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Loading...A beloved seasonal street-food snack from central Uganda, these Ruspolia grasshoppers are quick-fried until golden and crispy, then seasoned with salt and chili. They are traditionally enjoyed cold with a cold drink and are prized for their nutty, savory crunch.
Prep Time15 mins
Cook Time12 mins
Total Time27 mins
Servings4
Yield4 snack servings (about 3 cups fried)
Nutrition Facts
Per serving (estimated)
- 295 kcalCalories
- 22 gFat
- 3.5 gSaturated Fat
- 3 gCarbs
- 0 gFiber
- 1 gSugar
- 20 gProtein
- 580 mgSodium
- 320 mgPotassium
- 45 mgCalcium
- 7 mgIron
- 3 mgVitamin C
- 25 mcgVitamin A
Ingredients
For the grasshoppers
- 3 to 4 cups fresh grasshoppers (about 250 g), rinsed and drained
- 1 tablespoon coarse salt, plus more to finish
- 1/2 teaspoon baking soda (optional, for crispness)
- 1 medium onion, sliced into thin rings
For frying and seasoning
- 1/2 cup neutral vegetable oil (such as sunflower or canola)
- 1 small red chili, thinly sliced (optional)
- 1 garlic clove, finely grated (optional)
- 1 lime, cut into wedges, for serving
Directions
- Rinse the grasshoppers in cold water, picking out stray wings, legs, or debris; drain well and pat dry with a clean towel.
- If you prefer a milder flavor, blanch the grasshoppers in lightly salted boiling water for 2 minutes, then drain thoroughly and pat dry.
- Heat the oil in a deep skillet or wok to 175 °C (350 °F); it should shimmer but not smoke.
- Add the grasshoppers in a single layer and fry for 3 to 4 minutes, stirring once, until they turn deep golden and feel crisp to the tongs. Work in batches to avoid crowding.
- Using a slotted spoon, transfer the fried grasshoppers to a paper-towel-lined plate to drain. Optionally, fry the onion rings in the same oil for 1 minute until just charred, then scatter over the top.
- While still hot, toss the grasshoppers in a bowl with the extra salt, sliced chili, and grated garlic so the seasoning clings to the crisp shells.
- Serve immediately on a newspaper-lined tray with lime wedges and a cold drink, the traditional street-food way.
- Store any leftovers in an open container at room temperature for up to 1 day; do not refrigerate, as moisture softens the crust.
Cook’s Notes
- Source grasshoppers from the start of the rainy season (around May and November) for the freshest, most tender catch.
- Wear kitchen gloves while cleaning, as live or freshly killed grasshoppers can pinch with their mandibles.
- Spread cleaned grasshoppers on a tray and sun-dry for 1 to 2 hours before frying for an even crispier texture.
- A short parboil reduces any residual grit and gives a milder, less grassy flavor before the final fry.
- Pair with a cold lager, warm banana beer, or a passionfruit soda for the authentic roadside experience.
