EXOTIC FOOD FROM COLOMBIA

EXOTIC FOOD FROM COLOMBIA

Horny ants:

This animal is one of the delicacies of the department of Santander. They have an average size of 2.5 centimeters in length and a cubic centimeter in its thickest part, but what attracts the most attention is its flavor. From April to June of every year, this curious animal comes out of its anthills in the mountains of Santander and is collected in a traditional way by the peasants of the region. Those who buy them perform a procedure very similar to the traditional way of roasting coffee and homemade peanuts.

The ant has three sections, of which the first is the beak or mouth (in the form of a pincer), is taken from the second section and the beak is removed, the wings are removed, (although there are many that are already Have taken them off naturally) And their legs are removed. Only two parts remain: the tail and the next section. This procedure is performed with each one of them and is performed very quickly by those who have practice.

All this ants are being transferred to another container, where they are cleaned with a mild solution of water with bicarbonate or sodium hypochlorite (in order to disinfect them), is a very short procedure, where it is tried to remove impurities and dirt from the Ground of the field.

After washing they are drained to the maximum in order to avoid moisture and drops of water in the boiler. The boiler is an aluminum container in the shape of a wok, with the difference that the seat is curved. This container is heated and left with a very low flame of the stove, in order to maintain the temperature, but do not burn the ants, nor the achicharre.

Then begins the process of roasting, where the operator uses a very large wooden spoon, popularly known as: wooden ladle.

Here begins the process of rolling the ants gently with the ladle, causing these to be cooked homogeneously. To give a seasoning to the ant only applies salt.

The culona ant can be stored for months without losing its quality and flavor.

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