The Masaka area in southern Uganda is a major grasshopper harvesting area. Grasshoppers are to Ugandans what snails (escargot) are to the French: a delicacy.
Grasshopper harvesting is a very interesting activity. It is done at night, and the harvesting areas remind me a little of what hell might be like (if I believed in hell). There are lights to attract the grasshoppers (I suspect the wiring is subcode), smoke to disorient them, corregate metal panels to direct them (using gravity) to open-topped, 55-gallon rusting drums. The latter are used to collect and store the little green devils.
After they are collected, their legs and wings are removed, and they are then fried and sold by street vendors. Yum, Yum.
One day in Masaka, a member of our group bought a bag of grasshoppers and gave them to the cook at our hotel to prepare. They were served with our evening meal. While most of us only tasted the “delicacy,” the hotel owner came over and ate the majority of the grasshoppers using both hands. What was left over, was given to the waitresses.
There are multiple benefits to eating grasshoppers. You get rid of pests, and at the same time, diversify your diet.