This dish is done when the ants are collected when they take wing during migration.
- Remove wings, and wash ants in cold water.
- Add cleaned ants to a pan with a small amount of boiling water.
- Cook until water is evaporated.
- Stir butter, ghee, or oil into pan and fry the ants for a few more minutes.
- salt to taste.
- Serve with Baton de Manioc, fufu, ugali, or boiled plantains, or rice.