Guinean-style Spicy Grilled Worms

Ingredients

In this Guinean adaptation of the dish, we substitute the traditional Mexican spices with a unique blend of Guinean spices to infuse the worms with the flavors of the target cuisine. Additionally, we incorporate Guinean cooking techniques by grilling the worms instead of pan-frying them. We alse have the original recipe for Chinicuiles, so you can check it out.

• 250g (8.8 oz) chinicuiles (edible worms) 250g (8.8 oz) chinicuiles (edible worms)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon ground ginger 1 teaspoon ground ginger
• 1 teaspoon ground garlic 1 teaspoon ground garlic
• 1 teaspoon ground chili powder 1 teaspoon ground chili powder
• 1 teaspoon ground paprika 1 teaspoon ground paprika
• 1 teaspoon ground black pepper 1 teaspoon ground black pepper
• 1 teaspoon salt 1 teaspoon salt
• Juice of 1 lemon Juice of 1 lemon

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 20g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the chinicuiles thoroughly under cold water to remove any dirt or debris.
2. 2.
   In a bowl, combine the vegetable oil, ginger, garlic, chili powder, paprika, black pepper, salt, and lemon juice to create a marinade.
3. 3.
   Add the chinicuiles to the marinade and toss until they are evenly coated. Allow them to marinate for at least 30 minutes.
4. 4.
   Preheat the grill to medium-high heat.
5. 5.
   Thread the marinated chinicuiles onto skewers, ensuring they are evenly spaced.
6. 6.
   Place the skewers on the grill and cook for 3-4 minutes per side, or until the worms are slightly charred and cooked through.
7. 7.
   Remove the skewers from the grill and serve the Spicy Grilled Worms hot.

Treat your ingredients with care...

• Chinicuiles — Ensure that the chinicuiles are fresh and properly cleaned before marinating them. Rinse them thoroughly under cold water to remove any dirt or debris.

Tips & Tricks

• If you can't find chinicuiles, you can substitute them with another type of edible worm or insect commonly found in Guinean cuisine.
• Adjust the amount of chili powder according to your spice preference. Add more for an extra kick or reduce it for a milder flavor.
• Serve the Spicy Grilled Worms with a squeeze of fresh lemon juice for added tanginess.
• Make sure to soak the skewers in water for 30 minutes before threading the worms to prevent them from burning on the grill.
• Experiment with different Guinean spice blends to create your own unique flavor profile.

Serving advice

Serve the Spicy Grilled Worms as an appetizer or snack. They can be enjoyed on their own or paired with Guinean side dishes such as fried plantains, jollof rice, or fufu.

Presentation advice

Arrange the grilled worms on a platter and garnish with fresh herbs such as cilantro or parsley. Serve them alongside a bowl of spicy dipping sauce for an extra burst of flavor.