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Most delicious food from insects

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May - 31 - 2011
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Man is born omnivorous, but few are willing to take it to heart and have a snack, such as bugs or crickets. Meanwhile, insect eating around the globe: they have more protein than chicken meat, full of iron, magnesium and other essential elements, finally, it is simply delicious.

Anything in the world, there are 1,462 species of edible insects, and it is unlikely all of them you can try in a lifetime. True, thanks to the Internet, to eat this or that insect, is now not necessarily go to Thailand, Uganda and New Guinea: companies that sell insect online, it becomes more and more.

Fried bamboo worms


Where: Thailand, China, Latin America

For Thai dish fried in oil bamboo worms – a traditional way to start dinner as a salad or soup for the Europeans. Taste and texture they resemble a little popcorn, although some special distinct taste, they do not possess, but very nutritious.
In fact it is not worms, and larvae herbal moth of the family ognevok-travyanok (Crambidae), living in bamboo. Traditionally, they are collected by cutting the bamboo stalks, but has recently started to raise a commercial manner on the farm and packed in bags, like chips. Bizarre Food products company can, for example, bought in England. Apart from Thailand, bamboo worms happy to eat in China and the Amazon.

Skewers of larvae of the beetle-barbel


Where: Eastern Indonesia

Beetles, large and shiny beetles with long antennae, antennas, distributed worldwide, many of them in Russia. We have also referred to as longhorn beetles, in the English speaking world – beetles Capricorn (capricorn beetle).
The larvae of longhorn beetles that live in the roots of sago palms – is a very popular food in rural eastern Indonesia. For the sake of fat and juicy larvae Indonesians sometimes nullify the small palm grove, and then neatly strung on sticks, roasted over a fire larvae. They have soft flesh, but very dense skin, which need long to chew. The taste of the larvae resemble greasy bacon.

In larvae there is another application: the villagers use them as a brush for the ears – a living larva tuck into your ear, holding her fingers in a ponytail, and she quickly eats away the ear wax.

Cheese with cheese fly larvae


Where: Sardinia

This cheese is – proof that they eat insects, not only in Africa and Asia. Casu marzu – important Sardinian specialties: cheese made from unpasteurized goat’s milk cheese with live maggots flies Piophila casei. For most fans of cheese casu marzu – it is not just mature cheese or blue cheese, and finally rancid cheese with worms. Strictly speaking, the way it is: it is a regular pecorino, from which cut off the top layer to the cheese fly freely in it postponed its eggs. The emerging larvae then begin to eat away the cheese inside – acid in their digestive system breaks down fats in the cheese and gives it a peculiar softness. Part of fluid flows out – it’s called lágrima, which translated means “tear.”

In Sardinia, casu marzu considered an aphrodisiac and is traditionally eaten with worms. Moreover, it is believed that the casu marzu is safe only so long as the larvae are still alive. Do it easy: the disturbed larvae reaching centimeters in length, can jump out of the cheese to a height of 15 cm – described many instances when they were in the eye to those who tried the cheese. Therefore, fans casu marzu often eat this cheese with glasses or just smeared it on bread, cover with a sandwich hand. However, to remove the larvae from the cheese is not considered a crime. The easiest way – shove a piece of cheese or a sandwich in a paper bag and tightly close it: suffocating the larvae begin to jump out. When the shooting stopped in the package, the cheese can be eaten.

Of course, no standards of hygiene and the European Union casu marzu does not match and has long been banned (it was only available on the black market at a price twice the price of regular pecorino). But in 2010, casu marzu was recognized cultural heritage of Sardinia, and once again allowed.

Dried mopane caterpillars with onions


Where: South Africa

Dried caterpillars of moths Gonimbrasia belina, the South African species pavlinoglazok living on the mopane trees – the most important source of protein for people in South Africa. Collecting these caterpillars in Africa – is quite a serious business: in supermarkets and markets can be found as dried and smoked by hand, and marinated, rolled in tin caterpillars.
To make the caterpillar, we must first overcome its green guts (usually caterpillars simply squeeze the hand, at least – cut lengthwise, like a pod of peas), and then boil in salted water and drain. Sun-dried or smoked caterpillars are very nutritious, very little weight and stored for a long time, but have no special taste (often they are compared with dried tofu, or even dry wood). Therefore, they are usually fried to a crunch, along with onions, add to soup, stew in various sauces or served with a corn porridge sadza.
However, very often mopane eat raw, whole, or, as in Botswana, severing his head advance. The taste they resemble tea leaves. Collect caterpillars by hand, usually deal with these women and children. And if in the woods, they belong to anybody, then collect the caterpillars on the neighbor’s trees is considered bad manners. In Zimbabwe, women are even mark the trees with their larvae, or young larvae transferred closer to home, arranging original plantation.

Boiled wasp


Where: Japan

The older generation of Japanese still respected the wasps and bees, cooked in many different ways. One of these dishes – hatinoko – it is the larvae of bees, cooked with soy sauce and sugar: a translucent, sweetish karamelepodobnaya mass, which goes well with rice. Just be prepared and wasps – a dish with them called dzibatinoko. Older Japanese, this dish is reminiscent of post-war years and rationing system, when Japan wasps and bees were eating very actively. It enjoys strong demand in Tokyo restaurants, even as a nostalgic attraction.
In general hatinoko and dzibatinoko are quite rare specialties of Nagano Prefecture. Slightly more often roasted black wasps: they are sometimes served with beer in Japanese taverns. Another specialty – rice crackers with earthen wasps – are doing in the village Omata. This is a small pastry with vlipshimi there older wasps – for each account for between 5 and 15 wasps.
Japanese dishes made from wild wasps and bees, are not cheap: the flow of the business can not put itself quite laborious preparation. Hunters for wasps and bees are tied to adult extra long colored thread, and thus keep track of their nests. However, in Japanese stores can be found and preserved bees – usually so bee farm sells surplus.

