Table 3 Two methods to prepare Encosternum delegorguei for consumption in South Africa

Steps pre-braising:

The stinkbug head is held between thumb and forefinger and nicked off on to a flat-rock.

Bagged stinkbugs are shaken vigorously and dropped into a 25-litre bucket with a perforated bottom.

Squeezing releases the thoracic contents. Storage does not occur as they proceed to braising immediately.

Hot water is poured over the stinkbugs and they are stirred quickly with a long pole or spoon.

The stinkbugs release their defence chemical and within five minutes are dead.

They are rinsed with a bucket of cold-water and transferred to a pot of water heated to about 50°C for eight minutes.

The water is drained off and the stinkbugs are spread on bags on the floor to air dry.

Stinkbugs that were dead at the start don’t release their chemical and are identified by black markings on the thorax [24] and bitter taste. Blackened stinkbugs are removed.

Dried stinkbugs may be stored up to six months.

Final braising:

The detoxified stinkbugs are braised in a frying pan with salt and eaten as a spicy accompaniment to maize meal or alone as a snack.