I Eat Cool Stuff

Comrade Physioprof isn’t the only one who eats cool stuff.

I got given a pot of something considered a delicacy.

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Can you guess what it is?

It’s raw unripe mangoes that have been pickled along with chillies, garlic and mustard oil.

With a secret ingredient…

Ants and their grubs.

It’s good. It’s got this sweet, spicy and sour taste. The garlic and mustard is a perfect and the ants aren’t crunchy. In fact I wouldn’t even think there were ants that went into making this.

I approve. If only I can find out the name of this…


  1. says

    And, with you not being American, no doubt when you eventually post the recipe, it will be in proper measuring units that normal people actually understand ….. ;)

  2. Yellow Thursday says

    That’s an intriguing bit of food. I’d love to try it. I wonder if the ants add anything to the flavor. I bet I wouldn’t have to share, even with those friends who love spicy foods, since most folks I know are squicked out by insects. They must be very young mangoes, considering how small the one you’re holding looks. Do you eat the skins? I know you don’t on ripe mangoes, so I’m curious how you eat these delicacies.

  3. says

    I like green mangos. I also liked the chocolate-coated honeypot ants from Australia. Combining the two, I have not heard of before. I am curious: where do you find ants that are guaranteed to be safe for consumption? Or is that the Indian microlivestock (that is actually a real term) market not regulated?

  4. says

    You eat the skins with the mango. It’s a little tough but there is a lot of flavour in the skin here.

    It’s unregulated. People just go into the woods find the right ants and put them into pots and leg it.

  5. says

    That’s a little worrisome. But given that ants aren’t a dietary staple for many people, there are other things that should be better regulated first.

  6. says

    Good point. People picking mushrooms and fruit for their own consumption isn’t regulated, nor could it be. But people packaging and selling those products as a business can be and is regulated for safety (I happen to have read the Minnesota regulations on that a few years ago: health.state.mn.us/foodsafety/foods/mushroom.html ). For an insect example, commercially-sold Oaxaca chapulines (grasshoppers) are inspected to make sure they’re cooked well enough to kill off parasitic worms.

    Still – cool lunch!

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