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Man Eating Bugs: The Art and Science of Eating Insects book image

A steaming sago "tamale" of sorts (actually, the dish is reputed to be without a name) is made from sago grubs (Rhynchophorus ferrugineus, the larvae of Capricorn beetles), and sago flour wrapped in a sago palm leaf and roasted over a fire, Sawa Village, Irian Jaya, Indonesia. The resulting dish is like a cooked pastry, with a chewy, slightly sweet crust and the grubs taste like fishy bacon. (pages 72,73)

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IDO_meb_106_xxs.jpg
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©1998 Peter Menzel / Man Eating Bugs / www.menzelphoto.com
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A steaming sago "tamale" of sorts (actually, the dish is reputed to be without a name) is made from sago grubs (Rhynchophorus ferrugineus, the larvae of Capricorn beetles), and sago flour wrapped in a sago palm leaf and roasted over a fire, Sawa Village, Irian Jaya, Indonesia. The resulting dish is like a cooked pastry, with a chewy, slightly sweet crust and the grubs taste like fishy bacon. (pages 72,73)