Grilled Palm Grubs

This particular grub is found in abundance throughout Obuzan, where it feasts on decaying palm trees. This prevalence has lead to it being considered a staple source of protein for much of the country.

Whilst some people eat them raw (after removing the head and intestines), roasted or fried, the most popular method is grilled. This involves them being marinated in local spices, and commonly garlic, before being skewered and placed atop an already heated grill.

They’ve a rich, fatty flavour akin to roasted hazelnuts. The charcoal used to do the heating also adds a slight smokiness to the taste. The texture can take a foreigner some time to get their head around as it has a crisp exterior and a buttery, slightly gelatinous, inner.