Inswa
Also known as: Flying ants, Inswa
Seasonal winged termites collected after the first rains and fried in their own fat until crisp and salted. A crunchy, nutty, protein-rich Zambian delicacy eaten as a snack or relish with nshima.
Type
Snack
Key Ingredients
Winged termites (flying ants), Salt
Eaten With
Nshima
Typical Price
$1 to 3 for a small portion
Inswa is the Zambian name for the large winged termites, often called flying ants in English, that swarm out of their mounds in great clouds after the first heavy rains of the season. They are not really ants at all but the reproductive caste of termites, and for a few short weeks between roughly November and December they become one of the most anticipated foods of the year. People wait for the right warm, humid evening, set out lights or basins of water near the mounds, and gather the insects as they emerge and shed their wings. Catching inswa is a communal, almost festive activity, and a good swarm can yield buckets of them in a single night. Because the season is so brief and the timing so dependent on the rains, fresh inswa carry a real sense of treat and occasion rather than being everyday fare.
Once collected, the termites are cleaned and any loose wings are removed, then dry-fried in a hot pan. They release enough of their own fat that little or no extra oil is needed, and they crisp up as they cook. A pinch of salt is usually all the seasoning required. The result is small, golden, crunchy morsels with a rich, nutty, almost buttery flavor that many compare to roasted peanuts or fried popcorn. They can be eaten on their own as a snack, by the handful, or served as a relish alongside nshima, the stiff maize porridge that anchors most Zambian meals. Nutritionally they are excellent, packed with protein and fat, which is part of why they have long been valued across Zambia and much of the region. Eating insects like inswa is an old, practical, and entirely ordinary part of the food culture here, and for visitors it is worth approaching with curiosity rather than squeamishness: a freshly fried handful is genuinely tasty, and sharing in the seasonal excitement around them is part of the experience.
How It's Eaten
Eaten by the handful as a crunchy snack, or served as a relish next to nshima. The termites are dry-fried in their own fat until crisp and lightly salted. Because the swarming season is short, inswa are treated as a seasonal treat and often shared among family and neighbors who gathered them together after the rains.
Cultural Context
Collecting and frying inswa is a long-standing seasonal tradition in Zambia, tied to the arrival of the first rains. Eating termites and other insects is a normal, valued part of the local diet and an important source of protein and fat. The brief swarming window makes the catch a communal event, and the food itself is regarded as a delicacy rather than a hardship food.
Variations
Plain salted inswa
Dry-fried in their own fat and seasoned only with salt, the most common preparation.
Inswa relish
Served as a side relish alongside nshima rather than eaten alone as a snack.
Frequently Asked Questions
What is inswa?
Inswa is the Zambian name for large winged termites, often called flying ants, that swarm after the first rains. They are collected, fried in their own fat until crisp, salted, and eaten as a snack or as a relish with nshima.
What does inswa taste like?
Fried inswa are crunchy and rich, with a nutty, slightly buttery flavor that many people compare to roasted peanuts or fried popcorn. A pinch of salt is usually all the seasoning they need.
Are flying ants safe to eat?
Yes. When cleaned and properly fried until crisp, inswa are a safe and nutritious food, rich in protein and fat. Eating them is an ordinary and long-established part of Zambian food culture.
When is inswa available in Zambia?
Inswa are seasonal. The termites swarm for a few short weeks after the first heavy rains, typically around November to December, which is the main window for catching and eating them fresh.