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Man Eating Bugs: The Art and Science of Eating Insects book image

Rufina Dochan and Udelia Toronam prepare a dish which Rufina claims has no name, but is made of sago grubs (Rhynchophorus ferrugineus, the larvae of Capricorn beetles), and sago flour wrapped in sago palm leaves. The packets are then roasted in the fire, Sawa Village, Irian Jaya, Indonesia. The resulting dish is like a cooked pastry, with a chewy, slightly sweet crust and the grubs taste like fishy bacon. (MEB)

Filename
IDO_meb_76_xxs.jpg
Copyright
©1998 Peter Menzel / Man Eating Bugs / www.menzelphoto.com
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1024x696 / 284.2KB
www.menzelphoto.com
Contained in galleries
Indonesia: Papua, Man Eating Bugs Gallery, Man Eating Bugs: Indonesia, Man Eating Bugs: Portfolio Favorites
Rufina Dochan and Udelia Toronam prepare a dish which Rufina claims has no name, but is made of sago grubs (Rhynchophorus ferrugineus, the larvae of Capricorn beetles), and sago flour wrapped in sago palm leaves. The packets are then roasted in the fire, Sawa Village, Irian Jaya, Indonesia. The resulting dish is like a cooked pastry, with a chewy, slightly sweet crust and the grubs taste like fishy bacon. (MEB)
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