Two new cookbooks integrate traditional African culinary practices into contemporary recipes that feature insects. The cookbooks are part of a project with AgriFoSe2030 and partners to expand markets for cultivated insects in Africa, and to capitalise on growing interest in insects as a “climate smart” protein source worldwide.
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.
Find out more about the cookbooks here!
The AgriFoSe2030 Agriculture for Food Security programme targets the UN Sustainable Development Goal 2: “End hunger, achieve food security and improved nutrition and promote sustainable agriculture” in low-income countries in sub-Saharan Africa, South Asia and Southeast Asia.
The programme is developed by a consortium of scientists and science communicators from SLU, Lund University, University of Gothenburg and Stockholm Environment Institute (SEI), and collaborates with many universities, organisations and institutes in target regions. The programme synthesises and translates existing science into policy and practice, and develops capacity to achieve this.
Read more about AgriFoSe2030 here.