In Benin, termites, grasshoppers and crickets, as well as butterfly and moth larvae are a common part of people's diet, explained Zumbado, who traveled with his colleagues to explore the phenomenon in the coastal country.
"In other countries, gourmet restaurants serve insects," he noted.
"In the beginning, people thought we were a bit crazy, but I think this is an alternative, not only as a survival food, but also as a cultural concept."
Esperanzas, a large grasshopper species with long antennae that abound in Costa Rica's forests and rural areas are "far more savory than shrimp" when seasoned with garlic, according to the researcher. Zumbado should know -- he has consumed scores of insects during his travels in Costa Rica and Benin.
"It's worth the effort to taste them," he added.
"You can fry them, grill them on skewers with onions."
Insects a la fish were a favorite of Benin locals.
As part of his effort to convince a skeptical public not particularly enthused at the thought of munching on crunchy creepy crawlies, the entomologist suggested first adding insect delicacies to the menus of the best restaurants in town.
A boutique hotel in the northern province of Guanacaste -- the country's top tourist destination -- was tempted, an accompanying wine oblige.
"I would recommend a big pricetag for the entree, so that clients appreciate it," Zumbado said with a malicious smile.
Source-AFP
TAN