Central Africa · Street food
Makongo (Pan-Fried Seasonal Caterpillars with Chili)
Crisp, nutty sun-dried caterpillars stir-fried with fragrant palm oil, pungent garlic, and fiery habanero peppers.
The story
In the dense equatorial forests of Lobaye, the Gbaya and Aka peoples forage seasonal caterpillars during the peak rainy season between July and September. Sold across Bangui's roadside stalls as a savory high-protein snack, they are cherished for their earthy richness and delicate crunch. Traditionally, dried caterpillars must be simmered briefly in salted water prior to pan-frying to rehydrate their dense protein cores while keeping the outer skins pleasantly crisp.
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