Chicken bug stew
- Pour cold water over well-cleaned and washed bugs, add a teaspoon of baking soda, and when it boils, add 1 cube of meat. Cook to soften.
- In a little oil and butter, over a moderate heat, fry the onions until glazed, add the leeks, both young onions and fry everything together to soften the vegetables. Add the tomatoes and the meat cube and cook until the tomatoes are almost done. Pour, if necessary, water in which the bugs are cooked.
- Add the drained entrails to the sauce, sprinkle with spices and cook until completely soft.