Street Snacks
Fried Crickets
ចង្រិតទៀន
Cambodia
Crickets seasoned with salt, chili, and garlic, deep-fried until crisp, eaten as a snack with beer or rice.
Original eatfuls sticker artwork
What it is
A closer look at Fried Crickets.
Crickets seasoned with salt, chili, and garlic, deep-fried until crisp, eaten as a snack with beer or rice.
What to look for
Know it when you find it.
Eaten whole and crunchy; a protein source that became common during the Khmer Rouge period. Sold in markets and at roadside stalls.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Fried Crickets.
Cambodia
Country-wide tradition
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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Bahia, Brazil
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A Afro-Bahian steamed dish of black-eyed pea paste wrapped in banana leaves, filled with dried shrimp, onion, and dendê oil.
Togo
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Colombia
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Bahia, Brazil
Acarajé
Deep-fried black-eyed pea fritters split open and filled with vatapá, caruru, dried shrimp, hot sauce, and salad, rooted in Afro-Bahian cuisine.
Guinea-Bissau
Accara
Black-eyed peas peeled, ground and whipped with onion and chilli, then dropped into hot oil and served in bread with pepper sauce.
Italy
Acciughe sotto pesto
Acciughe sotto pesto is a named Italian street snack from Province of Siena, made as a distinctive flour-based or filled form with the ingredients and cooking finish associated with that local tradition.
Antigua and Barbuda
Black Angelhair Fritters
Deep-fried fritters made from black angelhair, a local sea moss or seaweed; mixed with seasoned batter and fried until crisp; a distinctive Antiguan appetizer and street food; found at local restaurants and roadside stalls; the angelhair fritters of Antigua; a crispy, oceanic snack.