Red ant chutney

A recipe from Calvin Schwabe's "Unmentionable Cuisine."


Salon Staff
March 8, 2002 1:00AM (UTC)

Animals: Love them or hate them, we also eat them.

And nothing better illustrates just how many of them we eat (and how thoroughly) than Calvin Schwabe's giant compendium of recipes from every corner of the world.

Excerpts are appearing in Salon this week, Monday through Friday -- one recipe each day on the Life and People sites -- by kind permission of the University Press of Virginia.

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This one comes from India where it's known as "Chindi chutney."

"Ants are collected in leaf cups and put directly into the hot ashes of the fire for a few minutes. The ants then are removed and ground into paste. Salt and ground chilis are added and the mixture is baked. It is said to have 'a sharp clean taste' and is often eaten with alcoholic drinks or used with curries."

 

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