8 tablespoons butter
1 whole clove of garlic peeled and finely chopped 250 grams live locusts
1/8 teaspoon salt
chopped parsley to taste
bouillon granules to taste
Let the locusts fast for a day for internal cleansing. Place the live insects in boiling water and cook them 8 minutes. Remove from pan and allow to cool. Peel off the wings and the hard shell. Sauté the garlic in the butter then add the locusts and salt.
Fry over a low heat for about 3 minutes stirring continuously until the locusts become slightly crunchy.
Sprinkle with bouillon granules and chopped parsley and serve with cooked rice.