Buzz
Exploring new culinary horizons has always been a timeless trend. Chefs constantly seek innovative methods to revitalize classic dishes and employ diverse techniques to transform seemingly ordinary flavors into extraordinary experiences. While meat remains a staple and a reliable protein source, it’s not the only option in many cultures. In some regions, insects serve as a versatile and widely accessible alternative, often surpassing meat in popularity and utility.
In numerous cultures, consuming insects is a common practice. Historical records reveal that insects were a dietary staple even in ancient Roman and Greek societies. Modern research indicates that over two billion people worldwide include insects in their diets. Across South America, Europe, and Asia, it’s not unusual for communities to not only consume insects but also cultivate them specifically for food. Additionally, insects offer a 100% edible yield, unlike cows, which provide only 40%.
Insects can be prepared in countless ways, ranging from snacks and main dishes to even sweet desserts.
10. Thailand: Crickets
In Thailand, consuming insects is a common practice, often enjoyed as a convenient snack. They can be prepared in numerous ways, including frying, baking, or even served raw. One standout dish is Jing Leed, a popular fried cricket delicacy. Typically sold by street vendors, this snack involves quickly frying crickets in a wok, then seasoning them with Golden Mountain sauce (similar to soy sauce) and Thai pepper powder.
Crickets are favored in Thailand not only for their abundance but also for their rich mineral content, including calcium, copper, and zinc—nutrients also found in beef. For the best experience, pair this crispy snack with beer. Jing Leed is often described as having a flavor reminiscent of popcorn. Delicious.
9. China: Live Scorpions
China boasts some of the most unique insect-based delicacies. From boiled water bugs to roasted bee larvae, insects are served in various forms. The tradition of eating insects dates back centuries and remains prevalent today. For many, insects are a cost-effective and accessible source of protein, comparable to chicken or pork. For others, certain insects are considered gourmet treats, reserved for upscale dining experiences.
Although not classified as insects, scorpions are also a popular food item in China. Regardless of where they are served, one thing remains consistent: they are always live. The preparation is straightforward—live scorpions are seasoned and then quickly fried in hot oil before being served.
In upscale restaurants, live scorpions are often dipped in a refined white wine sauce before frying. This method is said to offer a unique combination of sweetness and crunch, creating a memorable dining experience.
8. Japan: Wasps
In Japan, insect-eating is celebrated with enthusiasm, especially in rural areas. Festivals like the Kushihara Wasp Festival highlight the culinary use of wasps, showcasing various preparation methods. Wasps are ground into flavorful sauces for rice cookies, cooked and embedded in agar-agar jelly, or marinated in ginger and served atop sushi.
A unique wasp-based treat in Japan is wasp crackers. These crackers, resembling American cookies, come with an unexpected twist. Packaged in sets of two, they look like raisin-filled snacks but contain bitter, winged surprises instead.
7. Mexico: Stinkbugs
The tradition of using insects in Mexican cuisine dates back to indigenous tribes. Today, edible insects remain popular in rural areas of Mexico, while urban centers often feature them as gourmet items in high-end restaurants.
Stinkbugs are a widely consumed insect in Mexico, enjoyed both live and cooked. They are celebrated at the Jumil Festival, where they are revered for their medicinal, aphrodisiacal properties, and their rich protein and mineral content.
Stinkbugs can be enjoyed live by dipping them in sauce, a practice that appeals to those who appreciate their unique aroma. Alternatively, they are toasted and used as fillings or toppings in tortillas. They also make flavorful additions to pico de gallo and guacamole.
The stinkbug is known for its spicy flavor, though appreciating it requires overcoming both its taste and distinctive smell.
6. Indonesia: Dragonflies
In regions plagued by mosquitoes, dragonflies are invaluable for controlling these pests. Beyond their ecological role, dragonflies are also a popular snack in Indonesia. To catch them, a stick coated with tree sap is used to lure and trap the insects.
Unlike some insects, dragonflies are not served live. Their wings are removed during preparation, and they are either boiled or fried, especially when intended for dessert. Their flavor is often compared to crab, and they offer similar nutritional benefits.
5. Zimbabwe: Mopane Worm
Caterpillars are a popular protein source in many Asian countries. In Zimbabwe, the mopane worm, named after the mopane tree it inhabits, is a caterpillar prized for both its beauty and taste.
The mopane worm is a staple in the diets of many Zimbabweans, both in rural and urban areas. These worms are versatile and can be prepared in numerous ways. Before cooking, they are collected, squeezed to remove their green liquid entrails, and sun-dried.
Mopane worms can be consumed dried, flattened into chip-like forms, or smoked and incorporated into sauces or stews as a protein-rich ingredient. While their flavor is relatively mild, their high protein content makes them an affordable and nutritious alternative to pricier options.
4. Brazil: Ants
Ants are ubiquitous, found underfoot, in mounds, and even on plates. In Brazil, they are considered a gourmet delicacy and are celebrated with festivals. From October to November, the people of Silverias honor ants through culinary traditions and artistic creations. Rich in protein, calcium, iron, and vitamins, ants are versatile—used in meals, as toppings, or as standalone snacks.
Ants are prepared in various ways: fried, sautéed, or paired with green vegetables and salads. In Silverias, they are often cooked and transformed into a luxurious treat by being dipped in chocolate.
In Brazil, ants are said to have a mint-like flavor, making their pairing with chocolate an unusual yet enticing combination. In other regions, ants are described as having a range of tastes, from bitter to sweet.
3. Israel: Locusts
Locusts carry a negative reputation in religious contexts, often seen as a bad omen or a harbinger of doom. However, in Israel, they have been reimagined as a culinary delight, transforming their image from pest to protein.
Locusts hold the unique distinction of being the only insect deemed kosher. In Israel, where locust swarms are increasingly common, consuming them has become a practical solution. They are typically fried—either in a pan or deep-fried—to preserve their crunchy texture. They can be coated in flour, spices, and garlic before frying or sweetened and topped with meringue for a unique dessert.
Locusts are often likened to prawns in taste and are densely packed with protein and essential nutrients.
2. Korea: Silkworm Pupae
While silkworms are renowned for silk production, particularly in China, they serve a dual purpose in Korea. Their pupae are a key ingredient in a popular street food called beondegi. These pupae are boiled, seasoned, and often sold canned for convenience.
The tradition of consuming silkworm pupae in Korea dates back centuries. Street vendors prepare them on the spot, creating an unforgettable aroma. Beondegi is typically served in cups, with the pupae boiled, seasoned, and soaked in a flavorful broth.
Silkworm pupae have gained immense popularity in Korea and are now available for online purchase, delivered straight to your home. They are best enjoyed alongside a glass of white wine.
1. Kenya: Termites
While termites are often seen as destructive pests, they serve a valuable purpose in Kenya. Harvested from wood and sold by the pound, termites have become a sought-after commodity due to their declining abundance. Many Kenyans now rely on termite harvesting for both sustenance and income.
In Kenya, termites are commonly roasted over an open flame or mixed into ugali, a cornmeal porridge. Some even add them to tea. In rural communities, ground termites are fed to babies, as they are believed to provide essential nutrients that support healthy growth.
Similar to other insects, termites can be deep-fried in oil, offering a crunchy and satisfying bite, especially when larger in size.
