Eating Crickets in Cambodia
Okay, I admit it. I like eating crickets. The texture is pleasantly crunchy; the flavor is nutty – kind of like peanuts – and if done right the spices can be amazing. Even the UN is promoting insects as low-fat, high-protein food. There are many benefits of eating crickets. Insects have enough protein to rank right up there with lean ground beef and have less fat. They also contain as much fiber as bran and even have beneficial minerals such as iron, magnesium, phosphorous, selenium and zinc. They are also environmentally friendly. An insect can convert two pounds of feed into one pound of edible meat. Cattle require four times as much feed to produce that same pound.
Over two billion people worldwide now consider insects a regular part of their diet. Admittedly it took me a few seconds to screw up my courage and indulge in eating crickets, but I am glad I did. They make great snacks, kind of likes chips, only more nutritious. As opposed to the other insects I have tried, Chicatanas (or Mexican Flying Ants), these taste good. If the climate continues changing and the oceans continue to be over-fished someday, I am sure trendsetters and mass marketers will make eating insects “cool.” Why not beat the trend and try some yourself? I suggest them lightly fried with red chilies, green onions and a squeeze of lime.
Also published on Medium.