Locusts are delicious!
Barbecued, baked, pickled, deep or shallow-fried, covered in chocolate, with or without fries, it’s your choice.
And here’s how some prepared them earlier:
Take several dozen locust adults, preferably females, slit the abdomen lengthwise and stuff a peanut inside. Then lightly grill the locusts in a wok or hot frying pan, adding a little oil and salt to taste. Be careful not to overcook or burn them.
Barbecue (grilled): Place about one dozen locusts on a skewer, stabbing each through the centre of the abdomen. If you only want to eat the abdomen, then you may want to take off the legs or wings either before or after cooking. Place the skewers above the hot embers and grill while turning continuously to avoid burning the locusts until they become golden brown.