Cooking with edible insects – bringing an innovative twist to traditional knowledge
“Flying termite biscuits”, “ground cricket loaf” and “grasshopper delight” are among the recipes in two new cookbooks that blend traditional African culinary knowledge with “climate smart” protein sources.Insects have long been an important component of many diets in sub-Saharan Africa, however there is a trend of transitioning away from eating insects. New cookbooks are trying to curb the trend and show how these diets are fit for modern, healthy and climate smart households. Photo: Anneli Sundin / Stockholm Environment Institute Secrets of African Edible Insect Cookery