I Ant Hungry No More

When we think about the enticing aroma and succulent flavor of grilled shrimp or fried oysters or butter-based lobster, our mouths began to water. But what about ant eggs in the Mexico dish known as escamoles, or a paste of the green weaver ants served in Burma as a condiment with curry, or the translucent, sweet taste of North Queensland’s blue ants, mashed up in water. Yummy!