Une recette tanzanienne à base de sauterelles "ensenene"... miam!

Dear friends,

Let me introduce to you one particular aspect of Tanzanian gastronomy.

In the Lake Victoria region apparently, the greatest delicacy of all is the fried or smoked soft, seasonal grass hoppers "ensenene". In particular, it seems there is a tribe in Tanzania, the Haya, that consider a bag of fried grasshoppers to be the ultimate present to get your sweetheart if you have been away. It's a sign of affection and something you are required to purchase if you haven't seen the man or woman you love for a few days, weeks or even months. And is a present that is expected if you have travelled away for any period of time.

Here is a recipe that I found in case anyone reading this wants to give them a try:

There are many ways of preparing ensenene, this recipe spices the dish up with the addition of chilli, onion and ghee.

Ingredients
- 4 mugs of live, fresh ensenene
- Chilli powder to taste

- 2 mugs water
- 1 large onion, chopped

- 1 teaspoon salt
- 1 ½ tablespoon mature ghee

Recipe:
Pluck the wings and limbs off the grasshoppers. Put the insects in a pan. Add the salt and water and cook slowly on low heat for about 20 minutes. Drain off the water. Put the ghee in a small bowl, thoroughly stir in the chilli powder and put aside. Put the drained grasshoppers in a heavy bottomed pan and cook over low heat, stirring all the time until the water evaporates. Add half the ghee and continue stirring over low heat for about 10 minutes, making sure it doesn't burn. (If you don't like chilli, use the ghee without it.) Finally, add the chopped onions and the remaining ghee. Keep stirring until crisp and golden brown. Serve hot.

Fried grasshoppers apparently taste just like chicken and are a crunchy and satisfying snack. I am sure they are tasty...but I am not prepared to try any anytime soon. These lines have been written by Natasha (Moshi, Tanzania) on her blog.

I hope you will have a very good appetite!

Agaculama.

2 mars 2009