In Botswana, the richness of our natural world isn’t just something to admire from afar—it’s something we live and eat. While the idea of eating insects might seem unusual to some, for us, it’s a time-honoured tradition passed down through generations. These so-called “creepy crawlies” are far more than 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 (Gonimbrasia belina). Found in abundance during the rainy season along mopane woodlands in northern and north-eastern Botswana, phane is typically harvested from mopane trees (Colophospermum mopane).
The preparation of phane is truly an art. Often dried or smoked, it adds a rich, earthy flavour and a meaty texture to snacks, stews, and traditional dishes. Phane is packed with protein and essential vitamins, making it a nutritional staple, particularly in rural communities. More than just food, it connects us to our forefathers, who understood the delicate balance of our ecosystem.
Interestingly, phane is only one of the more than the 27 species of edible insects known in Botswana; a number that continues to grow as more research and stories emerge. Each insect carries its own tale of flavour, season, and cultural meaning, something I explore more deeply in my upcoming book Botswana’s Six legs on the menu: an exploration of edible insects and the traditional wisdom they carry. Among these are:
- Monakamongwe – the caterpillar of the hawkmoth (Agrius convolvuli)
- Lebitse/Kakanatswii – the giant jewel beetle (Sternocera orissa).
- Ntlhwa – the African thief ant (Carebara vidua).
These insects are not only delicious but also highly nutritious, providing protein, healthy fats, and essential micronutrients. They are an environmentally sustainable food source, requiring far fewer resources than traditional livestock, and play a role in food security in rural areas. Harvesting and preparing these insects teaches resourcefulness, patience, and respect for nature; lessons our ancestors passed down through generations.
My own experience with phane goes beyond the kitchen. While working at the Botswana National Museum, I joined a field survey of phane populations across the country. Observing the insects at different life stages and in various habitats offered fascinating insights into how seasonal and regional factors influence their abundance. It was amazing to see how phane populations in north-western Botswana (Ngamiland district) were at that time less abundant than those in north-eastern Botswana (Central and North-East districts), something which could be attributed to higher temperatures in the north-west than in the north-east.
Research shows that edible insects in Botswana are prepared in various ways: boiling, roasting, or frying, with peak availability during the rainy season. A 2013/2014 study in Mogonono village (Kweneng District) found that these insects are crucial to local food security. Other studies point to the potential of insect farming as a sustainable protein source for both humans and livestock.
For many Batswana, eating insects evokes nostalgia; family gatherings, playing with friends after the rains, or shared community traditions. Whether it’s collecting phane together or enjoying a meal of fried ntlhwa, these insects are a living testament to our deep connection with the natural world. They remind us that our culinary heritage isn’t just about flavour—it reflects sustainable practices that have nourished communities for generations.
Next time you see a mopane tree or hear the stories of your grandparents, consider the humble insects that have quietly shaped Botswana’s plates, culture, and history. Have you ever tried phane, monakamongwe or ntlhwa?
