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) .
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. 
An Apulian Primitivo goes nicely with this!
Always Enjoy!
Your Revered Chef
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.
Yours
Freddie