Last night we were lucky enough to play host to a crowd of intelligent, motivated, and committed environmentalists with one thing in common: a dedication to the human consumption of bugs. Recently we published a blog post explaining why we are jumping into the world of entomophagy (pun intended). Last night’s inspired and informed guests, curious (and pleasantly surprised!) first-time bug-eaters, and general spirit of collaboration and optimism, affirmed our commitment to this growing movement.
In the buzz of last night’s event preparation, Harman from World Ento turned to in.gredients for a simple teriyaki sauce to use in his cricket cooking demo. Erica, a veteran team member and the creative force behind our weekly salads (among other things), sprang into action and pulled together this impromptu “bug sauce.” To say the crowd was impressed and pleased with the results is an understatement.
Well, here’s the recipe, by popular demand!
Erica’s “Bug Sauce”
- 1/4 cup apple cider vinegar
- 1/4 cup tamari
- 2 tsp ground giner
- 1 tsp garlic powder
- 1/4 tsp coriander
- 1/2 tsp dried cilantro
- 1/2 tsp ground black pepper
- 1 tsp chili flakes
- 2 tsp turbinado sugar
- 1/2 cup sesame oil
- Combine all the ingredients except the oil
- Drizzle the sesame oil into the mixture while whisking to emulsify.
- Enjoy! On crickets, a salad, chicken, or stir-fry!