Mbinzo recipe

Mbinzo recipe

Mbinzo recipe

Mbinzo, those little crawlies that are a delicacy in Congo, have a history as fascinating as their flavor.

For centuries, people in Congo have been enjoying mbinzo as a nutritious and delicious food source. These protein-packed caterpillars are traditionally harvested from the wild during the rainy season when they’re at their plumpest.

Mbinzo are not only a tasty treat but also an important part of Congolese culture. They’re often served at special occasions and celebrations, symbolizing good fortune and prosperity.

So, next time you’re feeling adventurous, why not give mbinzo a try? You might be surprised at how delicious these little critters are. And who knows, you might just discover a new favorite food!

Ingredients

  • 1 cup dried mbinzo, because fresh is not always an option
  • 1 tablespoon palm oil, the secret ingredient
  • 1 large onion, chopped, because onions are our friends
  • 2 cloves garlic, minced, because garlic makes everything better  
     
  • 1 (28-ounce) can diced tomatoes, undrained, for that saucy goodness
  • 1 cup water or vegetable broth, to keep things nice and saucy
  • 1 teaspoon salt, or to taste, because we all have different taste buds
  • ½ teaspoon black pepper, or to taste, because pepper is our pal

Equipment

  • Large pot or Dutch oven, our trusty vessel

Instructions

  1. Rehydrate the mbinzo: If using dried mbinzo, soak them in hot water for 30 minutes to an hour. This is like waking them up from a long nap.

  2. Sauté the aromatics: Heat the palm oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. We’re building flavor here, folks!

  3. Make the sauce: Pour in the diced tomatoes (undrained) and stir well. Add the water or broth, salt, and pepper. Bring the mixture to a simmer, stirring occasionally. Our sauce is coming to life!

  4. Cook the mbinzo: Drain the mbinzo and rinse them well. Add them to the pot and stir them into the sauce. Reduce the heat to low, cover the pot, and let the mbinzo simmer for about 10-15 minutes, or until they are cooked through. Patience is a virtue, my friends.

  5. Serve it up: Once the mbinzo are ready, remove them from the heat. Serve hot with your favorite side dish. It’s showtime!

Tips for making the best mbinzo

  • If you can find fresh mbinzo, you can skip the rehydration step.
  • If you like your mbinzo spicy, add a pinch of cayenne pepper or a few chopped scotch bonnet peppers to the pot. Live on the spicy side!
  • Mbinzo can be stored in the refrigerator for up to 3 days. Reheat them gently before serving. Leftovers? Yes, please!