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Volume 3 No.31 of 5Index for A Place to Browse - The Food Insects NewsletterHomeTHE FOOD INSECTS NEWSLETTERNOVEMBER 1990VOLUME III, NO. 3Bakuti - A Nepalese Culinary Preparation of Giant Honey Bee BroodMichael BurgettProfessor of ApicultureDepartment of EntomologyOregon State UniversityCorvallis, OR 97331-2907Sections of brood comb are placed in a woven, fabric bag andhand squeezed over an open container that collects the liquidphase. This liquid fraction is then heated and gently stirredwhich, after about 5 minutes, results in a product that closelyresembles, in color and texture, soft scrambled eggs. The odorand flavor qualities of bakuti are difficult to assess or toassociate with foods familiar to North American/Europeanpalates. From a very subjective personal perspective, Ibelieve Ewell Gibbons would describe it as 'nut like.' It is myunderstanding that the Nepalese will add various availableanimal and vegetable materials to it.The best known edible honey bee product, and for Europeanderived cultures, perhaps the only known product, is thatsuper-saturated solution of carbohydrates known as honey(wonderfully tasty, but woefully short as a meaningful additionto an already carbohydrate burdened North AmericanEuropean diet). But for many Asian cultures honey is not thesingular food item to be stolen from a bee colony. Honey beebrood, especially late instar larvae and pupae, is recognizedNewsletter gets good review infor its nutritional and organoleptic qualities. Cadres ofWhole Earth, see page 6.inappropriately termed "honey hunters" exist in many Asianand African societies (inappropriate because in addition tohoney, these knowledgeable individuals are also "hunting" theAs giant honey bees are not indigenous to North America, andwax and brood as utilizable commodities).as Ben Underwood so quickly realized, we can easilysubstitute brood from our familiar European honey bee, ApisThe following preparation of honey bee brood, based on a mellifera L. Honey bee brood is readily available (especiallyrecipe from Nepal, is the insect dish with which I have had thefor university apiculturists) during the active foraging season.greatest success in consumer acceptance (consumers being I have found that brood in virgin comb is more easilyidentified for the most part as the undergraduate and graduate extracted than that coming from older, darker combs. For thestudents in two courses I teach that include entomophagy as an non-beekeepers interested in experimenting with bakuti, takeimportant, albeit small aspect of both classes). The recipe the time to discover a local beekeeper who would be willingwas given to me in 1986 by Benjamin Underwood, at that time to sell a few frames of brood (the secondary benefit here isan entomology graduate student at the Dyce Laboratory ofthat you won't have to face the venomous defense put forthHoney Bee Biology, Cornell University, who was justduring the removal of brood combs from a colony). Wholecompleting a MS degree concerned with the natural history of brood combs are easily stored by freezing until ready for use.the giant honey bee of the Himalayan foothills, Apis laboriosaSmith. The Nepalese term for the preparation is bakuti, and (inNepal) it requires late-instar larvae, prepupae and pupae of the To further the acceptance of "American style" bakuti, I havehigh altitude giant honey bee Apis laboriosa. (For a pictorially frequently added Philadelphia brand cream cheese in andramatic account of the plundering of these cliff nesting amount equal in volume following the cooking of the liquidcolonies see National Geographic, Nov. 1985, "Honey brood (an adulterant to the entomophage purist). This smooth,insectile pate is usually offered as a spread over a cracker.Hunters of Nepal", Valli & Summers.)The more adventuresome members of my laboratory groupThe Nepalese preparation was of interest to me as I had have served this following departmental seminars, in privateseveral times witnessed and experienced giant honey bee social func

--Insect Petting Zoo with hissing cockroaches, drone bees, tarantula, Among the recipes featured at the Insect Tasting Event: Corn Borer Corn Bread: Use favorite corn bread recipe and substitute 1/2 cup ground dry roasted corn borer larvae for 1/2 cup corn meal. Any larvae without hairs or bright colors can be substituted for corn borer larvae.

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