How the world eats ants
As Odisha's red ant chutney receives the GI tag, take a look at how people consume ants across the world.
Odisha's red ant chutney gets GI tag.
New Delhi,UP DATED: Jan 12, 2024 12:51 IST
Red ant chutney, a delicacy eaten in areas of Odisha, has received the Geographical Indication (GI) tag.
Also relished in parts of Chhattisgarh and Jharkhand, the chutney uses red ants as the primary ingredient. (No points for guessing that, though!)
Why eat ants?
The idea of eating insects (called entomophagy) may sound unusual or new to some, but it has been a common practice worldwide. Ants, in particular, serve as a source of protein, and also tend to provide fibre, vitamins, and minerals such as iron, zinc, magnesium, potassium, and phosphorus.
Ants are also used as a nutritional ingredient and processed into various tonics or health foods available in China.
“The State Food and Drug Administration and State Health Ministry of China have approved more than 30 ant-containing health products since 1996,” stated a 2013 study published on the Food and Agriculture Organization of the United Nations' website.We'd like two minutes of your time in order to understand you better.
Odisha's Similipal Kai Chutney gets GI tag
Red weaver ants are used to make Similipal Kai Chutney in Odisha, which has just received a GI tag.
It is made using ginger, garlic, coriander leaves, cardamom, tamarind and salt. The ants and their eggs are first dried.
Chapda Chutney of Chhattisgarh
In Chhattisgarh, the red ant preparation is called Chapda chutney. It is traditionally prepared using a stone grater and tastes sour. The ants, along with their eggs, are thoroughly ground and mixed with a variety of local spices, mainly hot chillies and salt.
Celebrity chef Gordon Ramsay also tried this chutney during his visit to India for a documentary, and absolutely loved it.
The method of collecting ants is tricky and painful as well. Male ants attack and bite the harvesters while trying to protect egg-laying female ants.
Meanwhile, have a look at how ants are eaten across the world.
Ant egg soup in Laos
Ant egg soup
In Laos, ant eggs are used to make a variety of dishes, such as salads and soups. The larvae and pupae of weaver ants are called ant eggs.
The ant egg soup, let us tell you, is one of Laos' renowned dishes. It consists of ant eggs mixed with various vegetables and herbs. The delicacy is also relished in Thailand.
Apart from soup, people in Laos also use ant eggs in omelettes and salads to elevate the taste and increase the protein content of the dish. The ant eggs are harvested from the red ant nests on mango and coconut palm trees.
Ant salads in Thailand
Ant eggs are sold in cans in Thailand and are considered to be a prized seasonal ingredient. Called khai mot daeng, these eggs are obtained from red ants' nests, carefully cleaned and cooked in various dishes. Ant eggs are usually stir-fried with local herbs and vegetables.
They are also eaten fresh in the form of salads.
Ant egg salad (Credit: Getty Images)
Apart from the eggs, red ants themselves are also used in dishes like Som Tam Kai Mod Daeng, a spicy raw papaya salad. The dish has red ants as an ingredient.
Ants as snacks in Colombia
In Colombia, ants are eaten as snacks. Somewhat like peanuts. They are either fried or roasted and seasoned with salt. Heavy-bottomed leaf-cutter ants (called hormigas culonas), typically female, are used in this case. These ants are relatively large and rusty brown or red in colour.
The ants are first groomed by removing the wings, head and legs, and then roasted or fried.
Ant egg caviar, known as escamoles, is a delicacy in Mexico. They are said to have an earthy, buttery flavour, and are pretty expensive owing to the elaborate process it takes to fetch them. They are usually pan-fried with butter and spices, and also used to prepare omelettes and tacos.
Escamoles are also added to dips such as salsa or guacamole, and sprinkled on top of dishes as a garnish as well.
Roasted ants in Brazil
Ants are also consumed in Brazil. The tradition of frying and eating queen ants is a tradition in several parts of the country. The legs and wings of ants are removed. The insects are then soaked in salty water and then roasted with spices.
Green ants as a garnish in Australia
In some parts of Australia, people use green ants as a garnish because of their citrusy flavour. That’s not all. The honey pot ant is also a traditional food source among Australian indigenous cultures.
The ant's swollen abdomen, filled with sweet nectar, is regarded as a tasty treat on its own or incorporated into dishes.
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