For most Westerners, our relationship with the Ant species is usually one made up of extreme irritation. These tiny insects have a knack for inconveniently building hills in almost every corner of the house, and we tend to limit our interaction with ants to only the moments we need to sweep out their infestations. However, for Columbians, ants are the main ingredient stirred into their traditional delicacy, Hormiga Culona, which Is native to the Santander region of the Spanish country. Hormiga Culona, meaning ‘’big-bottomed ants’’, are a species of mostly female leaf-cutter ants known to be a source of high protein with low saturated fat contents. These ants are typically 1 centimeter in size and are famous for their bulging buttocks, which stores their protein power. Although this is a highly unorthodox choice of snack, there is substantial nutritional value you will benefit from as the ants are believed to prevent high cholesterol and are jam packed with protein and Vitamin B. For those who are not squeamish, preparing Hormiga Culona is quite straightforward – simply remove their wings by hand, soak their buttocks in boiling salted water and fry them for 45 minutes, depending on how crunchy you prefer the texture to be. While you likely have not heard of this dish until now, the brave souls who dared to eat this ant dish liken the taste of Hormiga Culona to a mix of Pork Rinds, Popcorn and Peanut Shells.
