recipes

Chocolate Covered Crickets

• 25 adult crickets
• Several squares of semisweet chocolate

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!

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