Cooking with insects? Get creative, and don’t hold back. As with all cooking, playfulness is key to expanding tastes and changing attitudes. In Kenya, Nordic Food Lab’s lead researcher for “Deliciousness as an argument for edible insects”, Josh Evans, came up with a cracking idea for a termite dish…
The freshly gathered soldier termites were toasted, giving them a good crunch, and served on top of crackers made from the crust left in a big ugali pan (ugali is a maize porridge-style staple). With some salted honey to add a sweet and sour, or perhaps ‘umami’, taste, Josh’s dish seemed to go down well.
This is how he did it:
This is footage that was shot for BUGS the film which will premiere at the Tribeca Film Festival. Would you like to be notified when it's available where you are?