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
This is one of them - they get a lot bigger than this, but I'm happy:
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:
No Michealan stars there - just pure flavour, and that lot will get eaten as-is
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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 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
, Arnold
