East Africa · Street food
Nsenene (Spiced Fried Long-Horned Grasshoppers)
Crisp, golden long-horned grasshoppers pan-rendered in their own savory natural fats with onions, garlic, and fresh chilies.
The story
Cherished across Central and South-Western Uganda, particularly within Buganda cultural tradition, Nsenene harvesting corresponds with the heavy biannual rains of May and November. Historically plucked from tree canopies and illuminated iron sheets, these migratory insects were once reserved as royal tributes and harvested primarily by women and children. Remarkably, fresh nsenene contain enough endogenous lipid reserves that they fry completely in their own expelled fats without requiring added cooking oil.
Unlock the full recipe
Members get every recipe from all 54 nations, the AI Chef, hands-free Voice Chef and their own cookbook. Seven days free, then £4.99 a month. Cancel any time.
Cook this next
Kikomando (Sliced Flatbread Tossed with Fried Beans)
Kampala's legendary street-side fuel of hand-cut layered chapati smothered in a sizzling, spicy tomato and yellow bean stew.
Rolex (Fried Egg Omelette Rolled in Chapati)
Crisp layered East African flatbread rolled around a sizzling, spiced vegetable omelette for Uganda's signature grab-and-go meal.
Ajon (Warm Fermented Finger Millet Beer)
A traditional earthy and sour Iteso ceremonial brew made from roasted and fermented finger millet, served hot with long communal reeds.
Angara (Salted and Sun-Dried Alestes Fish Stew)
Rich and pungent salted river fish stewed slowly with ripe tomatoes, sweet onions, and garden greens.