Hornet Larvae (Aringal)
Hornet Larvae (Aringal) are considered a nutritious delicacy in many rural parts of Nepal. They are typically harvested from large nests in forests and then fried or cooked into a savory dish.
They are commonly hunted between the months of July and November (Saun to Mangsir) by using fire to smoke out the adults before collecting the nest.
30-60min
Normal
Mildly Spicy
Ingredients
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Directions
Chop the onions and the coriander leaves.
Thoroughly clean the hornet larvae or adults. Remove the wings and stinger. Wash them thoroughly in hot, salted water.
Place the hornet larvae in a pot of salted water. Boil for 8 to 10 minutes. This step is crucial to eliminate the odor and the bacteria.
Remove from heat and drain the hornet larvae or adults.
When the onions become translucent, add the hornets larvae along with the turmeric powder and the red chili powder. Mix well. Fry for 8 to 10 minutes until crispy.
Place the hornet larvae or adults on a plate and garnish with coriander leaves.
Ready! Enjoy with rice, salads, vegetables curry and/or pickles.
Can be consumed with…
