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- Photo: Rampant Gian / Flickr
In November 2004, a UN study reported that some edible insects could be used as an important source of protein and even replace conventional sources such as beef. One could be forgiven for initially being reminded of Pumba and Timon singing the virtues of a grub meal to the young Simba in the Disney animated film, The Lion King. Or perhaps, the first image that comes to mind is a particularly stomach-turning episode of Fear Factor. Either way, many of us have an aversion to creepy-crawlies and would think twice (or thrice) before including them in our favourite recipes.
There is even a name for it
‘Entomophagy’ is the process of using insects, such as locusts, as a food source. Many university researchers are studying this, among them some Dutch scientists who recently announced that insect livestock produce far less greenhouse gases than cattle.
Insects are an incredible source of protein and are generally much less expensive than meat products. Not all bugs can be eaten, though, as many are in fact toxic to humans.
In many parts of Africa, favourite delicacies include grasshoppers, beetles, locusts, termites and ants. Asian palates are partial to giant waterbugs, crickets, dragonfly larvae and katydids.
South Americans enjoy fried grasshoppers and the agave worm while native Americans indulge in ‘Koo-tsabe’ which is the pupa of a fly knowns as Ephydra hians, as well as mealworms, crickets and ants.
Why bugs are so great
As said earlier, bugs are incredibly high in protein but they are also low in fat. And unlike shellfish, they are not scavengers and only feed off plants. They fairly simple and inexpensive to raise and harvest.
In addition to their high nutritional value, insects are a source of income that requires relatively little capital input. The consumption of caterpillars, for example, is also good for the environment and serves as a method of biological pest control.
For the brave – recipes
A couple of recipes, as published on the Take Part website, are the garlic butter fried grasshoppers and the mealworm spaghetti.
For a quick herb-grub garden salad, put one bag of mixed spring lettuce, a quartered beef tomato, half a sliced red onion and a quarter cup of hearts of palm in a large bowl. Pre-heat a sauté pan and add one tablespoon of oil, some capers and four or five fresh palm weevil larvae. Add some salt and lemon and sauté until golden brown. Remove from the heat and let it cool down. Add the remaining olive oil and lemon juice to the salad, then pour the larva, with the sauce, over the lettuce and garnish with some pine nuts.
It’s good to know that some locust and grasshoppers are even kosher and halal. Jokingly referred to as ‘Bug Mac’, it is predicted that insects are the food of the future, once people have gotten over the gag factor.
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