Difference between revisions of "Ants"
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* [[butter]], [[ghee]] or any other [[oil]] | * [[butter]], [[ghee]] or any other [[oil]] | ||
| − | == | + | == Procedures == |
# 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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# Serve with [[Baton de Manioc]], [[fufu]], [[ugali]], or boiled [[plantain]]s, or [[rice]]. | # Serve with [[Baton de Manioc]], [[fufu]], [[ugali]], or boiled [[plantain]]s, or [[rice]]. | ||
| − | [[Category:Congolese | + | [[Category:Congolese cuisine]] |
| + | [[Category:Snack Recipes]] | ||
[[Category:Clarified butter Recipes]] | [[Category:Clarified butter Recipes]] | ||
[[Category:Insect Recipes]] | [[Category:Insect Recipes]] | ||
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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.
