Ethiopian
tribes preserved them in salt as did the Algerians who sold them in
their markets.
In ancient Rome, oak grubs were a delicacy
and were purposely fattened on flour. In Greece, Aristotle himself attested
to the superiority of full grown cicada larvae.
For those with a sweet tooth, envy the honeyed
life of the Australian aborigines who had 'honeypot' ants. This species
of ant, melophorus inflatus, has an abdomen that distends with honey.
The abdomen can be broken off and savored to pacify the urge to sweets.
The Aborigines also ate the witchety grub, a moth larva that is reputed
to taste like almonds.
Health food addicts will be happy to know
that insects are a rich source of nutrition. They are high in protein
and low in fat. Young grasshoppers lead the protein charts, followed
by the dung beetle whose indiscriminate repasts would appear to be quite
strengthening. For those who feel weak and anemic, termites are particularly
high in iron while red ants are rich in bone building calcium.
Anxious to prepare a few grasshoppers in
this rich summer season? Please observe etiquette and serve them elegantly
with wings and legs removed. You might try this Cambodian recipe for
locusts:
- Remove wings and legs
- Slit open the abdomen
- Stuff with a roasted, salted peanut
- Sauté lightly in a wok.
We look forward to the experimental recipes
for giant water beetle, or silk worm pupae that are sure to come pouring
in from so many ingenious, adventurous cooks
Enjoy your bugs today. OR: have a cold bowl
of gazpacho.
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