Trying the Tacoma worms for the first time

Food is not something that many would see as an adventure since a lot of people can be quite picky with what they consume. While I too am a picky eater and there are some things that I just would not eat, I have started to become a little more adventurous with my tastebuds, especially as it relates to embracing our culinary heritage.

I won’t lie to you; it can be scary to try new foods, but as I have come to realise, it can also be deliciously rewarding.
As it is, my food palate is pretty basic, consisting of the typical rice and curries or stews, chowmein, macaroni, fruits and fast food once in a while; however, I am happy to inform you, our valued readers, that I have recently added a new favorite to my list – the Tacuma worm, a delicacy of our indigenous peoples.

During a recent trip to the beautiful and serene Amerindian community of St. Cuthbert’s Mission on the Soeskdye Highway, I had the opportunity to take my first bite of the exotic dish.

The Tacoma worms are found in the heart of the Ite palm tree; they measure about the size of an average thumb and can be eaten alive or cooked, but of course, as a first-timer, I opted to try them cooked.

In most cases, it is usually placed in a large enamel container and sprinkled with alcohol and well-seasoned with a little salt and pepper.
It is then fried or roasted, until they are plump and brown all over.

It is often served on an enamel saucer with casareep sauce, wild red cherries and small red wirri-wirri pepper for the added kick. The fried worm is also sometimes dipped in a cassava sauce before eating.

During my visit, I was happy to watch the worm being prepared; it only sought to enhance the experience altogether.
I looked on keenly as one of the villagers soaked the worms in a bowl of alcohol, and proceeded to thread them onto a stick like a Shish kebab. The stomach of the worms were then slit for the intake of a pinch of salt.

They were then placed over a small bonfire and roasted for about 20 minutes, after which I took my first bite.
To my surprise, it tasted a lot like a well-seasoned piece of chicken, but truth be told, it was far more delicious.

As I chewed away at the scrumptious dish, I realized that most of my initial fears were in my head, and trying the Tacuma worm awakened a new adventurous side of my tastebuds. I also learnt that indulging in unknown cuisines can be much like a geography lesson.

It gives an insight into different cultures, while providing a solid introduction to new ingredients and spices that are more popular in other parts of the country.

As we continue to observe Tourism Awareness Month 2021, I want to urge all picky eaters to be more open and allow yourselves the benefits of trying new foods.

You don’t have to be as bold as me, but be adventurous this month and try something new; you won’t regret it.