4
Ingredients
- 300 g mbinzo (edible caterpillars), already cleaned
- 1 onion, sliced
- 2 garlic cloves
- 2 tbsp oil
- Salt, pepper, pili-pili
- Juice of half a lemon, optional
Method
- 01 Check the mbinzo are clean (no tree residue). Rinse quickly and drain.
- 02 Heat the oil; sweat onion and garlic 2 minutes.
- 03 Add the mbinzo; salt, pepper and chili. Stir over high heat 8–12 minutes until well seared.
- 04 Lemon at the end if you like.
- 05 Serve with bidia / bukari, chikwangue or rice, and a green vegetable.
Grilled mbinzo is the dry, crunchy seasonal gesture—distinct from [mbinzo with tomatoes](/en/recettes/mbinzo-tomates/). In Kasai as in Katanga they sit beside the paste. Other insect protein: [cricket skewers](/en/recettes/brochettes-grillons/).
In the same spirit
Other recipes close by territory or by gesture.
-
Mbinzo with tomatoes
Dried caterpillars rehydrated then simmered with tomato, onion and pili-pili.
30 min prep · 40 min cook
-
Cricket skewers
Seasoned edible crickets, threaded onto skewers and grilled until crisp.
25 min prep · 15 min cook
-
Bukari
Bukari recipe: hot-worked maize flour dough until smooth and dense—the central starch of Greater Katanga (Lubumbashi).
5 min prep · 20 min cook