International insect treats

Myanmar: Cricket and pennywort salad

Ingredients

• 1 bunch Myin khwa ywet (pennywort), or any green leafy vegetable that can be eaten raw
• 40g sesame seeds
• 1 onion
• 1 tomato
• 25 crickets
• 1 teaspoon salt
• 1 piece ginger, chopped
• 5 garlic cloves, crushed
• 2 tablespoons sunflower oil
• ¼ lime

Method

1. Wash and prepare the vegetables:

• cut or slice the pennywort into small pieces and set aside
• slice the onion into small pieces
• cut the tomato into small pieces.

2. Wash the crickets and remove the wings and legs.

3. Heat the oil in the frying pan and fry the onion, ginger and garlic until the onion changes colour.

4. Add the crickets to the frying pan and cook until they are brown and crispy.

5. Place the cut pennywort into a bowl with the tomato pieces, the sesame seeds and a sprinkling of salt. Add the fried crickets and onion and mix well together.

6. Serve sprinkled with lime juice.

This recipe is from the book Everyday insects by Ei Phyu. Published by Spectrum in Myanmar. facebook.com/everydayinsects

Colombia: Hormigas culonas

Ingredients

• Hormigas culonas (large, leaf-cutter ants)
• Water
• Salt
• Butter or lard

Method

1. Gently remove the wings, head and legs from each ant.

2. Soak the ants in salty water for a few minutes.

3. Heat a clay pot or iron pan, lightly greased with butter or lard.

4. Drain the ants and toast them in the pan until they are crispy, stirring constantly so they do not burn.

5. Sprinkle with a little salt and serve.

This is a common way of cooking hormigas culonas in Colombia.