Amazonian Hormigas with Casabe
Toasted, pounded edible ants served with fresh cassava flatbread.
In the Amazonas entry of Colombia’s national traditional-recipe inventory, Hormigas are prepared by toasting ants in a tiesto, pounding them, and serving them with freshly made casabe. This short recipe keeps those defining elements together. The entry does not name an ant species or provide household quantities. This measured adaptation therefore uses only a traceable, food-grade product already cleaned and fully toasted, with casabe alongside. It does not claim to reproduce a particular Indigenous community’s recipe. Edible ants are not interchangeable with insects collected outdoors. Buy a clearly labelled food product and use the species and allergen details supplied by its producer. The recipe works as a small savoury snack: the crisp, neutral cassava bread balances the toasted, concentrated ant meal.