Moth, fried with ginger


Where: China, Korea, Japan, Thailand

The city of Suzhou and its environs are famous for not only high-quality silk, but also quite rare dishes from the pupae of silkworm. As is known, the larvae of silkworm wrapped themselves thin but strong silk thread. In the cocoon they grew their wings, antennae and legs. Before this happens, the residents of Suzhou boil them, remove the cocoon, and then quickly fried in a wok – often with ginger, garlic and onion. However, the delicate larvae, crispy outside and soft inside, well cochetayutsya with almost all vegetables and spices. Properly cooked, they resemble the taste of crab or shrimp meat.
Equally popular silkworm larvae in Korea. Trays with beondegi, cooked with spices or larvae larvae in a pair, found throughout the country. And in the shops sell canned silkworms, which must be boiled before consumption. Love them, and in Japan, especially in the Nagato, Japanese astrophysicist and Masamichi Yamashita, even proposes to include in the diet of the silkworm future colonists of Mars.

Fried ants


Where: Mexico, Colombia, Australia, South Africa

Ants – the most popular edible insects on the Earth after the grasshoppers. In Colombia, fried ants even sell in movie theaters instead of popcorn. Most of Colombia’s like ants, females with eggs. They are caught in the rainy days when water fills the anthills and females are selected out. In the simplest version of the rustic cooking, wrapped in leaves and holding the little over a fire. This crisp, sweetish appetizer with distinct nutty flavor.
But the most delicious ants, so-called “honey”, are found in Australia. They feed on sweet nectar, leaving it to the swollen abdomen zobikah (in Russian literature, they are called “ant barrels). These transparent bubbles are sweet delicacy among Australian Aborigines. In addition, two kinds of honey ants are found in South Africa and semi-North America.

Water bugs in oil


Where: Thailand, Vietnam, Philippines

Large water bugs – insects of the family Belostomatidae – live around the world, most of them in America, Canada and Southeast Asia. But if Americans are simply large insect bites that do not go sometimes for two weeks, the Asian water bugs happy to eat.
The Asian species, Lethocerus indicus, the largest in the family – 12 cm in length, so the Thais just fry them in oil and served with plum sauce. The taste of meat water bugs like shrimp. While in Thailand they are eaten whole, the Philippines, tear off legs and wings (and in this way serves to strong drink as a snack), and Vietnam makes them very smelly hood, which is added to soups and sauces. On a bowl of soup, only one drop.

Grasshoppers with avocado


Where: Mexico

Grasshoppers are known to be fed even John the Baptist: locusts, which he jammed with wild honey – a locust, a close relative of the grasshopper. His might not understand the Mexicans, for which the crickets – it’s practically the national food. Grasshoppers in Mexico eat everywhere: cooked, raw, sun-dried, roasted, soaked in lime juice. The most popular dish – guacamole with grasshoppers: insects quickly fried, making them instantly change color from green to red, mixed with avocado and spread over corn tortillas.
Like any small insect fried, roasted grasshopper has no outstanding flavor, and usually the taste – the taste of butter and spices in which it roasted. Grasshoppers, traded street traders in South-East Asia – it’s just overdone Chitin shell. In general, the grasshoppers eat wherever they eat insects. Boiled in salt water and sun-dried grasshoppers eat in the Middle East, in China they are strung on skewers like kebabs, and in Uganda and surrounding regions – is added to soups. It is curious that in Uganda, until recently women were not allowed to have crickets – it was thought that if they give birth to children with deformed, like grasshoppers, their heads.

Dragonflies in coconut milk


Where: Bali

Dragonflies can reach speeds of up to 60 km / h, so that the edible dragonfly – it’s a real fast food. Catch and eat them in Bali: not easy to catch a dragonfly, for that use sticks, coated with sticky tree sap. The main difficulty – both smooth and quick movement to touch of the wand dragonfly.
Caught large dragonflies, which previously terminated wings, or quickly fried on the grill or cooked in coconut milk with ginger and garlic. From dragonflies also do something like lollipops, obzharivaya them in coconut oil and sprinkling with sugar.

Bedbugs with chicken liver pate


Where: Mexico

Herb bugs – in particular, these defenders of the family (Pentatomidae) – a world too eat. Like most bugs, smelly defenders. To get rid of unpleasant smells in South Africa their first long soak in warm water, and then simply dried and gnaw.
In contrast, the Mexican variety of defenders just valued for their strong medical smell – probably due to a large iodine content. American TV host Andrew Zimmern who ate defenders in an episode of his TV show Bizarre Foods, compares them with the taste of chewing gum “tutti-frutti.” In Mexico, from bedbugs make a sauce, add to tacos or, to fry, blended with chicken liver pate.
For the strong smell of defenders also appreciate Vietnam, where they cook spicy dish bọ xít, and Laos, where bedbugs is ground into a paste cheo with spices and herbs.

Tarantulas are baked on the coals


Where: Cambodia

Fried to black tarantulas, similar to patent the charred embers – a common street food in Cambodia. Lucky catcher tarantula in a day can catch up to two hundred individuals. They are sold very quickly. Cambodian tarantulas fried in a wok with salt and garlic – to taste their meat like a cross between chicken and fish.
Large tarantula, tarantulas, reaching 28 cm in diameter, are eaten in Venezuela, just bake them on the coals. Slightly more elegant way of cooking tarantulas use in Japan: there first detach from the spider abdomen, and then singe the hairs and quickly fried in tempura.

However, it is believed that the most delicious spiders – not tarantulas and spiders from the family Nephilidae, which are eaten in New Guinea and Laos. The taste of these spiders if they fry resemble peanut butter.

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