Cookbook Profile

Stink Bug Paté


Stink Bug Pate Despite their name, stink bugs are actually one of the most delectable of insects. Here they add a unique favor to a traditional paté.

1/3 pound roasted stink bugs
10 chicken livers
4 cloves garlic
1 small onion
1/8 teaspoon salt
Black pepper, to taste
Oregano, to taste
Marjoram, to taste
Powdered bouillon, to taste
Olive oil, to taste

Place the chicken livers in a saucepan with the garlic, onion, salt, and enough water to cover. Bring to a boil and simmer for 10 minutes.

Remove the chicken livers and place in a blender or food processor, reserving the broth. Add the roasted stink bugs and about 1/4 cup of the reserved broth and pureé, adding more broth as needed, until mixture is smooth and reaches a spreadable consistency. Add spices and oil to taste. Place in a wooden bowl and serve with crusty french bread.


Creepy Crawly Cuisine
By Julieta Ramos-Elorduy, Ph.D.
Photographs by Peter Menzel
Park Street Press
ISBN: 0-89281-747-X
Softcover $16.00
Information provided by the publisher.


Creepy Crawly Cuisine



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This page created October 1998