Tempting You To Taste

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Image: Pixabay

Would you ever be tempted to enjoy a bright green bullfrog or a soft succulent giant worm? If you think this would be hard to stomach, fear not; you can wash it all down with some fresh, warm blood like the Maasai warriors in Tanzania do.

Image: Fufu, A Staple Starchy Food In Western Africa And Ghana.
Image: Fufu, A Staple Starchy Food In Western Africa And Ghana.

Africa offers diverse cultures, each with their own traditional foods that many Westerners would never dare try, unless they felt obliged to. Check out the following truly African tastes:

  1. Mopane Worms – South Africa, Zimbabwe, Botswana

The Mopane Worm, also known as Imbrassia belina is tasty, and although it’s not your normal restaurant cuisine, it’s a staple food for many people in Africa. These little worms can grow quite large and are plucked from trees and bushes and given a squeeze to get rid of the guts, before being boiled up with ingredients such as garlic and tomatoes, or given a quick fry-up and are then eaten straight out the pot or pan. When cooked right, they’re said to taste just like chicken… doesn’t everything?

  1. Tera Sega (raw meat) – Ethiopia

If you’re going to try raw meat while in Ethiopia, but can’t imagine slurping down a still-warm chunk, we’d suggest you enjoy a local dish called Kifo. This dish can be prepared in several ways, but the most popular options are to have it either mitimta (raw beef marinated in spices) or kebbeh (raw beef rolled in a spicy chilli powder and butter). Having the meat lebleb (warmed) is also an option.

Why not just cook the meat? In the past warriors would kill and then eat an animal, rather than spend time labouring to make a campfire to cook it over, as the chances of enemy soldiers spotting the smoke were quite high. If you’ve never tried this dish before make certain you bring de-worming tablets as this food choice, while high in vitamin B and potassium, can also lead to tape worms.

  1. Ackee Plant – West Africa


A traditional fare in West Africa and Jamaica, the Ackee plant was exported from Africa in the mid-17th century, and is still enjoyed today by those who live in Caribbean. It often replaces eggs at breakfast and is delicious served with fried onions and tomatoes. Another name for the Ackee plant is ‘Vegetable Brain’, and although it’s yellow it looks surprisingly like the grey matter in our skulls. If you’re willing to try it, make sure you do so when it’s properly matured, as immature fruit is toxic due to a compound in it called hypoglycin A. In large quantities, the unripe fruit causes hypoglycaemia, basically stopping the liver from processing glucose … which can cause permanent neurological damage or even death! When it is ready for consumption, it splits open on its own and shows three to four large black seeds. It is high in vitamin A, zinc, essential fatty acids and protein.

  1. Giant Bullfrog – Namibia

Image: Bullfrogs Are A Namibian Delicacy.
Image: Bullfrogs Are A Namibian Delicacy.

For the French, the lower half of a frog is a delicacy. In Namibia, they don’t stop at just the legs, thighs, and feet – they eat the whole thing! But be warned, if incorrectly prepared or taken before it is mature/ croaking, you could be stricken with kidney failure, known locally as Oshiketakata, due to the poison in the frog. There are different ways of cooking it to neutralize the poison. People in the Oshakati/Ongwediva region line the inside of their cooking pots with wood from the Omuhongo tree, while those in the Okambebe/Oshikango region use wood from the Omuva and Oshipeke trees.

  1. Chitoum – West Africa, Ivory Coast

If a Mompane worm is not quite your thing, you probably won’t like this little beetle one bit. Served chiefly along the West Coast of Africa, this dark-coloured bug is eaten dry as a crunchy snack. The bugs are caught and have their innards squeezed out before being baked or fried until they are crispy.

  1. Fufu / Ugali / Pap – Central, Western and Eastern Africa


Fufu is a staple food in central and western Africa, originating from Ghana. Starchy vegetables such as yams or cassava are pounded down and added to plantains before being boiled and then pounded again until they form a doughy ball. It is then traditionally eaten on the side of a soup or sauce, much like the Western World, which uses bread in its various forms (garlic, pita, whole-wheat, etc.). Similarly, ugali is eaten in Southern and Eastern Africa and is made from masa (corn flour). This is known as pap in Southern Africa.

  1. Blood – Tanzania and Kenya

A meal of milk and honey sounds much like the fabled ambrosia, which is popular in myths involving Greek gods. An African equivalent may be found in the diet of the Maasai tribe, who live on milk, pap, meat, and blood. Yes, you read that right; a staple part of their diet comes from drinking fresh, warm blood from their live cattle. The cow’s jugular is nicked and a calabash or clay pot is held below the entry point to catch the blood. A mixture of mud or hot ash is then applied to the wound to seal it and the cow suffers no ill effects. The blood taken is usually mixed with milk and given to the sick to nourish them; the tribe also drinks it during special celebrations.

  1. Okra – Africa

This little plant has a very similar appearance to the marrow vegetable, and is actually in the same family genus. It is high in vitamin C and fibre, and can be cooked up in a number of ways. Though quite prickly on the outside, when sliced open the first thing you’ll notice is that it’s slimy, sticky and has lots of seeds. It has been exported around the world, and in Louisiana, USA, it has become a staple ingredient in gumbo dishes. If you’re interested in trying it, know that it can be added to almost anything. Eat it in stew or chowder, fry it with eggs, or dry it for a day or two before frying and flavouring it with spices.

Grasshoppers – Uganda

The Ugandans called these insects nsenene, which is traditionally roasted or fried before being spiced. If you’re interested in trying one, catching them involves either a net, or a bucket-and-tin contraption. They come out predominantly in April, May and November. To prepare them, the wings and legs are plucked off while they are still alive before the insects are thrown into a pan to fry. They produce their own ‘oil’ when being cooked. Flavour them with salt and pepper, or your choice of spices and enjoy. If pulling appendages off the insect while still alive sounds cruel, freeze them for 40 minutes first, or pull their head off (this removes the guts at the same time).

Compiled By: Melissa Jane Cook. Source: Roseanna Mcbain

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