African cuisine has never been very popular worldwide and after seeing what some people consider delicacies there, I can understand why. Poverty and drought push people to find new ways of sustaining themselves and in some places insects are the most nutritious meal available. After discovering Asian “delicacies”, here are 7 African foods that can easily turn your stomach inside out:

7. Mopane Caterpillar

Cooked Mopane Worms

The Mopane is a species of moth found in Southern Africa, whose caterpillars are considered a delicacy. They are handpicked by women and children in the wild and either dried in the sun or smoked to give them extra flavor. After they are picked, the worms are pinched at the back and squeezed to get rid of the slimy insides.

The dried Mopane caterpillars are either eaten raw as a nice, crispy snack, or rehydrated and cooked with vegetables and spices. The caterpillars have a yellow color and a taste similar to green tea leaves.

6. Weevil Larvae

Weevil Beetle

The Weevil is a family of African beetles found in many areas of the Black Continent. In countries like Nigeria Weevil larvae are a popular delicacy also known as sago grubs. These disgusting critters grow to be four inches long and 2 inches wide and they are high in fat.

The locals will tell you are the most delicious thing you’ll ever try but before putting one in your mouth, make sure it was picked from a Sago palm-tree. Sago grubs are sometimes collected from compost pits, gutted, washed and fried, but I still wouldn’t eat them.

Some Nigerians eat Weevil Larvae raw.

5. Fried Locusts

Fried Locusts

The swarms of locusts that frequently destroy vast crops are seen as a curse and blessing at the same time. They may compromise hundreds of thousand hectares of fertile land but they sure are crunchy. That’s what Nigerians say, anyway.

Every time a swarm of locusts hits Niger, you can see people everywhere munching on fried locusts like popcorn. Some say that when you see people eating fried locusts, it’s not a sign of famine, for them it’s like eating caviar. The wings are removed, sautéed in a pan, sprinkled with spices and left in the sun, to make them crunchy.

4. Bushmeat

Bushmeat

What started as a way to fight famine, has slowly become a new cuisine in countries like Kenya, The Ivory Coast or Guinea. Bushmeat is basically fried, grilled or boiled wild animal meat served both in established restaurants and households.

You can find crocodiles, snakes, rodents, great apes and even cats and dogs on the Bushmeat menu. The situation is becoming truly desperate for many wild animals in the countries where Bushmeat is popular, as poaching becomes a very profitable business.

3. Termites

Termites

There are many ways of trapping and cooking termites in Africa. In Uganda, they are collected by playing a weird drum song that attracts them out of their lair and in other areas a tent made out of twigs and leaves is placed on the main termite mound-hole and the other holes plugged.

Termites are cooked in different ways across Africa; in Maragoli they are fried in their own fat and seasoned with salt, in Nigeria they are roasted on a grill of hot coals or fried, roasted salted and grounded into flour.

2. Cow Blood

Cow Blood

A popular meal in the Masai tribe, cow blood is often mixed with milk, as it is believed that it makes the men stronger. The blood is collected by puncturing the cow’s jugular with an arrow and the hole plugged after enough blood has poured. This can be done once every month, without harming the animal.

The blood clots are separated and the pure blood is mixed with fresh milk and consumed raw. Other cultures mix the cow blood with fresh or sour milk and cook it on an open flame until it thickens, resembling scrambled eggs.

1. Goat Head

Goat Head

Goat head is served in many upscale restaurants in Nigeria, Southern Africa. After the goat is beheaded, its head is shaved and burned to remove any stray hairs. It is then chopped in fragmented pieces with an ax and boiled with onions, garlic, tomatoes, ginger, chilies and other seasoning.

People brave enough to try this dish can enjoy traditionally cooked brains, tongue, ears and eyes. The goat’s eyes are usually reserved for the guests of honor, so if you’re lucky enough to find them on your plate…enjoy!

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