A unique and adventurous dish that combines the rich flavors of rat meat with the crunchy texture of intact green insects, simmered in a savory broth with aromatic spices.
Heat olive oil in a large pot over medium heat.
Add chopped onions and minced garlic, sautéing until translucent.
Stir in diced carrots and potatoes, cooking for another 5 minutes.
Add the rat meat, browning it on all sides.
Mix in the tomato paste, ensuring it's well incorporated with the meat and vegetables.
Pour in the beef broth, bringing the mixture to a boil.
Add bay leaves, thyme, salt, and black pepper to taste.
Reduce heat to low, cover, and let simmer for about 1.5 hours until the rat meat is tender.
In the last 10 minutes of cooking, add the intact green insects to the pot.
Remove bay leaves before serving.