The gastronomic exoticism of the moriche worm

While it is true that in Asia insects are a pleasure for the palate, Latin America and more specifically, the Venezuelan coast, presents a varied alternative in exotic dishes of larvae or insects. Beyond the well-known and delicious seafood, the entomofagia - which is practiced in countries like China, where they consume large quantities of bugs taking advantage of their proteins and minerals - aims to educate the benefits and nutritional wealth of arthropods as an economical and nutritious alternative for Latin Americans, who, far from consuming them, are given to kill them. The experts say that insects or worms as sources of protein in the food industry, is a necessary fact in the face of famine. On a trip through the Orinoco’s Delta, the moriche worm was part of the tasting of the Warao table. The moriche palm is the tree of life of the native Warao. They do not lose anything from the moriche. Leaves, fruits, and even trunks that fall, because in them, the natives breed fat larvae. There are chefs who are experienced with this worm fusing it with more traditional ingredients to make the elusive palate of the majority fall in love. The natives say they are energizing and aphrodisiac when they devour them raw. Maybe the first time you have to do like me: Do not think it too much and embolden yourselves with a shot of rum before the bug. I ate it fried. It is crispy (on the outside) and fatty and gummy (inside).