Tourists visiting Kumarakapay, in Venezuela’s Gran Sabana region, can enjoy a special hot sauce, kumache, with their meals. Restaurant owner Kendall Donals describes the process of collecting and preparing the ants and termites that go into the sauce, a tradition of the local indigenous people, whose ancestors relied on the ants for sustenance.
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Click here to read more: http://theplate.nationalgeographic.com/2015/09/21/venezuelan-hot-sauce-has-a-secret-ingredient-ants/
DIRECTOR: Carlos P. Beltran
PRODUCER: Gabriela Pereira
FIELD PHOTOGRAPHER: Corina Moix
SPECIAL THANKS: The Community of Kumarakapay, 360 Media Drones, and Sendero Tours C.A.
Hot Sauce Made With Ants—Would You Eat It? | Expedition Raw
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