What would you like for dinner?
Two new and unusual cookbooks – “Secrets of African Edible Insect Cookery” and “Les Délices de Mikese” (“Mikese’s Delicacies”) – showcase insects as ingredients in recipes, such as “mopane worm samosas”, “stink bug ginger nuggets”, and “chafer beetle cupcakes”.
The cookbooks are part of a wider effort to increase the use of insects in cooking in Africa, where such centuries-old culinary practices have waned over time. The books also seek to provide practical recipes that respond to the growing worldwide interest in using insects as a source of dietary protein that is less resource intensive than meat.
Want to know more about edible insects? Check out our resources:
- Blog post in The Conversation Africa with Associate Professor Robert Musundire; Why we’re involved in a project in Africa to promote edible insects
- SEI Impact story from 2019: Communication drives change in the edible insect sector
- Watch this short film on how we are promoting edible insects in Zimbabwe.
- Read about The First African Conference on Edible Insects that we organised together with Chinhoyi University of Technology in August 2019.
- Blog about the conference: “Stop eating hamburgers, start eating bug burgers” – notes from the African Conference on Edible Insects.