In Botswana, the rich diversity of our natural world isn’t just something to admire from a distance—it’s something we incorporate into our daily lives, especially when it comes to food. While the idea of eating insects might seem unusual to some, in Botswana, it is a time-honoured tradition passed down through generations. These “creepy crawlies” are far more than just pests; they are a vital part of our culinary heritage, packed with nutrients, flavours, and stories.
One of the most beloved edible insects in Botswana is phane, also known as the mopane worm—the caterpillar of the emperor moth (Gonimbrassia belina). Found in abundance during the rainy season along Mopane woodlands in the north and north-eastern regions of Botswana, phane is typically harvested from mopane trees (Colophospermum mopane). Its rich, earthy flavour and meaty texture makes it a popular snack or key ingredient in stews and traditional dishes. Phane is not only packed with protein and essential vitamins but has also long been a staple in Botswana’s diet, especially in rural communities where it provides an important source of nutrition. The preparation of phane is an art—often dried or smoked, it adds a unique taste to meals, making it an essential part of Botswana’s culinary fabric.
In fact, phane is just one of about 27 species of insects that are consumed in Botswana. Insects like monakamongwe (caterpillar of the hawkmoth, Agrius convolvuli), lebitse/kakanatswii (giant jewel beetle, Sternocera orissa), and ntlhwa (African thief ant, Carebara vidua) also play significant roles in traditional cuisine. These insects are not only delicious but also highly nutritious, providing protein, healthy fats, and essential micronutrients. They serve as an environmentally sustainable food source, requiring fewer resources to farm than traditional livestock, and contribute to food security in rural areas. The practice of harvesting and preparing these insects teaches valuable lessons in resourcefulness and respect for nature, connecting us to our forefathers, who understood the delicate balance of our ecosystem.
My own experience with phane goes beyond the kitchen. While working at the Botswana National Museum, I had the opportunity to go on a field trip to survey phane populations in various parts of Botswana. This trip provided me with valuable insights into the different lifecycle stages of phane and how the abundance of phane varies across regions. I captured photographs during the trip that showcase phane in its natural environment. These images offer a unique glimpse into the life of phane, from the eggs and larvae stages to the caterpillar’s full growth, shedding light on how seasonal and regional factors influence its availability.
Studies show that edible insects in Botswana are prepared using various cooking methods such as boiling, roasting, and frying, with availability typically coinciding with the rainy season. For example, a 2013/2014 study in Mogonono village in Kweneng District found that these insects are crucial to local food security. Indeed, many agree on the potential of farming edible insects to improve food security for both humans and livestock, providing an alternative protein source that can be sustainably produced.
For many, eating these insects evokes a sense of nostalgia, reminding us of family gatherings, playing with other kids after the rains, or just our community traditions. Whether it’s collecting phane together or sharing a meal of fried ntlhwa, these edible insects are a living testament to Batswana’s deep connection with the natural world. They serve as a reminder that our culinary heritage is not just a celebration of flavour but also a reflection of the sustainable practices that have nourished our communities for generations.