4
Ingredients
- 300 g prepared edible crickets
- 2 garlic cloves
- 1 tsp grated ginger
- 1 tbsp lemon juice
- 2 tbsp oil
- Pili-pili, salt and pepper
- Small wooden skewers
Method
- 01 Use only food-grade crickets that have already been cleaned.
- 02 Mix the garlic, ginger, lemon, oil, pili-pili, salt and pepper.
- 03 Coat the crickets with this marinade and leave for 15 minutes.
- 04 Thread them gently onto the skewers without packing them tightly.
- 05 Grill over moderate coals or in a very hot pan for 8 to 12 minutes, turning as needed.
- 06 Serve at once with lemon and pili-pili.
Edible insects have a long place in several Congolese regional cuisines and remain a valued source of protein.
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