Ingredients
Termites
- 500 gflying termite alates
To cook
- salt
Optional
- 1 tbspoil
- chilli powder
To serve
- sadza
- tea
Directions
- Leave them an hour or two and most of the wings come off by themselves.
- Rinse the bodies quickly in cold water and drain them well.
- Heat a heavy dry pan and put the termites in with no oil at all. Dry-fry them, stirring, for 10 to 15 minutes over a medium heat.
- Salt them while still hot, and add chilli if you want it.
Technique
- Only the winged reproductive alates are eaten, not the workers or the soldiers.
- The season is short, a few evenings after the first rains, and the whole neighbourhood turns out for it.
- They are sold by the cup at markets in season, already dried.
Substitutions
- Any edible flying termite species, which are eaten across southern and central Africa under many names.
- Dried termites bought at market, warmed through in a dry pan.
Variations
- Fried harder to a deep crisp, for keeping.
- Pounded with groundnuts into a relish.
- With chilli and salt, as a beer snack.
History
They swarm from mounds after the first rains; households pour water on the mound to force the alates out and catch them in basins.
Frequently asked questions
What is Ishwa?
Ishwa is a snack from Zimbabwe: flying termites gathered at dusk and dry-fried until crackling. They swarm from mounds after the first rains; households pour water on the mound to force the alates out and catch them in basins.
How long does Ishwa take to make?
Ishwa takes 30 min of preparation and 20 min of cooking. The recipe makes 4 servings. It is rated easy to make.
What can I substitute in Ishwa?
Yes, within limits. Any edible flying termite species, which are eaten across southern and central Africa under many names. Dried termites bought at market, warmed through in a dry pan.
What is the most important thing to get right in Ishwa?
The season is short, a few evenings after the first rains, and the whole neighbourhood turns out for it.
