Home / Podcasts

19/01/22

Bugs ‘next big thing’ in culinary world

deep-fried-crickets
Deep fried crickets. Copyright: Image by SadiaK123 from Pixabay

Republish

We encourage you to republish this article online and in print, it’s free under our creative commons attribution license, but please follow some simple guidelines:
  1. You have to credit our authors.
  2. You have to credit SciDev.Net — where possible include our logo with a link back to the original article.
  3. You can simply run the first few lines of the article and then add: “Read the full article on SciDev.Net” containing a link back to the original article.
  4. If you want to also take images published in this story you will need to confirm with the original source if you're licensed to use them.
  5. The easiest way to get the article on your site is to embed the code below.
For more information view our media page and republishing guidelines.

The full article is available here as HTML.

Press Ctrl-C to copy

Send to a friend

The details you provide on this page will not be used to send unsolicited email, and will not be sold to a 3rd party. See privacy policy.


Listen on Apple PodcastsListen on SpotifyListen on Google PodcastsListen on StitcherListen on OvercastListen on Amazon MusicListen on CastboxListen on Podcast AddictListen on Pocket CastsListen on iHeartRadioListen on PandoraRSS Feed

Season 2, Episode 17

Fried, crispy and crunchy: entomologist Esther Ngumbi says scientists and chefs are collaborating to find ways to make insects the next big thing in the culinary world.

Packed with protein, bugs can be grown in urban areas with limited space, Ngumbi tells Africa Science Focus. She says insect production is ideal in areas that experience drought, while they could also reduce agricultural emissions that contribute to climate change.

For more recipes, check out Secrets of African Edible Insect Cookery produced by the Stockholm Environment Institute.

Africa Science Focus, with Halima Athumani.

Learn more about Esther Ngumbi’s work.

Carnegie

This programme was funded by the Carnegie Corporation of New York.