South Africans have recently joined the throng of individuals exploring the use of insects as an alternative dietary protein source with minimal carbon emissions. The first all-insect restaurant – The Insect Experience – spread its wings in Cape Town last week.
The Insect Experience is a pop-up eatery based at GOODSpaces in Woodstock, Cape Town, and is an initiative of Gourmet Grubb, a local food entrepreneurial collective specialising in integrating insects into foodie experiences and nutrition.
The Insect Experience concept store opened its kitchen to the public last Thursday 11 July, with a menu boasting some tasty-looking grub.
Chef Mario Barnard told Eye Witness News that the response to the insect food has been quite positive. ‘Most people would like to experience it, but in a non-visual way, so that’s kind of what we do.’
Popular dishes are the mopane worm hummus and mopane polenta fries, but you’ll also be able to chow on buggy nibbles in their more natural state too, like the dehydrated fly larvae.
Check out Gourmet Grubb on Instagram for their surprisingly delicious-looking creepy-crawly dishes – they do everything from insect ice-cream (creamy cones made from EntoMilk™) to insect croquettes and insect pasta.
To visit the Insect Experience at GOODSpaces in Woodstock’s Iron Works Building at 187 Sir Lowry Road, Cape Town.
Featured image: Screenshot via Gourmet Grubb/Instagram.
Also read:
Swedish scholars punt insect farming for food sustainability
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