@2016 by Carlos P. Beltran

We spent three days within a remote village in the Venezuelan amazons (Kumarakapay Indigenous Community), where we spoke with a local restaurant owner who happens to be an experienced producer of Kumache, an aborigine hot sauce made with giant ants and termites. National Geographic wanted an insightful, entertaining piece (under 5 minutes), and that's what they got. We loved working on this piece.

Shot in three days.

 National Geographic 

Hot Sauce Made with Ants in Venezuela