Macrotermes Braminus (Animalia Particle Food)

The Megalotis are known for the many dishes that they make using Macrotermes as the star. It is easy to down hundreds of these little critters as, on their own, these little creatures aren't very filling. Farmers will spend countless hours in the field checking up on their Macrotermes mounds and making sure that they haven't gotten out of control. Once every few months they will go out with large bags and harvest large amounts of the bugs to sell as ingredients. Most farmers will be careful about how many they harvest leaving plenty of workers behind to sustain the mound.

Probably the most widely known dish is that of the Dried Macrotermes. After being harvested they will spend a few days in the sun drying before being sprinkled with salt and packaged up. The drying process causes them to stay good for many months causing them to be both a good snack and a good for long-term food storage.

Although Macrotermes are often considered a dry, tough food, when prepared correctly, they can be quite juicy in flavor. Few outside of the Megalotis know how to prepare them this way, so if you are offered the chance to have Macrotermes shishkabobs down in Bonewatch be sure to take it! The critters and the fruit served with them will be a sweet experience you will never forget.

If it's a sweet dessert you are after it may be worth trying a Macrotermes pop. A thick coating of hard sugar surrounds the bitter critters giving it a unique taste and texture. Many pups Megalotis can be seen sucking on these lollies as a reward for hard work. Although many adults find the flavor far too sweet.

Queen dishes
The Macrotermes Braminus is a large, fierce creature. Because of this they are very rarely taken down, but when they are a feast for a small town can be made out of them. There are many dishes they can be used in, but the most famous dish involves marinading them in a salty stew for a number of hours before being slowly cooked over a number of hours. When its done the dish is coated in a thick gravy and sliced up into signal portions with the two end pieces often having the fried antenna attached for decoration.