In this episode, we talk with Dr. Jeffery Tomberlin, Associate Professor and AgriLife Research Fellow at Texas A&M University and co-editor of “Insects as Food and Feed: Production to Consumption” about the Black Soldier Fly. One of the most exciting futures in insect farming lies with the Black Soldier Fly (BSF).
In the Cricketlicious Café, ChefPV shows us how to make Turmeric Braised Mopane Worms, and on “As the Crickets Chirp” Ashley makes a move.
Click here for Dr. Tomberlin’s Book “Insects as Food and Feed: Production to Consumption”.
Click here for free interactive supplemental website to the book.
Contact Dr. Tomberlin: Jktomberlin@tamu.edu
Turmeric Braised Mopane Worms
INGREDIENTS
1 RED BELL PEPPER (thinly sliced)
2 tbsp COCONUT OIL
3 cups RED LENTILS (cooked in Vegetable Broth, cooled)
3 tbsp APPLE CIDER VINEGAR
3 tbsp SESAME OIL
½ cup RED ONIONS (diced)
3 tbsp CHIVES (chopped)
2 cups VEGETABLE STOCK
1 cup MOPANE WORMS (dried)
1 tsp SAL DE GUSANO
1 tbsp DIJON MUSTARD
1 tbsp WHOLEGRAIN MUSTARD
1 cup COCONUT MILK
2 tbsp TURMERIC
½ cup RICE COOKING WINE
2 cups BABY ARUGULA
PARSLEY (leaves, garnish)
DIRECTIONS
1. Preheat oven to 425°F.
2. Toss RED BELL PEPPER in COCONUT OIL, place on a baking sheet and put into oven for 15 – 20 minutes until nicely roasted. Remove from oven and set aside.
3. In a large mixing bowl, combine RED LENTILS, APPLE CIDER VINEGAR, SESAME OIL, RED ONIONS and CHIVES. Set aside.
4. In a pot, bring VEGETABLE STOCK to a boil. Add MOPANE WORMS, cover and boil for 20 minutes.
5. Lower heat to a simmer then add SAL DE GUSANO, DIJON MUSTARD, WHOLEGRAIN MUSTARD, COCONUT MILK, TURMERIC and RICE COOKING WINE. Simmer 20 minutes. Remove from heat.
6. Plate MOPANE WORMS, then BABY ARUGULA, RED LENTIL SALAD, RED BELL PEPPERS and garnish with PARSLEY LEAVES.
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