5. Energy bars
These are ideal for bodybuilders and paleo snackers.
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.
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.
17. Bamboo worms
These worms have a bodyweight of around 26% protein and 51% fat, making them delicious.
This South African/Zimbabwean dish is also known as “tsonônô” and “harurga”.
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