Mopani worms, masonja, mashonzha different people have different names for this delicacy, but if you give them a chance you can join the many people who call them delicious!
- 2 cups of dried masonja
- 6 skinned and grated tomatoes (1 can of tomatoes for convenience)
- 1/2 chopped onion
- Salt to taste
- 2 tablespoons of cooking oil
- 1/2 teaspoon of sugar (to balance tartness of tomatoes)
*for a modern recipe add crushed garlic and ginger, curry powder, sage and a stock cube for flavour.
- Soak Masonja in warm water for 45minutes -1 hour then rinse well and gently pat them dry.
- fry onion in cooking oil until it is translucent
- Add masonja and gently fry on a medium heat
- Add tomatoes and seasoning and extras and close the pot allowing the food to cook for 10-15 minutes
- open the pot to taste, allow the relish to simmer and thicken, adjusting the seasoning if necessary.
*If using fresh herbs add them near the end of your cooking time to preserve their flavour
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