30 Dishes That Will Change Your Mind About Eating Insects

There are loads of reasons to eat insects. The most important one though - they look and taste great.

1. Bee larvae granola (with bee yoghurt)

This breakfast was created by the team at Nordic Food Labs, who explain how the larvae taste “something of egg and honey, and worm honeydew melon”. Read the full recipe here.

2. Cricket granola

This breakfast packs 9g of protein per serving. You can buy a bag for from Hopper Food’s website.

3. Cricket flour

There is no shortage of startup companies trying to sell you cricket flour. This cricket banana bread was made by Next Millennium Farms.

4. Chirps

An alternative to potato chips (crisps if you’re English), “chirps” have around 40% less fat and three times the protein. They are of course made from crickets, and you can buy them here.

5. Energy bars

Exo Protein

These are ideal for bodybuilders and paleo snackers.

6. Crickers crackers

Thanks to a successful Kickstarter campaign, these cricket-based crackers will be hitting shelves (and stomachs) in three flavours – classic sea salt, rosemary garlic, and “everything”.

7. Escamoles

This traditional Aztec delicacy is made from the larvae and pupae of Mexican ants, harvested from the roots of tequila and mezcal plants. They have a buttery, nutty taste and a texture similar to cottage cheese.

8. Chapulines

Pronounced “chap-o-leen” cooked grasshoppers are another indigenous dish from Mexico. Apparently they are best toasted with garlic, lime juice and agave worm extract. Their popularity is surging, with restaurants serving them up in New York, London, Paris and even Pembrokeshire.

9. Waxworm tacos

If you live in San Francisco you can buy one of these at Don Bugito. If you don’t live in San Francisco, you can order waxworms online and build your own taco.

10. Anahuac salad with pumpkin seeds, toasted crickets and jicama

Salad at Don Bugito…

11. Mealworm toffee and vanilla ice cream with amaranth and cactus syrup

…and dessert at Don Bugito

12. Ento cubes

This sushi-inspired design is made from caterpillar. The same team have also invented grasshopper pate…

13. Grasshopper pâté

Speaking of locally grown, insects don’t just bring farming back to urban areas (which reduces food miles). With projects like The Open Bug Farm, people are starting to rear meat in their kitchens and living rooms. Grasshopper pate is far more environmentally sensible than goose liver pate.

14. Tarantula doughnuts

Fried spider is a regional speciality in Cambodia, with a delicate white meat that tastes “like a cross between chicken and cod”. These tarantula doughnuts were served in Bugs Cafe, Siem Reap.

15. Shrimp toast with scorpion

This dish from Typhoon restaurant in California helps illustrate that scorpions are essentially lobsters.

16. Silkworms on a bed of ratte du toquet

This gourmet piece of entomophagy is the brainchild of Parisian chef Elie Daviron from the restaurant Le Festin Nu.

17. Bamboo worms

These worms have a bodyweight of around 26% protein and 51% fat, making them delicious.

18. Bamboo worm bite

This dessert treat is from a Cordon Bleu gastronomy seminar held in February. Bamboo worms are used to make the crust, while stink bugs are infused into its tiramisu cream.

19. Cockchafer butter, herb crisp

Here a Cordon Bleu chef demonstrates how to turn these cockchafer beetles into something moreish.

20. BEE L. T. sandwich

This is the invention of edible bug blogger and author Danielle Martin. After being sauteed in a splash of butter and honey until crispy golden brown, bee larvae make the perfect substitute for bacon. Read the full recipe here.

21. Mealworm, cricket and grasshopper burger

This is part of the exciting menu being unveiled at Grub Kitchen, the UK’s first insect restaurant.

22. Shrimp with ants

From the chef genius René Redzepi, this plate was served at a popup restaurant in Tokyo. Food critics described it as “shockingly good”.

23. Nsenene

These are basically shrimps (see above).

24. Thongolifha

This Venda delicacy #Thongolifha is a must try for all! #FoodSA

— Quench SA (@QuenchSA)

This South African/Zimbabwean dish is also known as “tsonônô” and “harurga”.

25. Creamy corn, foie gras and crispy crickets with buckwheat

This if just one of many insect dishes presented in Michelin-starred restaurant Aphrodite.

26. Cod fillet with grilled powder of mealworm

27. Rose de sables, mealworms and sparkling sugar

28. Hotlix chocolate

Larry Peterman has been selling these sweeties since the early 1980s.

29. Honeypot ant cupcake

Peter Menzel / Via menzelphoto.photoshelter.com

These ants have special significance to indigenous people from northern Australia. This picture is from Peter Menzel’s book Man Eating Bugs. The cupcakes were made by Vic Cherikoff.

30. Mealworms, crickets, grasshoppers, buffalo worms

These original flavour snacks don’t seem quite as extraordinary, when given some glossy packaging.
Buy some here.

31. Escargot

Snails are not insects, but they are still creepy crawly. Nevertheless, they have been eaten in France since prehistoric times and remain as popular as ever, despite being no weirder than crickets, waxworms or bee larvae.

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