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.
This programme was funded by the Carnegie Corporation of New York.
This article was originally published on SciDev.Net. Read the original article.
Image via Wikimedia Commons