Nsenene — Print Recipe — The Culinary Codex

Seasonal grasshoppers de-winged and fried with onions and salt until crispy, a prized Ugandan delicacy harvested during the rainy season.

Ingredients

1 Remove wings and legs from grasshoppers, wash thoroughly in cold water, and drain well in a colander.
2 Heat a dry skillet over medium heat and add grasshoppers, letting them toast in their own fat for five minutes.
3 Add vegetable oil and sliced onions, stirring frequently as the grasshoppers become crispy and golden.
4 Season with salt and optional cayenne pepper, continuing to fry for another five minutes until very crispy.
5 Drain briefly on paper towels to remove excess oil while keeping them hot.
6 Serve immediately as a crunchy, protein-rich snack, eaten by hand like popcorn.

Did You Know?

Nsenene harvesting is a major economic activity in Uganda, with a kilogram of grasshoppers costing more than a kilogram of beef during peak season.