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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Origin: Khoikhoi people (Pre-colonial) — Southern Africa
See full technique reference →Temperature
90°C
80°C - 100°C
Time
1 hour
30 minutes - 2 hours
Equipment
Ishicabu (Zimbabwe): Primary cooking method that tenderizes winged termites while infusing minerals
Chitetezo Ndiwo (Malawi): Clay acts as both thickener and flavor modulator in this relish
Omisagua (Namibia): Termite clay paste serves as base for fermented stew
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