World Flavors Cookbook

Roasted Locusts with Salt

Locusts roasted over fire and salted — documented in Babylonian texts as a significant food source during locust swarms, turned from agricultural disaster to protein windfall.

Cuisine: Ancient World

Ingredients

• 250g live or dried locusts or large crickets
• 2 tbsp olive oil or fat
• 1 tsp coarse salt
• 1 tsp cumin (optional)
• Skewers or grill

Instructions

1. If fresh: remove wings and legs. If dried: skip this.
2. Toss with oil, salt, and cumin.
3. Thread on skewers or place on a hot grill.
4. Roast 5-8 minutes until crispy and golden.
5. Eat as a snack or add to flatbread with herbs.