Ekaku

Name: Ekaku
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: Namibian
Ingredients: 2 cups cleaned caterpillars (fresh or dried and rehydrated); 2 tbsp vegetable oil; 1 tsp salt; 1 tsp chilli flakes; 1 small onion, diced

Ekaku (eh-KAH-koo)

Fried Caterpillars

⏱ Prep Time 20 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 209 kcal

Crispy fried caterpillars seasoned with salt and chilli, a crunchy, protein-rich traditional snack harvested from wild bushes after the rains.

Nutrition & Info

Protein 28.0g

Carbs 4.0g

Fat 9.0g

Protein Carbs Fat

Dietary

vegetarian vegan dairy-free gluten-free nut-free

Equipment Needed

frying pan slotted spoon

Presentation Guide

Vessel: small bowl

Garnishes: chilli flakes

Accompaniments: oshifima, cold drink

Ingredients

2 cups cleaned caterpillars (fresh or dried and rehydrated)
2 tbsp vegetable oil
1 tsp salt
1 tsp chilli flakes
1 small onion, diced

Instructions

1
If using dried caterpillars, soak in warm water for 15 minutes and drain.
2
Heat oil in a pan over medium heat.
3
Add onion and fry until soft.
4
Add caterpillars and fry for 8-10 minutes, stirring regularly, until crispy.
5
Season with salt and chilli flakes. Serve as a snack or side.

💡

Did You Know?

During caterpillar season in northern Namibia, entire families head to the bush to harvest — it is both a food-gathering expedition and a social event.

Chef's Notes

Equipment Tips

frying pan
slotted spoon

Garnishing

chilli flakes

Accompaniments

oshifima, cold drink

The Story Behind Ekaku

Edible caterpillars have been harvested in northern Namibia for centuries as a vital seasonal protein source. The practice reflects deep indigenous knowledge of ecosystems and seasonal food cycles that sustained communities long before modern agriculture.

🕐 Traditionally enjoyed seasonal snack after rains 📜 Origins: Ancient Owambo foraging tradition

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