Ugandan Grasshopper and Groundnut Stew

This hearty Ugandan stew transforms protein-rich grasshoppers into a warming dish simmered with groundnuts, tomatoes, and aromatic spices. It is a traditional delicacy enjoyed across central Uganda, often served over steamed matoke or with millet bread.

Nutrition Facts

Per serving (estimated)

• 510 kcalCalories
• 32 gFat
• 5 gSaturated Fat
• 26 gCarbs
• 7 gFiber
• 8 gSugar
• 28 gProtein
• 520 mgSodium
• 880 mgPotassium
• 125 mgCalcium
• 4.5 mgIron
• 38 mgVitamin C
• 290 mcgVitamin A

Ingredients

For the grasshoppers

• 2 cups fresh grasshoppers (wings and legs removed)
• 1 tablespoon vegetable oil
• 1/2 teaspoon fine salt

For the stew base

• 2 tablespoons vegetable oil
• 1 large yellow onion, finely diced
• 4 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 ripe tomatoes, chopped
• 1 tablespoon tomato paste
• 1 green bell pepper, diced
• 2 medium carrots, sliced into half moons
• 1 cup roasted unsalted groundnuts, blended to a coarse paste

For seasoning and finishing

• 1 teaspoon mild curry powder
• 1 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 2 cups low-sodium beef or vegetable broth
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/4 cup chopped fresh cilantro

Directions

1. Pat the cleaned grasshoppers dry with paper towels. Heat 1 tablespoon oil in a heavy skillet over medium-high heat and fry the grasshoppers for 5 to 7 minutes, stirring, until they turn deep red and crisp. Season with 1/2 teaspoon salt, then transfer to a plate.
2. In a deep saucepan, heat the remaining 2 tablespoons oil over medium heat. Add the onion and cook for 5 minutes until soft and translucent, scraping up any browned bits from the grasshoppers.
3. Stir in the garlic and ginger and cook for 1 minute until fragrant. Add the chopped tomatoes and tomato paste, then simmer for 6 minutes until the mixture thickens and the tomatoes break down.
4. Add the bell pepper, carrots, groundnut paste, curry powder, paprika, and cayenne. Stir well to coat everything in the spice blend and cook for 2 minutes to toast the groundnuts.
5. Pour in the broth and season with salt and pepper. Bring to a gentle boil, then reduce the heat and simmer uncovered for 18 to 20 minutes until the carrots are tender and the stew is rich and slightly thickened.
6. Return the fried grasshoppers to the pan and simmer for another 5 minutes so they absorb the sauce. Taste and adjust seasoning.
7. Ladle the stew into warm bowls and garnish with fresh cilantro. Serve hot with steamed matoke, ugali, or chunks of crusty millet bread.

Cook’s Notes

• Buy grasshoppers from a trusted market vendor and freeze them for 48 hours before cleaning to ensure food safety.
• Toasting the groundnuts before blending deepens their nutty flavor and gives the stew a richer color.
• For a thinner stew, add an extra 1/2 cup of broth; for a thicker one, mash a few carrot pieces against the side of the pot.
• This stew tastes even better the next day once the spices have soaked into the grasshoppers, so consider making it a few hours ahead.
• If grasshoppers are unavailable, substitute with chopped smoked chicken or smoked fish for a similar hearty protein profile.

More Uganda Recipes You’ll Love

Craving more flavors from Uganda? Try these traditional recipes:

• Ugandan Chapati Egg Roll
• Ugandan Steamed Green Plantains with Groundnut Sauce
• Ugandan Chicken Groundnut Stew

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