Omagungu Stew

Omagungu (oh-mah-GOON-goo)

Mopane Worm Stew

⏱ Prep Time 40 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 302 kcal

A protein-rich stew of dried mopane worms slowly simmered with tomatoes, onions, and chillies, delivering an earthy, umami-laden depth unique to southern African cuisine.

Nutrition & Info

Protein 35.0g

Carbs 18.0g

Fat 10.0g

Protein Carbs Fat

Dietary

vegetarian vegan dairy-free gluten-free nut-free

Equipment Needed

pot wooden spoon

Presentation Guide

Vessel: deep bowl

Garnishes: sliced chilli

Accompaniments: oshifima, mahangu porridge

Ingredients

2 cups dried mopane worms
3 tomatoes, chopped
1 onion, diced
2 cloves garlic, minced
1 chilli, sliced
2 tbsp vegetable oil
1 cup water
Salt to taste

Instructions

1
Soak dried mopane worms in warm water for 20 minutes. Drain and squeeze dry.
2
Heat oil in a pot, sauté onion and garlic until soft.
3
Add tomatoes and chilli, cook for 5 minutes until saucy.
4
Add mopane worms and water, stir well.
5
Simmer on low heat for 20 minutes until worms are tender and sauce thickens. Season and serve with oshifima.

💡

Did You Know?

Mopane worms contain more protein per gram than beef and are considered a delicacy, not survival food, across southern Africa.

Chef's Notes

Equipment Tips

pot
wooden spoon

Garnishing

sliced chilli

Accompaniments

oshifima, mahangu porridge

The Story Behind Omagungu Stew

Mopane worms (the caterpillar of the emperor moth) have been harvested from mopane trees in northern Namibia for centuries. They are a traditional Owambo food source that remains culturally significant and commercially valuable today.

🕐 Traditionally enjoyed lunch or dinner 📜 Origins: Ancient Owambo foraging tradition

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