Edible Insects: A Unique Culinary Tradition in Kinshasa

A vendor holds big weevil larvae at Kinshasa’s Gambela market.

KINSHASA, Democratic Republic of Congo — Edible insects like wriggling maggots and hairy caterpillars are both a delicacy and a staple in this nation of nearly 120 million people.

The Market Scene

In markets throughout Kinshasa, tubs filled with writhing maggots line alleyways, while women traders fry caterpillars spiced with chili over charcoal fires. “The more you eat caterpillars, the more you’ll have a long life,” says Trésor Kisanbu, clutching fried caterpillars at Marché Liberté, Kinshasa’s largest market.

Nutritional Benefits

Caterpillars, rich in protein and vitamins, are often harvested from rotting tree trunks in rural areas and shipped down the Congo River to the bustling markets of Kinshasa.

Common Edibles

The caterpillars, known as Mbinzo, taste earthy and bitter, originating from the emperor moth species. Priced at around $200 per kilo, they are considered a luxury in a country where many survive on less than $2 a day. More accessible is Mpose, the larvae of palm weevils, which can be fried or served with rice.

Community Impact

Local NGOs like Farms For Orphans cultivate maggots to distribute to orphanages, helping address nutritional deficiencies in a country where meat is often unaffordable. They raise these maggots using sustainable methods, contributing positively to food security.

A Changing Perspective

While insect consumption is traditional in many regions of Congo, it’s not universal. Reports suggest that the trend has gained ground since the late 1970s, driven by economic challenges and a decline in other food sources.

Conclusion

The rising popularity of edible insects in Kinshasa reflects both a rich culinary heritage and a sustainable approach to nutrition. As more people recognize the health benefits of these delicacies, the future looks promising for this unique aspect of Congolese culture.