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Some insects and their larvae are excellent sources of protein and fat. The latter especially was often scarce in the Aboriginal diet. When the season for bogong moths started in summer, hundreds of people met in the mountain regions of Canberra and New South Wales for a feast that lasted several weeks.
The best-known edible insects of Australia are:
- honey ants
- green ants (Oecophylla smaragdina)
- witchetty grubs (Cossidae sp.)
Most insects and larvae are either eaten raw or cooked on the fire very shortly. Witchetty grubs are rolled in the hot ashes of a cooking fire until they are just cooked.