In the remote village of Kumarakapay, Venezuela, villagers make a special hot sauce called kumache. The base, which creates the hot spicy taste we know and love, is made from yucca and hot peppers. However, the finishing touch, which gives kumache its truly unique and highly coveted taste, is the addition of red ants and termites. 

These insects are harvested in the hills and broken up by hand by locals at the last possible minute for optimal freshness.

Kumache is nothing new - in fact, local villagers have been making the hot sauce for years. Most of the revenue is generated by sales to daring tourists. As yucca is expensive, kumache production has been limited beyond this.

Kumache is surely on our must-taste list. Are you bold enough to try it?

Tacros Are The Newest Food Gimmick And People Are Confused dishes Maria C. Read More
Deep Fried Oreo Pizza Is A Thing Now, Because Why Not dishes Jessica Goddard Read More
Galaxy Ice Cream dishes Alli Ladd Read More