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.