The Geographical Indication (GI) tag has been granted to red ant chutney, a delectable delicacy savored in certain regions of Odisha. This unique chutney, which also finds appreciation in parts of Chhattisgarh and Jharkhand, prominently features red ants as its main ingredient.
Why eat ants?
The consumption of ants may seem unconventional or unfamiliar to some, but it is a widespread practice that has been embraced globally. Ants are not only a valuable source of protein, but they also offer essential nutrients such as fiber, vitamins, and minerals including iron, zinc, magnesium, potassium, and phosphorus.
Moreover, ants are utilized as a key ingredient in various tonics and health foods that are available in China. In fact, the State Food and Drug Administration and State Health Ministry of China have granted approval to over 30 ant-based health products since 1996, as highlighted in a 2013 study published on the website of the Food and Agriculture Organization of the United Nations.
Odisha’s Similipal Kai Chutney gets GI tag:
Similipal Kai Chutney from Odisha has recently been granted a GI tag, highlighting its unique use of red weaver ants in its preparation. This delectable chutney incorporates a blend of ginger, garlic, coriander leaves, cardamom, tamarind, and salt. Prior to being used, the ants and their eggs are meticulously dried.
Chapda Chutney of Chhattisgarh:
Chapda chutney, known as the red ant preparation in Chhattisgarh, is traditionally made by grinding the ants and their eggs using a stone grater. This mixture is then combined with a selection of local spices, predominantly hot chillies and salt, resulting in a sour taste.
During his visit to India for a documentary, renowned chef Gordon Ramsay also had the opportunity to sample this chutney, which he thoroughly enjoyed.
Collecting ants can be a challenging and uncomfortable process. The male ants aggressively attack and bite the collectors in their attempt to safeguard the female ants that are laying eggs.
Meanwhile, have a look at how ants are eaten across the world.
Ant egg soup in Laos
Ant eggs are utilized in Laos to create a diverse range of culinary delights, including salads and soups. The term “ant eggs” refers to the larvae and pupae of weaver ants.
Laos is well-known for its ant egg soup, a dish that combines ant eggs with a variety of vegetables and herbs. This delicacy is also enjoyed in Thailand. In addition to soup, ant eggs are used in Laos to enhance the flavor and increase the protein content of omelettes and salads. These eggs are harvested from red ant nests found on mango and coconut palm trees. In Thailand, ant eggs are sold in cans and are highly valued as a seasonal ingredient. Known as khai mot daeng, these eggs are meticulously cleaned and cooked in various dishes, often stir-fried with local herbs and vegetables.
They are also consumed in their fresh state as salads.
In addition to eggs, red ants are also utilized in dishes such as Som Tam Kai Mod Daeng, a zesty uncooked papaya salad. This particular dish incorporates red ants as one of its key ingredients.
Ants as snacks in Colombia:
In Colombia, people indulge in consuming ants as appetizers, resembling the way peanuts are enjoyed. These ants are prepared by either frying or roasting them and then adding a sprinkle of salt for flavor. Specifically, the choice falls upon the hefty leaf-cutter ants known as hormigas culonas, predominantly females, which exhibit a considerable size and sport a rusty brown or red hue.
The initial step in preparing the ants involves the meticulous process of eliminating their wings, head, and legs, followed by either roasting or frying them.
Escamoles (ant egg caviar) in Mexico:
Escamoles, also known as ant egg caviar, is a highly sought-after delicacy in Mexico. Renowned for their earthy and buttery flavor, these tiny eggs come with a hefty price tag due to the intricate process involved in harvesting them. Typically, they are pan-fried with butter and spices, making them a delectable addition to omelettes and tacos.
In addition to being used in various dishes, escamoles are often incorporated into dips like salsa or guacamole, lending their unique taste to these popular accompaniments. Furthermore, they can be sprinkled on top of dishes as a garnish, adding an exquisite touch to the presentation.
Roasted ants in Brazil:
In Brazil, ants are also consumed as a culinary delicacy. The practice of frying and consuming queen ants is deeply rooted in various regions of the country. Prior to cooking, the legs and wings of the ants are meticulously removed. Subsequently, the insects are soaked in a briny solution and finally roasted with an assortment of flavorful spices.
Green ants as a garnish in Australia:
In certain regions of Australia, green ants are utilized as a garnish due to their tangy taste. However, that is not the only interesting fact. Among the indigenous cultures of Australia, the honey pot ant is also considered a traditional food source. The ant’s enlarged abdomen, brimming with delightful nectar, is highly regarded as a delectable delicacy either on its own or when incorporated into various dishes.