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- Chocolate Covered Crickets
- 25 adult crickets
- Several squares of semisweet
chocolate
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- Prepare the crickets as described
above. Bake at 250 degrees until crunchy (the time needed varies
from oven to oven). Heat the squares of semi sweet chocolate
in a double boiler until melted. Dip the dry roasted crickets
in the melted chocolate one by one, and then set the chocolate
covered crickets out to dry on a piece of wax paper. Enjoy! This
is a little time consuming to make, but definitely worth it...the
crickets are deliciously crunchy!
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- Ant Brood Tacos
- 2 tablespoons butter or peanut
oil?
- 1 can of ant larvae and pupae
- 3 serrano chilies, raw, finely
chopped
- 1 tomato, finely chopped
- Pepper and Cumin, to taste
- Oregano, to taste
- 1 handful cilantro, chopped
- Taco shells, to serve
- Heat the butter or oil in a
frying pan and fry the larvae or pupae. Add the chopped onions,
chilies, and tomato, and season with salt. Sprinkle with ground
pepper, cumin, and oregano, to taste. Serve in tacos and garnish
with cilantro.
recipes by Aletheia Price
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