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Hot Sauce Made With Ants—Would You Eat It? | Expedition Raw

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Published on Sep 24, 2015

Tourists visiting Kumarakapay, in Venezuela's Gran Sabana region, can enjoy a special hot sauce, kumache, with their meals. Restaurant owner Kendall Donals describes the process of collecting and preparing the ants and termites that go into the sauce, a tradition of the local indigenous people, whose ancestors relied on the ants for sustenance.
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DIRECTOR: Carlos P. Beltran
PRODUCER: Gabriela Pereira
FIELD PHOTOGRAPHER: Corina Moix
SPECIAL THANKS: The Community of Kumarakapay, 360 Media Drones, and Sendero Tours C.A.

Hot Sauce Made With Ants—Would You Eat It? | Expedition Raw
https://youtu.be/l2j30NT7KJI

National Geographic
https://www.youtube.com/natgeo

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