Dish

Hormiga culona

Big-butt ants

Hormiga culona is made by roasting large black ants over an open flame. The ants are then seasoned with salt and other spices and served as a crunchy snack. Hormiga culona is high in protein and low in fat, making it a nutritious and flavorful addition to any meal. However, it may not be suitable for those with insect allergies or aversions.

Cuisine of the Americas› South American cuisine› Colombian cuisine

Insect Dish

Origins and history

Hormiga culona has been consumed in Colombia for centuries and is considered a traditional delicacy. It is often served at festivals and celebrations.

Dietary considerations

May not be suitable for those with insect allergies or aversions.

Variations

Hormiga culona can be prepared in a variety of ways, including as a snack, appetizer, or garnish for salads and soups. It can also be ground into a paste and used as a seasoning for other dishes.

Presentation and garnishing

Hormiga culona can be presented in a variety of ways, including on its own as a snack or appetizer, or as a garnish for salads and soups. It can be garnished with fresh herbs, spices, or a squeeze of lime juice to enhance its flavor.

Tips & Tricks

When preparing hormiga culona, it is important to clean the ants thoroughly and remove any debris or dirt. They should be roasted over an open flame until they are crispy and golden brown.