East Africa · Street food
Nswaa (Lightly Salted Pan-Toasted Flying White Ants)
Crunchy, earthy, and naturally buttery pan-roasted winged termites tossed with sea salt and fiery chilies.
The story
Across Northern, Central, and Eastern Uganda, the onset of heavy seasonal rains triggers the nocturnal nuptial flight of winged reproductive termites known locally as Nswaa or Ngwen. Harvesters attract them around clay mounds using grass torches or lanterns, catching them in woven baskets before early morning markets open. Entomophagy experts prize nswaa because their abdomens are rich in oleic and palmitic fats, meaning they naturally fry in their own extracted lipids without needing 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
Molokony (Slow-Braised Spiced Cow Trotter Broth)
A restorative, collagen-rich broth of slow-simmered cow trotters perfumed with ginger, garlic, and fresh green chili.
Atap (Mingled Finger Millet Stiff Dough)
A dense, glossy mingled finger millet and cassava bread crafted with rhythmic paddle strokes over bubbling water.
Boo (Cowpea Greens Simmered in Groundnut Paste)
Tender young cowpea leaves braised in indigenous rock salt lye and finished with rich roasted groundnut-sesame paste.
Enteke (Spiced Char-Grilled Nile Perch Skewers)
Succulent Nile perch chunks marinated in aromatic East African curry spices and char-grilled over open coals to smoky perfection.