After locals pick the living insects from the trees with their bare hands, the creatures are squeezed to discharge the leaves they’ve consumed and put on low heat to roast. In the sweltering Zambian weather, they normally dry within two days.
Locals mix them with nshima, a cornmeal dish and a staple in Zambia, as a snack with tomato and onion on top, and add them to stews. One Lusaka restaurant serves the insects, and at least one safari lodge at Victoria Falls, on
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