Baku Kitchen! An independent reference of traditional food

insect

27 dishes.

A PingWhole tarantulas fried with garlic and salt until crisp outside and soft insidestreet foodBeondegiSteamed silkworm pupae sold in paper cups, nutty and startlingly earthycheese & dairyCasu marzuSardinian sheep cheese deliberately colonised by live cheese-fly larvaeCha SremochBeef stir-fried with red tree ants and their eggs, sour and pepperysnackChapulinesToasted grasshoppers seasoned with lime, garlic and chili, eaten by the handfulChenillesForest caterpillars dried or fried, eaten by the handful with cassavaChontacuroFat palm weevil grubs skewered and grilled, eaten hot off the sticksnackEnswaFlying termites caught at the first rains, fried crisp and saltedmainEscamolesAnt larvae sauteed in butter with epazote, nutty and buttery in tacosHormigas culonasToasted big-bottomed queen ants eaten salted, like nutssnackIfinkubalamopane caterpillars dried then fried with onion, protein-rich delicacysnackInswaFlying termites fried without oil until crisp, eaten by the handfulsnackIshwaFlying termites gathered at dusk and dry-fried until cracklingMadoradried mopane worms fried with tomato and chiliMbinzoDried caterpillars fried with chili and onion, protein-rich delicacyMopane wormsdried mopane caterpillars eaten crisp or stewedsnackNgumbiFlying termites caught at the first rains and fried crisp in their own fatsnackNseneneseasonal grasshoppers pan-fried with onion and chili, prized delicacysnackOmagungumopane worms dried, fried or stewedPalm grubsFat palm weevil larvae grilled on skewers until crisp and butteryPalm weevil larvaeFat white grubs from felled palms, skewered and grilled until crisp outsidePaloloSea worms swarming once a year, scooped by net and eaten raw or fried on toastsnackSago GrubsFat palm-weevil larvae from felled sago logs, eaten raw or roasted in leavessnackSuriPalm weevil larvae grilled on skewers, or eaten raw in the jungleTermites grillésWinged termites caught at dusk and fried crisp in their own fatUlat SaguLive sago palm grubs eaten raw or skewered and grilled, rich and butteryWitchetty GrubFat wood-moth larva dug from roots, eaten raw or roasted until nutty and crisp

  • A Ping

    Whole tarantulas fried with garlic and salt until crisp outside and soft inside. Ready in 20 minutes prep and 15…

  • Beondegi

    Steamed silkworm pupae sold in paper cups, nutty and startlingly earthy. Ready in 10 min prep and 25 min cooking.…

  • Casu marzu

    Sardinian sheep cheese deliberately colonised by live cheese-fly larvae. A cheese & dairy recipe from Italy.

  • Cha Sremoch

    Beef stir-fried with red tree ants and their eggs, sour and peppery. Ready in 20 minutes prep and 10 minutes…

  • Chapulines

    Toasted grasshoppers seasoned with lime, garlic and chili, eaten by the handful. Ready in 30 min prep and 25 min…

  • Chenilles

    Forest caterpillars dried or fried, eaten by the handful with cassava. Ready in 30 min prep and 40 min cooking.…

  • Chontacuro

    Fat palm weevil grubs skewered and grilled, eaten hot off the stick. Ready in 15 minutes prep and 15 minutes…

  • Enswa

    Flying termites caught at the first rains, fried crisp and salted. Ready in 20 minutes prep and 15 minutes cooking.…

  • Escamoles

    Ant larvae sauteed in butter with epazote, nutty and buttery in tacos. Ready in 15 min prep and 10 min…

  • Hormigas culonas

    Toasted big-bottomed queen ants eaten salted, like nuts. Ready in 30 minutes prep and 20 minutes cooking. Serves 6 as…