In the heart of Limpopo, where the sun burns a little brighter and traditions run deep, there’s a delicacy that challenges expectations and excites the adventurous palate: the mopane worm. Known locally as mashonzha or phane, these brightly coloured caterpillars are more than just a source of food—they’re a symbol of cultural pride, seasonal ritual, and sustainable nutrition. For travellers and foodies willing to step off the usual culinary path, tasting mopane worms is an experience that connects you to the land and its people in a way few other dishes can.
Harvested mainly in the summer months after the first rains, mopane worms are the larvae of the emperor moth, and they get their name from the mopane trees whose leaves they feed on. The harvesting process is largely done by hand, often by local women and children, making it a community-driven activity passed down through generations. It’s common to see families working together, plucking the caterpillars off branches, squeezing out their digestive tracts, and then sun-drying them for preservation. The result is a protein-rich snack that’s as much about nourishment as it is about heritage.
Mopane worms are highly nutritious, boasting over 60% protein content when dried—significantly more than beef. They’re also rich in iron, calcium, and essential fatty acids. In regions where food insecurity is a real concern, this humble worm plays a critical role in providing affordable, accessible nutrition. But beyond the nutritional value lies something deeper: a food culture rooted in respect for the environment and sustainable harvesting. Unlike industrial farming, mopane worm harvesting requires no artificial inputs and leaves a minimal carbon footprint. For conscious eaters, that makes them a compelling alternative protein.
If you’re curious to taste them for yourself, head to the village of Giyani or make a stop in Tzaneen, where many street vendors and home-based eateries serve mopane worms in a variety of styles. Traditionally, they’re boiled with salt and then either sun-dried or fried with onions, tomatoes and chilli. Some locals enjoy them crunchy as a snack, almost like biltong, while others prefer them in a saucy stew alongside pap (maize porridge). At Mopani Lodge, just outside Giyani, guests can join guided tasting sessions that include mopane worms prepared in traditional and modern ways, often paired with local side dishes like pumpkin leaves or morogo (wild spinach).
In Polokwane, the capital of Limpopo, try Meropa Casino’s on-site restaurant, Harvest Grill & Wine, which occasionally features mopane worms as part of their indigenous food platters. For a more rustic experience, look for roadside stalls between Polokwane and Louis Trichardt, where you’ll often find freshly prepared mashonzha for sale by enterprising locals. It’s worth stopping not just for the food but also for the stories and laughter shared across the counter.
For those wanting a deeper understanding of the worm’s cultural role, the Mopane Festival in Venda is an eye-opener. Celebrated annually in December, it’s a community-led event that honours the mopane worm harvest with music, dance, and, of course, feasting. Here, you’ll find worms served in everything from spicy stews to creative fusion dishes like mopane worm tacos and dumplings. The festival is as much about celebrating local identity as it is about food, drawing attention to the value of indigenous knowledge systems and sustainable living practices.
There’s something deeply rewarding about engaging with food that tells a story—and mopane worms tell a story of resilience, adaptation, and respect for the land. They remind us that good food doesn’t have to be exotic or imported; sometimes it’s found wriggling in the branches of the nearest tree, waiting to be turned into a shared meal. For locals, eating mopane worms isn’t about novelty—it’s about connection to place, family, and heritage.
First-time tasters might be surprised by their flavour—earthy, nutty, with a slight chewiness that gives way to a meaty centre. When fried with spice, they develop a crispy texture that’s both satisfying and oddly addictive. It’s a far cry from the exoticised image of insects as extreme food. In Limpopo, this is everyday sustenance, with no fanfare required. Still, for many travellers, it’s a culinary challenge that ends up being one of the most memorable parts of the journey.
As more chefs across South Africa begin to explore indigenous ingredients, mopane worms are slowly appearing on menus beyond rural villages. From fine dining spots experimenting with mopane pâtés to township eateries elevating traditional dishes, the humble worm is having something of a renaissance. And rightly so—why shouldn’t a food that’s healthy, sustainable, and steeped in tradition have its moment in the culinary spotlight?
For the adventurous foodie or the culture-curious traveller, eating mopane worms in Limpopo isn’t just about the taste—it’s about the experience. It’s the early morning chatter in the fields during harvest, the rhythmic sound of pestles grinding spices, the laughter around shared pots, and the warmth of being welcomed into a world where food still carries the weight of tradition. It’s an invitation to step into someone else’s rhythm, even if just for a meal.