MadModder
The Breakroom => The Water Cooler => Topic started by: arnoldb on January 26, 2011, 02:41:25 PM
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My sister's visiting me from Northern Namibia, and she brought along two fine examples of a local delicacy.
It's called Omajova - or in English an "Ant Hill Mushroom", as they only grow on certain types of ant hills and are extremely seasonal, but a huge treat :ddb: :ddb:
This is one of them - they get a lot bigger than this, but I'm happy:
(http://www.nam-engineering.com/cm/albums/userpics/10004/normal_IMG_2232.JPG)
I just slice up the head into nice chunks, and fry it in a LOT of butter and olive oil with a tiny pinch of salt till there are some golden edges visible:
(http://www.nam-engineering.com/cm/albums/userpics/10004/normal_IMG_2233.JPG)
No Michealan stars there - just pure flavour, and that lot will get eaten as-is :ddb: :ddb:.
The stem gets chopped up and fried off lightly with onions, and frozen in portions; gives instant starters for "mushroom & onion" sauces or added to stews its great.
I always have a chuckle when I see TV chefs say they add a "couple" of "beefy" mushrooms to some dish :lol: :lol: :lol:
:beer:, Arnold
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Now I'm Hungry again, those look so good
Robert
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If those are the toadstools I don't even want to think how big the toads are. :bugeye:
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The stem gets chopped up and fried off lightly with onions, and frozen in portions; gives instant starters for "mushroom & onion" sauces
Sooooo.... whip up a batch of sauce, thaw out some of your secret stash of wildebeast & boerwors, start the fire,
and we'll all be over for the Braai... :clap: :clap:
Enjoy!
Joe
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so its not a majic mushroom :)