Edible insects
Do not flinch! … if in your area they do not eat cockroaches or ants, this does not mean that they are not edible. The attached map shows that insect dishes are quite popular in the world, you just need to cook them right!
For example, fried spiders taste like peanut butter and smell like nuts.
Grasshoppers are boiled, fried and soaked in sauces. They have no distinct flavor, but are best consumed without legs.
Wasp larvae are boiled in soy sauce and sugar, a very sweet mass is obtained, which is eaten with rice.
Ants are the most popular edible insects on earth after grasshoppers. Fried ants are even sold in Colombian movie theaters instead of popcorn.
Tarantula is a real delicacy. It is slowly fried over an open fire on the wood, salt and garlic are added. The crust is crunchy and the meat is tender inside. You had nothing against shrimp, did you ?!:))
Scorpions taste very much like crabs, cooked water beetles are indistinguishable from scallop fillets, Madagascar cockroaches are like ham, and salted dried locusts and grasshoppers are an excellent beer snack.
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Termites are baked in dough or fried. They taste like beef jerky.
Bamboo worms are fried in oil and served as a side dish or as a side dish, and taste like popcorn. It is best to sprinkle them with hot sauce.
In general, insects are a food rich in proteins and nutrients. In terms of nutritional value, for example, grasshoppers or caterpillars surpass many types of meat and have an incredible variety of tastes and aromas. Everyone, even the most avid gourmet will be able to find a bug to their liking:))
In addition, insects contain a substance - chitin. It is used in many modern weight loss treatments. Its main action is to cleanse the body.
UN experts are urging to eat more insects to combat malnutrition. One UN report stated that edible insects have high nutritional value and high feed efficiency. Their cultivation takes up less area and causes less damage to the environment. They "represent a promising alternative to traditional meat production."
Geographers, bon appetit!
Olga Minnekhanova