Okay, so the sauce—called kumache—is made with a base of boiled-down yucca laced with hot peppers, but there’s a generous scattering of insects in there. Made in Kumarakapay, in Venezuela’s Gran Sabana region, the kumache is a contemporary nod to the ancient people of the region, who used ants in food as a source of protein. Apparently, tourists visiting Kumarakapay become converts after sampling the sauce when it’s served over roasted chicken. Hey, food is food, and though giant ants and termites might ruffle our Doritos and Easy Cheese sensibilities, it all comes down to context and culture. Watch this video from the folks at National Geographic to learn more.