Cooked Grasshopper Month

Cooked grasshoppers (or chapulines) are often eaten in mexico, and are known to be high in protein

Rhonda jenkins in room C29, Jenkins often makes cookies with grasshoppers in them.

Cruise Jones

Rhonda jenkins in room C29, Jenkins often makes cookies with grasshoppers in them.

Imagine biting into a chocolate chip cookie, but as you bite into it you realize this is no ordinary cookie. Cookies shouldn’t be juicy, crunchy, or overly salty but this cookie is different…there’s a grasshopper in this cookie!

Traditionally, “Cooked Grasshopper Month” is between the month of May to early autumn, because this is around the time they hatch.

Grasshoppers are now being bred specifically to be eaten.

Grasshoppers are an insect but are also a delicacy in Uganda (a country in East Africa), where they are boiled and sometimes deep-fried. Mexico and Central America also eat grasshoppers.

 Grasshoppers have greenish-yellow blood, this is because they are small and have no red blood cells.

Rhonda Jenkins, one of the two teen living teachers here, has her nutrition and foods students make grasshopper cookies every trimester. She says that most of her students enjoy eating them, and she would eat one without thinking twice.

She started cooking with grasshoppers because eating insects is big in other cultures where most animals are considered holy, or are pets, so insects are a great substitute for protein.

Cooked grasshoppers (or chapulines) offer essential nutrients, and minerals like zinc, and iron. Grasshoppers have 30-46% protein, making them high in protein, they are also 41-43% fat and 10-13% dietary fiber, making these bugs nutritious.

Chapulines are often eaten in Mexico, and are said to taste like salt and vinegar chips, but juicier.

Eating grasshoppers originated in Uganda. The grasshoppers they use for these are called Nsenene, which are green until they are cooked, when they get lightish brown, or a dark brown color. 

 This species has long been known as one of the many totems of Buganda Kingdom of Uganda. They were founded by Seruwu Douglass from Ssese Islands in Masaka. This species is a delicacy in central and south-western Uganda, as well as an important source of income. The insect is also found in Kenya, Rwanda, Tanzania and Madagascar. 

Traditionally in Uganda, nsenene were collected by children and women. Although the women were made to do the treacherous work of collecting nsenene, they were never allowed to eat them. It was believed that women who consume nsenene would bear children with deformed heads like those of a conocephaline bush cricket. Nowadays, nsenene are consumed by most women in the areas where this insect is traditionally eaten.