Ingredients
Termites
- flying termites, gathered at the swarm
To cook
- salt, to taste
- a little oil, only if needed
Equipment
- a bright lamp
- a large basin of water
- a heavy dry pan
- a sieve
Sometimes served with
- nsima
- a tomato relish
Directions
- Set a bright lamp beside it, or over a large basin. Fill the basin with clean water. The water stops them flying away again. Skim the termites off the water with a sieve as they collect. Tip them out into a clean bucket. Work through the evening, since the swarm does not last.
- Tip the termites into a basin and swirl them. Alternatively spread them on a tray and let them dry slightly. Rinse them in several changes of clean water. Pick out any grit, soil or bits of vegetation.
- Discard any that are damaged or that look wrong. Drain them thoroughly in a sieve. Spread them on a cloth and pat them dry. Wet termites will steam rather than fry.
- Heat a heavy dry pan over a medium heat. Add the termites in a single layer. Do not add any oil at the start. Stir them constantly with a wooden spoon. Within a couple of minutes their own fat will run out.
- Keep stirring so they colour evenly. Fry them for about eight to ten minutes in total. Add a very little oil only if the pan looks dry. Judging when they are done takes one test.
- Sprinkle salt over them while they are still hot in the pan. Toss them so the salt distributes evenly.
- Taste one of them and adjust it. Serving them is done hot or cold. Serve them hot from the pan as a snack. Let them cool completely first. They keep for a few weeks if they are genuinely dry.
Technique
- The termites render their own fat, so start in a dry pan with no oil.
- Dry them thoroughly before frying, since wet termites steam rather than crisp.
- They must be genuinely crisp before storing, as any moisture causes spoilage.
Substitutions
- Dried ngumbi, sold at markets out of season.
- There is no substitute, since the season is what defines them.
Variations
- Fried plain and salted, as a snack.
- Cooked into a relish with tomato and onion.
- Sun-dried and kept for later in the year.
History
The alates swarm after the first storms of November and are trapped at night with lamps and buckets of water.
Frequently asked questions
What is Ngumbi?
Ngumbi is a snack from Malawi: flying termites caught at the first rains and fried crisp in their own fat. The alates swarm after the first storms of November and are trapped at night with lamps and buckets of water.
How long does Ngumbi take to make?
Ngumbi takes 30 min of preparation and 15 min of cooking. The recipe makes varies with the swarm. It is rated easy to make.
What can I substitute in Ngumbi?
Yes, within limits. Dried ngumbi, sold at markets out of season. There is no substitute, since the season is what defines them.
What is the most important thing to get right in Ngumbi?
Discard any that are damaged or that look wrong. Drain them thoroughly in a sieve. Spread them on a cloth and pat them dry. Wet termites will steam rather than fry.
