Braised Forest Caterpillars with Native Herbs (Minkong)

Name: Braised Forest Caterpillars with Native Herbs (Minkong)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2 portions
Cuisine: Camerounaise
Ingredients: 100 g edible caterpillars (minkong); 1 pièce tomato paste and onions; 1 pièce fresh lime juice; 10 g fresh cilantro leaves; 10 g fresh cilantro leaves; 10 g fresh cilantro leaves; 2 cuillère à soupe vegetable oil for frying; 1 pièce crushed hot chili; 1 portion fine salt; 50 ml pure spring water and ice

An authentic Cameroonian forest dish of edible palm caterpillars braised with native aromatic herbs, diced tomatoes, lime, and chili.

Prep20m

Cook30m

DifficultyEasy

Calories349

ServingsAutomatically adjusts ingredient amounts

Ingredients (10)

0/10 ready

edible caterpillars (minkong)

100 g

tomato paste and onions

1 pièce

fresh lime juice

1 pièce

fresh cilantro leaves

10 g

fresh cilantro leaves

10 g

fresh cilantro leaves

10 g

vegetable oil for frying

2 cuillère à soupe

crushed hot chili

1 pièce

fine salt

1 portion

pure spring water and ice

50 ml

Nutritional Values (per serving)

Calories349 kcal

Proteins6.2g

Carbs35.5g

Fats21.1g

Heritage & History

A nutritious, high-protein seasonal delicacy celebrated across the lush equatorial rainforest of Cameroon.

Preparation & Cooking Steps

5 steps

Blanch caterpillars in boiling water to clean thoroughly.

Rinse in salted water and marinate with fresh lemon juice.

Layer odzom, messep, and hisim herbs in a pot with a splash of water.

Add tomatoes, caterpillars, oil, salt, pepper, and chili.

Simmer covered on low heat for 30 minutes until sauce is richly reduced.

Chef's Tip & Secret

Letting the cooking juices reduce completely coats the caterpillars in concentrated herbal essence.