MANSFIELD — The swarms of chirping cicadas are blanketing patches of Mansfield and Richland County areas.
Their buzz is an irritatingly consistent hum that resonates throughout Richland County.
But these bug-like insects, making their appearance every 17 years this summer, are also creating a potential new wave of food.
That’s right, people can, and do, eat these insects.
According to National Geographic, the insects fit into the low carb and gluten free diet because they don’t feed on wheat.
The bugs are also a great source of protein. Per pound, they have nearly the equivalent of red meat.
On bonappetit.com, the website refers to the bugs as “shrimp of the dirt.”
That means they can go well in a multitude of dishes, for those that have the stomach for it.
Would you try any of these dishes?
Blackened Seasoning
INGREDIENTS
30 to 40 cicadas (remove heads, legs and wings)
1 1/2 Tbsp. paprika
1 Tbsp. garlic powder
1 Tbsp. onion powder
1 Tbsp. thyme
1 tsp. ground black pepper
1 tsp. cayenne pepper
1 tsp. oregano
1 tsp. salt
1 tsp. pepper
PREPARATION
Mix ingredients thoroughly.
Charleston Cheese Grits
INGREDIENTS
30 to 40 cicadas (remove heads, legs and wings)
1 1/2 cups quick-cooking or old-fashioned grits
1 tsp. salt plus more to taste
2 cups milk
1 cup heavy cream
6 Tbsp. butter
Fresh ground black pepper
PREPARATION
In large, heavy saucepan, bring 6 cups water to a boil. Add grits and 1 tsp. salt, stir to combine. When grits thicken, add milk, cream and butter then return to boil. Reduce to simmer, cover and cook 45 minutes to 1 hour, or until grits are tender, smooth and creamy. Season with salt and pepper to taste.
Candied Cicadas
1 pound cicadas
1 cup white sugar
2 tsp ground cinnamon
¼ tsp salt
3 tbsp milk
1 tsp vanilla extract
Preheat oven to 350°F (177°C). Spread cicadas in a single layer over a baking sheet. Roast for approximately 15-20 minutes, or until the cicadas start to turn brown and are thoroughly dried out.
Stir together sugar, cinnamon, salt, and milk in a medium saucepan. Cook over medium-high heat for eight minutes, or until the mixture reaches the soft ball stage at 236°F (113°C). Remove from heat, and stir in vanilla immediately.
Add cicadas to sugar syrup, and stir to coat well. Spoon onto waxed paper, and immediately separate cicadas with a fork. Cool and store in airtight containers.
Maybe it’s worth joining in on the Buzz.
