Kamaro

Kamaro is a traditional Filipino dish that is made from field crickets. These crickets, known as Gryllus testaceus, are harvested in the provinces of Pampanga and Bulacan in the Philippines. The dish is a popular delicacy in these regions and is often served during special occasions and festivities.

Preparation

The preparation of Kamaro involves several steps. First, the crickets are collected from the fields and their wings and legs are removed. They are then boiled in vinegar and garlic, a process known as adobo. After boiling, the crickets are sautéed with tomatoes, onions, and spices. The dish is typically served with rice.

Cultural Significance

Kamaro is not just a dish, but also a part of the cultural heritage of the people in Pampanga and Bulacan. The process of catching the crickets is a communal activity that involves both children and adults. The dish is often served during special occasions such as town fiestas and family gatherings. It is also a symbol of the resourcefulness and creativity of the Filipino people in using available resources for food.

Nutritional Value

Kamaro is a good source of protein. Crickets are known to be rich in protein, vitamins, and minerals. They are also low in fat and cholesterol, making them a healthy alternative to traditional sources of protein.

See Also

• Filipino cuisine
• Adobo
• Pampanga
• Bulacan