Uh the thought of them just makes my tummy rumble, maybe its because i am up early and I haven’t had anything to eat yet hahah. But this is surely a different feeling when you have not tasted your favorite dish for over 3 years. Different names are given to them by different african tribes we, the Shonas call them Madora, the Vendas call them Mashonzha, the Ndebeles Macimbi and the Zambians calling them Muyaya. All these names are perfect for this special delicacy, i don’t get why the Europeans felt the need to add their own name like they didn’t have enough names already.
the harvesting process is pretty long and i had to hear about it from elsewhere never really been part of the process myself. They are handpicked from the Mopane woodlands( hence the English name pretty lazy if you ask me). After they are picked they have to be sun dried but before that their guts have to be squeezed out.
After they are dried, well this is the only part I really know myself, they are now ready for the market or personal consumption. We used to purchase them from our local market. Always felt they were actually cheaper than their actual value but well thats just my view.
The cooking process differs with the mood actually that’s how much of a range they have.They can be boiled before before adding them to a pan of tomatoes and onions to create the best tasting soup there’s ever been. Uh i feel because I have never been a good cook myself I might never do justice trying to explain this process to anyone who has never tasted them. But they can be a stew.
And oh they are so versatile they can just be snack, after frying them. Dont they look good. i know someone thinking we are living fear factor life lol.
There you have it this is my top favorite dish all time, international even not just local. If you haven’t you should try them! thank me later!
HUGE THOUGHTS 