In fact, a person is omnivorous, many simply are not ready to accept this fact. But personally, you are ready to eat crickets or bugs? Meanwhile, the practice of eating insects is quite common throughout the globe. And this should not be surprised – there are more proteins in such creatures than in chicken meat.
In insects there is a lot of magnesium, iron, other important elements. In the end, many such dishes seem just delicious! Experts estimated that there are 1462 species of edible insects in the world. Hardly anyone can try them in their entire life. It takes a lot of time to travel around a lot of places.
It is true today, thanks to the Internet, it is not necessary to go to Thailand, New Guinea or Uganda for exotic insects. There are many companies selling these creatures online. Thanks to them you can cook some of the unusual dishes with insects already at home.
Fried bamboo worms.
This exotic dish can be enjoyed in Latin America, as well as in China and Thailand. For the Thai people it has long been a tradition to start their dinner not with soup or salad, like Europeans, but with plates of bamboo worms fried in oil. According to taste and texture, this dish resembles popcorn. Worms have no pronounced taste, but they are very nutritious. Yes, and not worms at all, and larvae of grassy moths family of fire-grass that live in bamboo. Usually, that collect them cut off the stems of bamboo. But not so long ago breeding of larvae became even a commercial matter. There are whole farms where insects are grown, and then packaged in packages like chips. As a result, Bizarre Food’s unusual products are sold all over the world, in particular, it can be purchased in England. Shish kebab from the larvae of the beetle-beetle.
This dish is masterfully cooked in the east of Indonesia. But beetles-barbels, long and shiny insects with large antennae, do not only live there. They are distributed all over the world, there are many of them in Russia. In the English-speaking world, insects were called bug-bugs, we are also called them beetles, woodcutters. In the villages of East Indonesia, a dish with larvae of these beetles is very popular. They dwell in the roots of sago palms. In order to get succulent and fatty larvae from there, local people sometimes destroy whole groves. But then the insects are neatly stringed on rods and roasted over fire. Larvae have a tender flesh, but their skin is dense, so it should be chewed for a long time. The taste of beetles is something like bacon. But larvae have one more application, very unusual. The locals use them as a brush for the ears. A living larva is located in the ear, a person holds it by the tail. Pretty quickly, the insect eats all the wax in the sink.
Cheese with larvae of cheese flies.
This dish proves that eating insects is not only a habit of “wild” Africa and Asia. Sardinia has its own attraction – Casu Marzu cheese. This product is made from unpasteurized goat’s milk, into which live larvae of the Piophila casei cheese fly are placed. Such casu marzu cheese will please only the gourmet, who will find a mature note in the product with mold. But for most ordinary people this is just something rotten with worms inside. By and large, it is. For preparation, a conventional pecorino variety is used, from which the top layer is simply cut, giving the cheese flies to calmly lay their eggs there. When larvae are born, they start eating cheese from the inside. Their digestive system contains an acid that decomposes fats in the cheese, making it specifically mild. Outwardly, even a part of the liquid, called lágrima, or “tear” is allocated. The popularity of such cheese in Sardinia is given by the legend that this product is an aphrodisiac. Italians do not stop eating it directly with worms. It is even believed that cheese is safe to eat while these same larvae are still stirring. And it’s not easy and dangerous to do it.After all, disturbed larvae up to a centimeter begin to jump out of the cheese. As a result, insects fly up to 15 centimeters in height. Often the inept gourmet can even get them in the eye. That’s why the procedure of eating unusual cheese usually takes place in glasses. In extreme cases, a sandwich with food covered with food. However, nobody prevents beforehand to remove larvae from cheese. For this, it’s easiest to shove a piece of dairy product or a sandwich with it into a paper bag and close it tightly. Larvae soon cease to have enough air, and they quickly leave their former habitat. When the characteristic sound of shooting is over, cheese can be safely eat. It would be naive to assume that such a product can correspond to some norms of the European Union. Here was the cheese casu marzu under the ban. However, on the “black” market, it was still sold at a price twice that of a conventional pecorino. However, the Italians have achieved that since 2010 casu marzu is recognized as a cultural asset of Sardinia and entered free sale. Dried caterpillars of mopane with onions.
