Flying ants and large termites emerge from the ground at the beginning of
the rainy season in Sub-Sahara Africa. They fly to street lights by the
thousands where excited children catch them in mid-flight, pluck off the
wings, and gulp them down without a second thought. To prepare these crunchy
delights, heat a pan and fry the ants dry. They produce a lot of oil from
their bodies. Remove them from the pan, and dry in the sun or a low oven.
Remove the wings by winnowing or picking them out and store until ready to
Remove the bee hive or nest from the tree and boil it. Remove larvae from
the comb and dry them. Fry them with a little salt and eat. No oil is
required for frying.
These large green crickets swarm at street lights in April and May. Their
long antennae distinguish them from locusts and grasshoppers. To prepare,
remove the wings and the horned part of the legs. Boil them for 5 minutes
and then dry in the sun or at a low temperature in the oven. Winnow away the
wings if any remain by tossing them gently into the air, allowing the wings
to blow away. If you are not skilled at winnowing, simply pick them out. Fry
in a pan with salt. These may need a touch of added fat to fry or roast.
Larger grasshoppers may be turned into a main course by frying with chopped
onion, tomato, and a little flour.
Remove wings and fry with a little oil and salt.
These emerge at the end of the rainy season and feed on grass. To prepare
them, remove the intestines and stomach and boil for 5 minutes. Dry them in
the sun or a low oven. Fry in a hot pan with a little oil when ready to eat.
Dig these from the sand, remove stomach and intestines, and wash. Fry in a
hot pan with salt and a little oil.
Source: Kevin H. Souza, writing on Insects as Food in Africa
Collected by Bert Christensen