The word ‘locust’ may conjure up visions of biblical catastrophe. Indeed, they can wreak havoc, as one tonne of the insects can consume as much fresh food as 2,500 people in one day.
But when a plague of locusts devastated Egypt during the days of Moses, the Egyptians, lacking anything else to eat, started consuming the insects and began pickling and salting them. They remain a delicacy there to this day. The Bible tells us that John the Baptist also ate locusts when he was the desert.
Locusts do not attack people or animals and there is no evidence that suggests that locusts carry diseases that could harm humans, according to the UN’s Food and Agricultural Organisation (FAO).
According to the book Creepy Crawly Cuisine, by Julieta Ramos-Elorduy, 500 grammes of locusts contain more than adequate amounts of all amino acids for an adult’s nutritional needs. The same amount also provides the daily needs for phosphorus, iron, thiamin, riboflavin, niacin, and essential fatty acids. Calcium levels also exceed those of beef and chicken while carbohydrate is low.
Some newspapers in Israel, which is preparing for an invasion of the insects, have already started publishing recipes for ‘kosher’ locust dishes. They eat them pickled like the ancient Egyptians did.
The FAO also provides a number of recipes from around the world:
Tinjiya (Tswana recipe): remove the wings and hind legs of the locusts, and boil in a little water until soft. Add salt, if desired, and a little fat and fry until brown. Serve with cooked, dried corn.
Cambodia: take several dozen locust adults, preferably females, slit the abdomen lengthwise and stuff a peanut inside. Then lightly grill the locusts in a wok or hot frying pan, adding a little oil and salt to taste. Be careful not to overcook or burn them.
Barbecue (grilled): prepare the embers or charcoal. Place about one dozen locusts on a skewer, stabbing each through the centre of the abdomen. If you only want to eat the abdomen, then you may want to take off the legs or wings either before or after cooking. Several skewers of locusts may be required for each person.
An official from the Agriculture Ministry said yesterday he had not come across any instances of Paphians dining on the locusts.
“Although I have heard that they taste nice, like prawns,” he added.
Paphos-based Sunday Mail wine expert, George Kassianos, who is also the assistant manager of the Annabel Hotel, said yesterday he had not heard of anyone in Paphos taking the initiative to capitalise on the locust invasion, but he did recommend that anyone who wanted should go for a good white with barbecued locusts and a standard red with the stewed version. He does not recommend drinking wine with pickled ones.