If you decide to try dried caterpillars, they are best cooked in South Africa. For local residents, an important source of protein are dried caterpillars of nocturnal butterflies, the South African species of peacock-eyes. They live in the trees of Mopan. The collection of such caterpillars in the region has turned into a serious business. Caterpillars in various forms – dried, smoked, pickled and rolled into cans, can be found here not only in the markets, but even in supermarkets. For the preparation of a caterpillar, it is usually necessary to squeeze out green internals from it. For this, insects are either squeezed in the hand or cut along, like a pea pod. Then the caterpillars are boiled in salted water and dried. As a result, caterpillars, dried in the sun or smoked, are very nutritious, and weigh very little. It is worth noting the long shelf life of such a product. Only here they have no special taste. Dried caterpillars on this basis are compared with soybeans tofu or even with dry wood. Therefore, there are no garnishes without it. The caterpillar is fried to a crunch along with the onion, then adding to soups, corn porridge, or shading in sauces. However, often insects are eaten whole and raw. Especially this method is common in Botswana. There, the insect is only torn off the head first. In this form, the taste of the caterpillar, like a leaf of tea. Collect insects manually, trusting this simple work for children and women. It is curious that forest caterpillars are considered common, but it is already considered a crime to collect them on neighbor’s trees. This has led to the fact that in Zimbabwe, women even mark their trees for later collection, and move young caterpillars closer to their homes, setting up original plantations.
Japanese variety of dishes with bees.
Although young people in Japan do not like this dish, in the country among the former generation the dishes from wasps and bees still enjoy popularity. Prepare them in many ways. For example, hatinko – this larvae of bees, which are cooked with sugar in soy sauce. As a result, a semitransparent mass is formed. A sweet brew, like caramel, goes well with traditional rice. But the dzibatinoko includes wasps. For the older generation, this dish is a reminder of how the country lived in the postwar years. Then in Japan there was a card system, in a fashion the dishes from wasps and bees entered. Even today, such dishes, albeit as nostalgic entertainment, enjoy success in the restaurants of the country. In general, both dzibatino and hatinko are still considered to be a rather rare special dish for the Nagano region. Where fried black wasps are more common. They are even served to beer in Japanese pubs. And in the village of Omati make their own unique dish with these insects – rice crackers with earthen wasps. On small cookies are located from 5 to 15 stuck there bees. It should be noted that such exotic dishes with bees are quite expensive in Japan.To make such a food business is not a mass one, because it is a lot of work to prepare each original dish. In order to catch live wasps or bees, the hunters came up with an original method. Adult insects are tied with long colored threads that help to find their nests. It’s true that in Japanese shops can be found and canned bees – this local beekeeping farms sell their surpluses.
Silkworm, fried with ginger.
This dish is usually cooked in China, Korea, Japan and Thailand. Especially famous for its rare dishes of silkworm Suzhou City, which is known for quality silk. We all know that such caterpillars wrap themselves up with a thin and strong silk thread. Having created a cocoon, insects in it grow their legs, tendrils and wings. But the Chinese from Suzhou get insects from the cocoon before they manage to pass this stage of their development. The silkworm is fried in a wok along with onions, garlic and ginger. But it should be noted that soft tender larvae, crispy from the outside, successfully approach any spices and vegetables. If properly cooked, they will taste like crab or shrimp meat. Also these larvae are popular in Korea. Throughout the country, you can find the trays on which the beads are sold. This dish consists of larvae boiled with spices. In stores, you can buy semi-finished product – canned silkworm. Boil it before eating and you can at home. Adore silkworm in Japan, especially in this regard, Nagano Prefecture. The popularity of the insect in this country is so great that astrophysicist Masamichi Yamashita suggested sending silkworms along with the first colonists to Mars.
These insects are among the most popular among edible, second only to grasshoppers. Ants eat in Africa and Australia, Mexico and Colombia. In the latter in general, ants are offered directly at the cinema instead of popcorn. Especially popular here are ant females with eggs. They are easy to catch during the rain. Vodka floods the anthills, forcing insects to get out. In the villages, ants are generally cooked quite simply – laid out on a sheet, wrapped around it and held slightly over the fire. This snack has a sweetish nutty taste and pleasantly crunches on the teeth. But Australia stands out for its tastiest ants. They are also called “honey”. The fact is that these goose bumps eat sweet nectar. For this, insects carry it in the loosened compartments of their abdomen. We call them ant drums. Such transparent bubbles adore Australian aborigines, for them it is a delicacy. But honey ants in small quantities are found in other countries – in South Africa and the semi-desert lands of North America.
Water bugs are deep-fried.
