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Kumbekumbe/Winged Termites: Nutrition Facts, Harvesting, & Preparation
Winged termites (kumbekumbe) are among Kenya's most nutrient-dense foods, containing 32-45% protein and rich in iron, zinc, and healthy fats.
Winged termites (kumbekumbe) are among Kenya's most nutrient-dense foods, containing 32-45% protein and rich in iron, zinc, and healthy fats.
The thought of eating insects can be intimidating for many Kenyans. However, winged termites, commonly known locally as kumbekumbe or kumbikumbi, have been consumed for generations.
Entomophagy, the practice of eating insects, is now gaining global recognition for its nutritional and environmental benefits.
This growing interest has inspired extensive research into the nutrient profiles of various edible insects.
Kumbekumbe have been found to be among the most nutrient-dense species, especially rich in high-quality protein and healthy fats.
In this article, you'll learn what makes winged termites so nutritious, their key health benefits, and simple ways to prepare them safely.
Nutritional Snapshot (dry weight)
- Protein: ~32–45% (species/processing dependent)1
- Fat: ~41–49% (mostly unsaturated)1
- Key minerals: Iron ~70.7–111.8 mg, Zinc ~4.4–16.2 mg, Calcium ~33–53 mg per 100 g1
- Vitamins: A (2.4–6.4 mg/kg), C (0.6–1.9 mg/kg), B12 (10.7–17.1 mg/kg)1
- Unsaturated fats: ~51–68% of total fat; omega-3 ALA present (trace EPA reported)2,1
| Language | Name |
|---|---|
| Kiswahili | Kumbekumbe |
| Luhya | Chiswa |
| Meru | Nthuya (or Nthwa for the nocturnal kind) |
| Kikuyu | Nguya |
| Luo | Ng'wen |
| Kisii | Chintuga |
Harvesting winged termites takes both timing and expertise. First, you need to know which type to harvest and when they are in season.
Where I come from, Meru, there are two main seasons for kumbekumbe. The first runs from March to May, during the long rains, when the termites usually emerge around noon. These ones are often smaller in size.
The second season is from October to December, during the short rains, when they appear at night around 2-3am.
Each type requires a slightly different harvesting method, but the basic principle remains the same: tricking them with light.
Like many insects, termites are naturally attracted to light, and that's their weakness.
For those that come out during the day, harvesters often erect a small dark tent over the nest.
Termites usually start preparing to emerge by late morning, and this behavior helps harvesters locate all potential emergence sites.
A small hole is then left on one side of the tent to direct the insects toward the light.
A piece of transparent plastic is placed over the opening so that when the termites fly toward the light, they hit the surface and fall into a collection container below.
For those that emerge at night, all surrounding lights are turned off, leaving just one light source; a lamp, bulb, or torch placed above a basin or large container.
The termites swarm toward the light and fall into the container. Simple? Maybe, but it takes patience and skill.
Despite the seemingly complicated process, the taste and nutritional value make the effort worthwhile.
Different communities in Kenya have their own ways of preparing winged termites.
In Western Kenya, they are often boiled briefly in a little water and then sun-dried for later use.
In Meru, most people fry the insects directly; placing them in a sufuria (pan) and letting them cook in their own fat until crispy and golden brown.
Each method brings out a distinct flavor and texture, but all result in a rich, nutty taste that's surprisingly satisfying.
Winged termites (Macrotermes spp.) are among the most nutrient-dense edible insects studied in Africa.
According to a 2024 study in Scientific Reports, termite samples from Bungoma, Kakamega, and Homa Bay contained between 32 and 45 percent protein (32-45 grams of protein per 100 grams) and 41 to 49 percent fat on a dry-weight basis.
The same study found that about 51 to 68 percent of termite fats are unsaturated, mainly oleic and linoleic acids, with trace omega-3 fatty acids like α-linolenic acid and even small amounts of EPA.
Earlier work by Kinyuru and colleagues confirmed similar values in western Kenya: 33–40 percent protein and 45–47 percent fat across four termite species.
The study also showed that roughly two-thirds of the fat is unsaturated, giving an Omega-6:Omega-3 ratio of about 5:1; close to Codex recommendations for healthy diets.
Beyond macronutrients, winged termites are exceptionally rich in minerals.
The Scientific Reports team measured iron levels of 70–112 mg per 100 g, zinc 4–16 mg, and calcium 33–53 mg, while also detecting vitamins A, C, and B₁₂ in meaningful amounts.
These findings echo the 2025 pan-African scoping review in Discover Food, which compiled 23 studies and found comparable figures; protein 27.9–43.3 percent, fat 38.9–66.7 percent, and iron frequently surpassing that of chicken or beef by weight.
The high iron and zinc densities noted in both Kenyan and regional samples also appear in global reviews such as CyTA – Journal of Food, which points out that termite minerals are highly bioavailable and could fortify staples like bread, porridge, or crisps.
That review further observed that the Omega-6:Omega-3 ratios (5.8:1 to 57:1 depending on species) align with international standards, and that termite oil shows physical properties similar to premium plant oils such as olive or peanut oil.
Taken together, these findings position kumbekumbe as a genuinely nutrient-dense, sustainable Kenyan superfood.
Like omena, another traditional Kenyan protein source, their combination of complete protein, heart-healthy oils, and rich micronutrient profile makes them one of the most efficient natural foods for addressing both high costs of mainstream protein and micronutrient malnutrition locally.
For those interested in maximizing protein intake from affordable local sources, kumbekumbe can complement other budget-friendly complete proteins in Kenya and help meet daily protein goals essential for muscle building and overall health.
Proofreading by Grace Njoroge, copy editor at Fit Savanna.
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