Chitoumou is a traditional Burkinabe recipe (from Burkina Faso) for a classic stew of the edible caterpillar, chitoumou (Cirina butyrospermi) cooked in a tomato base. The full recipe is presented here and I hope you enjoy this classic Burkinabe version of: Chitoumou.
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Chitoumou are a seasonal delicacy in Burkina Faso. They are also known as karité tree worms and are the caterpillars of the butterfly Cirina butyrospermi. When in season they are brought to the markets by the basketfull and are valued as a source of protein. They live exclusively on the leaves of the Shea tree. Chitoumou is the Dioula peoples of Burkina Faso's name for the caterpillars.
For this recipe you need the dried form of the caterpillars.
Place the caterpillars in a bowl, cover with warm water and set aside to soak over night.
Heat the oil in a wok. Add the onions and stir-fry for about 8 minutes, or until golden brown. Stir in the dried tomatoes and tomato purée and fry until the tomato purée begins to brown. Stir in 500ml water and bring to a simmer. Adjust the seasonings to taste then drain and add the caterpillars.
Cook until the caterpillars are tender and the sauce has thickened. Serve hot with rice.
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