Two new cookbooks– Secrets of African Edible Insect Cookery and Les Délices de Mikese (“Mikese’s Delicacies”), written by authors from Zimbabwe and the Democratic Republic of Congo, integrate traditional African culinary knowledge of cooking with insects into contemporary recipes.
The cookbooks are part of a wider effort to increase the consumption of insects in modern-day Africa. Here, such traditional culinary practices have decreased over time because they are seen as outdated and belonging to rural areas. The books also seek to showcase the potential Africa has in leading a more widespread consumption of insects. This is in response to the growing worldwide interest in using insects as a source of dietary protein.
“There is a need to renew the narrative surrounding insect consumption,”
-Dr. Robert Musundire