Large water bugs of the Belostomatidae family are widespread all over the world. Most of them are found in Canada, Southeast Asia and the USA. However, if for Americans it’s just big importunate insects, whose bites can itch for a couple of weeks, then in Asia bugs are cooked and eaten with pleasure. Particularly distinguished in this regard are the Philippines, Vietnam and Thailand. There is its own, Asian species of Lethocerus indicus. It is the largest in the family, reaching as much as 12 centimeters in length. Thais adore cooking such insects in deep-fried, serving on a table with plum sauce. To taste the meat of bedbugs is very similar to shrimp. By the way, in different countries they are eaten in their own way. In Thailand – entirely, but in the Philippines insects pre-tear off wings and legs. The bug’s body serves as an appetizer for strong drinks. In Vietnam, insects go on making a very odorous extract. It is added to sauces and soups, just one drop is enough. Grasshoppers with avocado.
These insects were fed from ancient times. Thus, John the Baptist bit wildly on the acrid wild honey. But this locust is a fairly close relative of grasshoppers.Today, grasshoppers are fashionable in Mexico, becoming almost a national dish there. These insects eat in various variations: raw and boiled, fried, soaked in lemon juice or dried in the sun. The most popular dish in Mexico is guacamole with grasshoppers. They are fried as quickly as possible, while those quickly change their color from green to red. The insects are mixed with avocado and in this form are spread on a corn cake. Outstanding aroma from the grasshopper, as well as from any other small roasted insect, should not be expected. In general, the flavor is given to the spices and oils in which the dish is prepared. The same grasshoppers sold directly on the streets in Southeast Asia, in fact, are overdone chitinous shells. But grasshoppers go to food in all regions where only people from insects are cooking. In the Middle East, they are boiled in salt water, and then dried in the sun, in China, grasshoppers thread on sleepers, like barbecue. In Uganda and the regions close to it, it is customary to cook soups with these insects. By the way, in this country until recently women were generally allowed to eat grasshoppers. After all, according to local beliefs, it entailed the birth of children with deformed, like grasshoppers, heads. Dragonflies in coconut milk.
Given that dragonflies in flight can reach speeds of up to 60 km / h, the ingestion of these insects can be considered a full-fledged fast food. Such dishes are practiced in Bali, it is there that they catch and eat these fast insects. First of all, the process of capturing them causes certain difficulties. Local residents use sticky sticks for this purpose, which are smeared with sticky woody juice. It is necessary only with the maximum dexterity to quickly and smoothly touch a dragonfly wand. After its capture, the fish are torn off by wings, and then either grilled or boiled in coconut milk with garlic and ginger. In Bali, dragonflies are even made sweet, like lollipops. The insects are fried in coconut oil and sprinkled with sugar.
Bugs with chicken pate.
Food is consumed not only by water bugs, but also by herbal ones. For example, in Mexico, dishes from representatives of the family of real shields are popular. They, like most of their brethren, are very smelly. If in Africa to get rid of the unpleasant smell of insects soaked in warm water, and then dried and chewed in this form, then in Mexico they are prepared differently. There the strong medical smell of bedbugs is just appreciated. This is evidence of the high content of iodine in the insect. In Mexico, bedbugs serve as the basis for a variety of sauces, they are added in the same, fried, add to chicken pate. In the American television series Bizarre Food TV host Andrew Zimmern showed how to eat the shields. The gourmet informed that their taste is similar to the tincture of “tutti-frutti”. In Vietnam, the shields are also part of the kitchen. Of these, prepare an acute dish “bọ xít”. But in Laos from the bedbugs make a special paste of cheo, adding to them spices and herbs.
baked on charcoal tarantulas.
On the streets of Cambodia, very popular are the tarantulas, baked almost until charring, so they are black and look like shots. The most agile tarantula catchers can catch up to two hundred spiders per day. However, they are sold very quickly. Here they are roasted in a wok with salt and garlic. As a result, the meat of the ready-made dish is something middle between fish and chicken. In Cambodia, tourists are even offered entertainment – independently to catch a spider, and then eat their prey. But in Venezuela, large tarantula tarantulas, which grow up to 28 centimeters across, prefer to bake directly on the coals. In Japan, a more elegant way of preparing these insects is used. The spider first tear off the belly, hairs are scorched, and then it is quickly fried in tempura. But it is believed that the most delicious spiders are not tarantulas at all, but spiders of the Nephilidae family. They are cooked in New Guinea and Laos. To taste, they are roasted like peanut butter.