Edible Insects: A Zimbabwean Delicacy

Tracy Mapfumo

Insects are often recognised as pests or nuisances, yet they playan essential role in increasing food security and providing ecosystem services (pollination, waste degradation, and biological control). Edible insects are a good source of protein, vitamins and minerals – hence they can be used for food both for people and livestock. Some are also efficient in converting food they eat into food that can be consumed by humans, and this has a less negative impact on the environment compared to conventional livestock. In Africa the exact number of edible insects is not known; their utilisation in certain areas depends on cultural perception.In Zimbabwe, the consumption of insects is specific to geographical locations. Research has shown that Matabeleland province has the highest population of insects, most of which are exported to other provinces and even to neighbouring countries. Manicaland has the lowest population of insects. Imbrasia belina (mopane worms/madora) is the most consumed species. Other species that are widely consumed include Macrotermes sp (termites/ishwa), Eulepida sp (chaffer beetles/mandere), Sternocera orissa (zvigakata), Encosternum delegorguei (stinkbug/harurwa), Loba leopardina (nyeza), Carebara vidua (tsambarafuta), Brachytrupes membranaceus (cricket/gurwe) and Locusta migratoria (grasshopper/mhashu). Most of these insects are consumed in a dry form which prolongs their shelf life. A large number of these species are available fresh from October to April.

Edible insects are a cheap source of protein and contain important minerals and vitamins. Nutritional value depends on the species, their diet, insect stage, habitat, and origin. They can be consumed as a crunchy snack or as a meal, fried or cooked in a spicy sauce then served as a relish with sadza. Some species also undergo industrial processing through canning, which also increases shelf life. Certain insects can be incorporated into livestock feed (sundried and milled) as an inexpensive protein ingredient compared to conventional protein sources.

For more information and recipes, check www.bio-innovation.org and www.facebook.com/naturallyzimbabwean, and visit us at our office (20 Garlands Ride, Mt Pleasant) or Maasdorp and Amanzi markets OR Chinhoyi University of Technology (School of Agricultural Sciences & Technology Farm and Research Unit).

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