Let’s take a moment to appreciate food. All kinds of food. Even…



Serpentine Cuisines 


Ever had snakes for lunch?

In many parts of Africa, snakes, frogs, crocodiles and many reptiles are sought after tit-bits which are used in cooking varying delicacies ranging from soups, stews or just served as roast kebabs. Just like other forms of wild cuisine, they are simply called “Bush meat” .For instance in Nigeria, there are existing snake markets like the one in Badagry, Lagos; where bush meat lovers can get a snake for over
1,500 Naira retail price. For those who have had it, it’s truly delicious. One person I knew once remarked on his experience; ” It takes like a specie of heavenly fish”

Maggots And Worm Grubs





Slimy, slithering,  squiggly, fuzzy ones too.  Oh, the decicious horror!

Mopane worms are a huge delicacy in several parts of Africa. Like Malawai, Zimbabwe, Ghana, Nigeria et al. In south Africa it’s a multi- million rand industry teeming with demand.  To prepare them, they can  be  fried with tomatoes, peanuts, chillies and onions. They can also be added in sauc, boiled freh or even eaten raw.


Grasshoppers, Termites And Roach Specials



In South-eastern Nigeria, a specie of flying Termites called “Aku” in the Igbo dialect are a popular delicacy. They are usually caught with buckets of water in season, de-winged, salted and fried. Tastes truly spicy and crunchy, reports say. Another kind of Cockroach or bug in the same zone called “Abuzu” is also prepared nearly the same way and served with foods such as rice, porridge or had simply as snacks.
In Uganda, jumping insects are called “nsenene” and are traditionally roasted or fried before being spiced. Catching them involves nests, buckets or other contraptions contrived for the purpose.


Blood Meal



No! We are not talking Vampires here, so get off the Twilight zone and catch a flight to Tanzania or Kenya where you will find the Masai tribes whose daily diets include milk, meat, pap and blood. Yep, a staple part of their feeding comes from drinking fresh, warm blood from their cattle.

The cow’s jugular  is slit  nicely but without hurting the animal fatally and a gourd is held  below to collect the blood. It is for them an elixir mixed with milk to nourish the ailing and as wine drunk by the tribe during festivities. Mud or hot ash is  used to seal the cow’s wound so it heals without loss of cow.  Fascinating right?





If you have ever tasted any of these, do kindly let us know of the wonders of your adventure!

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