Kurkut delicacy boosts Jhargram tourism

Two decades ago, the village of Amlasole in West Midnapore, now part of Jhargram district, was synonymous with tragedy.

- BISWABRATA GOSWAMI

The "starvation deaths" of 2004 highlighted the dire conditions, where villagers survived on red ant eggs, locally known as "kurkut."

Today, kurkut has undergone a remarkable transformation, evolving from a means of survival to a prized delicacy that drives the local economy and sustains livelihoods in Jhargram.

In the dense sal forests of Junglemahal, located in southwestern West Bengal, many villagers rely on collecting red ants and their eggs from the wild. These red weaver ants (Oecophylla smaragdina) weave leaves together using larval silk, earning them the nickname "weaver ants."

The indigenous people have been harvesting these ants for generations, particularly during the winter months, from November to February, when collectors climb trees or use long bamboo poles to extract the ants and their eggs.

Weaver ants and their eggs are a rich source of protein, fatty acids, calcium, and vitamin C. They are prepared in various ways, including a popular sour-tasting chutney known as 'chokha,' made by battering the ants and their eggs with salt, ginger, green chilies, and mustard oil. This chutney, once a necessity for survival, is now a delicacy enjoyed throughout India and even internationally.