Today we chat with Dr. Valerie Stull, Director of MIGHTi about the awesome work they are doing over at the Mission to Improve Global Health Through Insects. In the Bugible Kitchen, Aly Moore prepares something wonderful with chapulines and we talk Bug Wagon and Ento Nation Cookbook.
Feta-Olive-Chapuline-Stuffed Cucumber
by Aly Moore
Ingredients:
Termites/Chapulines to taste
2 big cucumbers (they should be straight and around 300 gr each)
200g feta
20ml olive oil
15 leaves of basil (and some more for the arranging)
12 black olives
Instructions
- Wash the cucumbers. Remove a slice of skin under each cucumber: this will help them stand very straight forward cut sections.
- Cut the cucumber in the length, at 3/4 of its height, so to have a “hat”.
- With a small spoon gently scoop them out and remove the seeds. Salt. Arrange them, cavity at the bottom, on an absorbent paper. Store in fridge for 20 minutes.
- In the bowl of a mixer, put the feta, olive oil, and basil leaves. Mix so as to obtain a smooth texture. You should regularly scrape the edges of the bowl. Do not add liquid. Transfer in a bowl.
- Stone the olives. Roughly chop them. Incorporate them in the feta.
- Rinse the cucumber and wipe them. Fill them with feta. Level out the top, wrap them in paper and store in fridge for 2 hours.
- Before serving, cut slices and add a basil leaf to decorate. To be served very cool.
Click here to learn more about what Aly Moore does at Bugible.
We’d like to thank our sponsors and supporters:
NACIA – North American Coalition for Insect Agriculture
Cricket Market/Infinite Food Group
We encourage you to send your charitable support to our favorite non-profits:
