Bugs ‘next big thing’ in culinary world
Africa Science Focus
English - January 19, 2022 13:00 - 15 minutes - 10.4 MBArts scidev scidevnet scidev.net science africa development news tech health Homepage Download Google Podcasts Overcast Castro Pocket Casts RSS feed
Previous Episode: Good vision ‘key to survival’
Next Episode: ‘COVID changed how we were taught medicine’
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 career
Do you have any comments, questions or feedback about our podcast episodes? Let us know at [email protected]