Mopani worms stake a claim
Insects. They are what we’re told we’ll all soon be eating if we care about the planet. For Wendy Vesela-Ntimbani, born in Limpopo, the mopani worm has been a culinary favourite since she was a kid. Now she is sharing them with the world. A cash cow disguised as a caterpillar?
Squeamish about what you eat? “Get over it!”
Meet Wendy Vesela-Ntimbani, chemical engineer, entrepreneur, and a woman who, 10 years ago, around the time I was trying that stew, considered launching a mopani business. She wrote a business plan, which she mothballed. Felt the world wasn’t yet quite ready.
Now, however, insects, bugs – from ants and grasshoppers to termites and cicadas – are regarded as cutting-edge superfoods. Cricket flour is a norm in the United States and Europe. It’s the protein factor. But not just that. Read the full article in TGIFood in the Daily Maverick.