The global population is increasing. The Food and Agriculture Organisation of the United Nations (FAO) predicts that by 2050, 70 percent more food will have to be produced in order to provide everyone with healthy food. This situation requires a new perspective on our diet.
Insects: mostly annoying, sometimes dangerous, but also tasty!
Stings and bites are unpleasant, and sometimes even dangerous. That is why we have been marketing insect repellents for over 20 years. You may be surprised to learn that we love insects too, on our plates! Eating insects, with or without venomous jaws and poisonous stings, is called entomophagy.
Boiled, fried, baked, roasted, raw or even alive… in many countries, it is normal to eat insects and even regarded a delicacy. In Europe people think differently and eating insects is considered crazy and scary. We find that unfortunate because insects on the menu offer so many advantages. Insects (and larvae) are a source of protein and the quality is comparable to meat, but the breeding of insects is much more sustainable than meat production.
Are you ready for a new way of cooking? We recommend the caramelised grasshoppers from the Insect Cookbook.
Caramelised grasshoppers
- 2 tbs (hazelnut) oil
- ½ punnet of grasshoppers (+/-16 pieces) without wings or legs
- 2 tbs sugar
Heat the oil in a frying pan and fry the grasshoppers golden brown in a few minutes. Add the sugar and keep stirring until the sugar also turns golden brown; this takes about 4 minutes. Careful, it goes very quick now. If it turns dark brown it is burnt and will taste bitter. Caution: caramel becomes extremely hot, do not lick the spoon! Leave everything to cool down and treat your guests to a sweet snack. Great with a cup of tea or combined with a sweet dessert.
