Entomophagy - Insect Recipes
Entomophagy, or the
use of insects as food, is the efficient, nutritious and economic
diet of the future.
Insects have longed
formed a vital part of the diet of Coherents, perhaps partly
accounting for the extraordinary immortality of church followers. As
well as providing nourishing entrées, there are many excellent
insect recipes for appetizers (e.g., Crispy Fried Grasshoppers
and the best known of all bug dishes, Escargots a la
and desserts (e.g., chocolate ants).
A free e-booklet is
available with a wider range of insects dishes (go to
Feedback) and we will be publishing
occasional sample recipés on the this page. Two popular entrée
dishes are described below.
While most insects are
best cooked alive, many, such as worms and roaches, need to be
purged at least overnight, and preferably over three nights. The
insects are washed thoroughly stored in a clean container, such as a
wooden box, without food and washed again each night. Before storing
or freezing, it is best to sterilize by boiling for three minutes
and then placing in cold salt water for half an houg.
Fly larvae (maggots) are easy to digest and
rich in minerals, protein and vitamins. They can be scooped from any
decaying matter, such road kill, but for safety and flavor, it is
best to plan the source by creating composts of flavorful material,
such as sugar cane. Most insects collected from the wild require
All insects have
proportionately high protein content versus fat. Worms are 70%
protein. 1/2 lb of grasshoppers contains 12% protein (or 2/3 that of
beef), but only one third the amount of fat, compared to the same
1/2 lb of beef.
Escargots a la
2 dozen escargots, 1/2
lb butter, 1/2 bottle of white wine, garlic, salt, black pepper,
parsley, shallots -- all adjusted according to taste.
Add wine to saucepan
with two pints of water, add garlic and salt and boil for an hour to
an hour and a half, depending on size of escargots.
Chop garlic, shallots and parsley fine and mix with butter.
Place a dab of spiced butter in each empty shell. Stuff escargot
into the shell. Then fill with butter. Bake at 390 °F a few minutes
until butter melts. Serve immediately in escargot dishes.
Flying Ant Savory
1/2 lb ants, 2 tablespoons butter, 1/2 teaspoon chili sauce,
1 teaspoon soya sauce.
Use cheesecloth bag to collect flying ants in season.
Remove wings, and wash ants in cold water.
Add cleaned ants to a pan with a small amount of boiling water.
Cook until water is evaporated. Stir butter with chili and soya in
pan and fry the ants for a few more minutes. Serve with boiled
Plantains, or rice.
caterpillars, 1 onion, 2 cloves garlic, 2 tomatoes, 1 tsb butter, 1
tsb sesame oil, 1/2 cup white wine.
Wash caterpillars and boil in
salted water for 10 minutes.
Chop onions and slice tomatoes.
Drain and pat dry the caterpillars, and add to frying pan with
butter, oil, onion and tomatoes.
Fry for two minutes. Add chopped garlic and white wine.
Fry four more minutes.
Serve on bed of lettuce or spinach.
Ant Larvae Tacos
1/2 lb ant
larvae, 2 tbs butter,
2 chopped tomatoes, 1/2
chopped onion, pepper and oregano to taste, chopped cilantro, taco
Heat the butter or oil in a frying
pan and fry the larvae. Add the chopped onions, chilies, and tomato,
and season with salt. Sprinkle with ground pepper and oregano to
taste. Serve in tacos and garnish with cilantro.
butter, 4 tbs brown sugar, 2 tbs white sugar, 1 egg, 1/2 tsp
vanilla, 1/2 cup flour, 1/2 tsp salt,1/2 tsp baking soda, 1/2 cup
oats, 1/2 cup chocolate chips, 1/2 cup mealworm flour.
Cream butter well, then mix in sugar, egg, vanilla flour, salt,
baking soda, chocolate chips, oats, and mealworm flour. Drop batter
by the teaspoonful on a greased cookie sheet. Bake for 10 minutes at
375 degrees Fahrenheit.
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