Freddie says:

    Dear Revered Chef,

    I can’t help having that eerie feeling that you’re taking things a bit too far recently …
    Not sure I’m going to try this one.


Leave a Reply

Your email address will not be published. Required fields are marked *