Proteins

Edible Termite

Protein-rich flying termites eaten fried or roasted across sub-Saharan Africa.

Edible termites are the winged reproductive forms (alates) of termites, harvested in large numbers during the rainy season across sub-Saharan Africa. They are fried, roasted, or sun-dried into a crunchy, nutty, protein- and fat-rich snack or relish. Known as nswa or inswa, they are a seasonal delicacy gathered as they swarm at dusk.

Edible termites are a significant protein source across sub-Saharan Africa, with Macrotermes bellicosus and its close relative M. subhyalinus being the primary commercial species harvested for food. These insects have been part of human diets for millennia, and their culinary use is deeply embedded in the food cultures of the Democratic Republic of Congo, Nigeria, Ghana, Uganda, Zambia, and neighboring countries. Termites are not merely a famine food or survival protein; they are actively sought for their distinctive flavor and are featured in everyday cooking as well as celebratory dishes. The two castes consumed—soldier termites harvested directly from mounds and alates (winged reproductives) caught during seasonal nuptial flights—offer different textural and flavor experiences, with alates prized for their fatty, richly flavored bodies. Cooking with termites requires understanding their delicate moisture balance: they crisp beautifully when fried but become soggy if wet or overheated. Their nutty, faintly earthy flavor deepens into something approaching mushroom umami when roasted, making them surprisingly versatile across preparations from bar snacks to complex sauces.

Measured in: g
Storage: Fridge

Types & varieties

Soldier termites

Large-headed, pincer-jawed castes harvested directly from mounds; meatier and more substantial than alates; most common in everyday cooking

Alates (winged reproductives)

Seasonal swarmers caught during nuptial flights; prized for their fatty bodies and richer, more complex flavor; also called flying termites

Macrotermes bellicosus

Largest African termite species; primary commercial species across sub-Saharan savannas

Macrotermes subhyalinus

Close relative of M. bellicosus; collected alongside it; comparable nutritional and culinary profile

Common uses

Deep-fried as a protein-rich bar snack or party food, seasoned with salt and chiliRoasted on charcoal or open flame until crisp, served like roasted nutsSun-dried and ground into protein powder for smoothies, porridges, or as a condimentStir-fried with onions, garlic, and tomatoes as a main protein dishAdded to stews and soups for thickening, nutrition, and subtle nutty depthPounded into pastes and sauces for traditional condiments and relishesEaten raw by some communities immediately after harvest for quick nutrition

Tips & pitfalls

Never wash fresh termites with water; they absorb moisture rapidly and become soggy; clean by briefly tossing in a dry hot pan or wiping gently with a clean cloth
For frying, maintain oil temperature at 160–170°C; above this they burst open and turn hard and bitter
Season with salt immediately after frying; it draws out residual moisture and intensifies the nutty flavor
When collecting alates, work quickly after sunset when swarms emerge; they lose their wings and desiccate within a few hours if not gathered
Store dried termites in airtight containers with desiccant packets; humidity causes mold and rancidity in the high-fat content
Reject any termites with a sour, ammonia-like, or overly strong odor; fresh specimens have a mild, slightly sweet, earthy smell
Fry in small, single layers without crowding the pan; overcrowding drops oil temperature and produces uneven, soggy results
If harvesting from mounds, access only peripheral tunnels; the colony regenerates and proper harvesting causes no permanent damage

Nutrition

No USDA FoodData Central match for Edible Termite yet. We surface a per-100 g profile once a generic whole-food entry is matched and verified.

In the shops

Matched grocery products

No matched grocery products for Edible Termite yet.

Good to know

Scientific species: Macrotermes bellicosus and Macrotermes subhyalinus (primary); also Odontotermes and Pseudacanthotermes species
Part eaten: Soldier and alate (winged reproductive) castes; workers are too small to harvest economically
Protein content: 38–50% dry weight with complete amino acid profile
Fat content: 32–45% dry weight; high in linoleic acid
Flavor profile: Nutty and faintly earthy; roasted alates develop mushroom-like umami notes
Texture: Crisp, hollow exoskeleton when fried; interior remains slightly soft
Primary regions: DRC, Nigeria, Ghana, Uganda, Zambia, Zimbabwe, Congo-Brazzaville, Cameroon
Common forms: Fresh (most common), sun-dried, or roasted
Fresh shelf life: 1–2 days refrigerated; cook or freeze immediately after harvest
Dried shelf life: Up to 6 months in sealed container with desiccant, protected from humidity

Substitutes

Crickets or grasshoppers — Similar crunch and protein density; adjust seasoning to compensate for lack of earthy note
Dried shrimp — Comparable umami intensity and chewy texture; use sparingly as they are significantly saltier
Smoked fish — Provides smoky depth in stews; not a textural substitute for fried applications
Roasted cashews — Closest flavor match for nutty, roasted alate profile; not a nutritional equivalent

Pairs with

Onion and tomatoChili and garlicPalm oilGroundnut (peanut) pasteMoringa leaf powderLime or lemon

Also called

Nswa · White Ant · Flying Ant · Flying Termite · Inswa