Difference between revisions of "Ants"
RealRecipes (talk | contribs) m (Text replace - "\[\[Category:Congolese ([^cC])(.*)\]\]" to "Category:Congolese cuisine Category:$1$2 Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* [[butter]], [[ghee]] or any other [[oil]] | * [[butter]], [[ghee]] or any other [[oil]] | ||
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# Remove wings, and wash ants in cold [[water]]. | # Remove wings, and wash ants in cold [[water]]. | ||
# Add cleaned ants to a pan with a small amount of boiling [[water]]. | # Add cleaned ants to a pan with a small amount of boiling [[water]]. | ||
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[[Category:Congolese cuisine]] | [[Category:Congolese cuisine]] | ||
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[[Category:Clarified butter Recipes]] | [[Category:Clarified butter Recipes]] | ||
[[Category:Insect Recipes]] | [[Category:Insect Recipes]] | ||
Latest revision as of 16:51, 15 July 2012
Description
This dish is done when the ants are collected when they take wing during migration.
Ingredients
Procedures
- Remove wings, and wash ants in cold water.
- Add cleaned ants to a pan with a small amount of boiling water.
- Cook until water is evaporated.
- Stir butter, ghee, or oil into pan and fry the ants for a few more minutes.
- salt to taste.
- Serve with Baton de Manioc, fufu, ugali, or boiled plantains, or rice.
