Our guest this week on the Ento Nation podcast is Kubo Dzamba. Among so many other things, Kubo is the founder of Third Millennium Farming (which is a cricket farm) in Mississauga, Ontario, Canada, and the inventor of the Chirp Box! Which we’ll talk about. What a fascinating and fun interview we had, you do not want to miss it.
Also today we have ChefPV whipping up a dish in the Cricketlicious Café kitchen called Ento Tarts, can’t wait to try that out, sounds awesome. We’ll also have a little news for you, and on As the Crickets Chirp, as usual, things just get…stranger.
Here’s the documentary…
Ento Tarts
INGREDIENTS
1 PUFF PASTRY SHEET
2 tbsp COCONUT OIL
1 EGG
1 tbsp WATER
1 cup CILANTRO PESTO (cilantro, garlic, olive oil, salt & pepper)
8 oz FRESH MOZZARELLA CHEESE (sliced)
⅓ cup RED ONIONS (thinly sliced)
½ cup CHERRY TOMATOES (sliced)
¼ cup TURMERIC ROASTED GARLIC CLOVES
⅓ cup CHAPULINES (Merci Mercado)
⅓ cup RED TERMITES (EntomoFood Africa)
1 tbsp PARSLEY FLAKES
DIRECTIONS
Preheat oven to 400°F.
Use a 3-inch cutter to cut out circles from the PUFF PASTRY.
Place the PASTRY CIRCLES on a baking sheet greased with COCONUT OIL.
Mix the EGG with WATER and apply the EGG WASH to all the PUFF PASTRY CIRCLES.
Using a paring knife or a slightly smaller cutter, score a small border around the puff pastry circles.
Prick the puff pastries inside the scored lines with a fork.
Always staying inside the scored lines, add CILANTRO PESTO, FRESH MOZZARELLA CHEESE, RED ONIONS, CHERRY TOMATOES, ROASTED GARLIC, CHAPULINES & RED TERMITES.
Bake in oven for 20 minutes.
Remove from oven, garnish with PARSLEY FLAKES and serve.
Here’s the Live version:
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