If some people are offered a plate of insects, irrespective of how well-garnished and seasoned it is, their first reaction will definitely be of horror. Imagine the businessman in China who farms roaches for food.
But for our subject today, the proof of the goodness is in the eating.
Of the many insects around, you would be surprised at the high number of them that are edible. An insect that is seen as nauseating is a delicacy to some other people. Locusts, termites, beetles and even cockroaches are eaten.
The beetle grubs, larvae and pupae are very edible and delicacies in some parts of the country. They are popularly referred to as ‘maggot’ or edible worm because they look like worms and move like maggots.
These grubs have different local names, depending on the stage of maturity. Among the Igbo, the pupa is known as eruru, while it is known as akuka among the Edo. The Ilaje and Ikale people of Ondo State refer to it as uton. The larvae is oruu in Edo) and igbeyin/okoka for the Ilaje.
These delicacies can be found in the rotting stumps and trunks of felled raffia and oil palm trees, which they also feed on. They are soft-bodied, cream white in colour with a brown head and six well-developed legs. But at the larvae stage, the legs are just developing.
Eating these grubs has its benefits, as nutritionists have ascertained that they are high in protein, calcium and phosphorous. But care must be taken in preparing them, as they can bite if not well handled.
They must be held by the head which can also be used to pierce the end of the body to get rid of the oil/raffia palm dirt secreted there. However, when washing, care must be taken so as not to remove the fats in the belly.
“The pupa is the tastiest of all, but rarest to find because the grubs are usually harvested before they mature to that stage,” explained Moyin Egbowon, a grub harvester in Ikorodu who also explained that the larvae stage of the ‘maggot’ can be eaten raw.
She added: “You can enjoy these sweet maggots in different ways – fried, roasted, grilled or stewed. To get the best taste out, season it lightly with just pepper and a bit of salt. Some people spit out the remnants after getting the fats out.”
This rare delicacy can be seen hawked, raw or prepared, around Epe, Ikorodu and Ijebu Ode area of Lagos State and many parts of the country where there are oil/raffia palm trees.
You can try it and you would be glad you are a partaker of this edible sweet ‘maggot’, probably it can encourage you to try out other rare edible insects or animals.
