AS the world celebrated World Food Day on Monday, 16 October, it's time to shine a light on the good old tradition of eating grasshoppers in various communities across Limpopo.
For generations, these rural communities have embraced grasshoppers as not only a cherished part of their diet but also a symbol of their cultural heritage.
Indigenous wisdom put to the test
The indigenous wisdom of these communities and the scientific insights of researchers from Stellenbosch University, the University of Limpopo, and the University of Strasbourg in France, have revealed a captivating journey into the world of grasshoppers.
According to researchers, some of the grasshopper species harvested from the wild could be suitable candidates for mass breeding.
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In their study, they identified a total of 36 genetic species represented within 35 ethno species, named in Sepedi, Tsonga, Lobedu, and Venda.
The nutritional value of grasshoppers
While the notion of a dish of grasshoppers might raise eyebrows for most people worldwide, in Limpopo, these remarkable insects are cherished delicacies.
Martha Mpasa (58) told Daily Sun that she still enjoys eating grasshoppers, even though they are now only found in summer.
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"They're delicious and healthy, and we want to educate our grandchildren to appreciate them," she said.
Residents catch these grasshoppers by hand and with small tree branches, carefully remove their hind legs and put them in buckets during rainy seasons.
Grasshoppers as a source of income
Although grasshoppers represent a fundamental aspect of tradition to other nations, some people make money by selling them.
Residents who eat grasshoppers as a fried snack or with pap distinguishing them by names such as Xitirititi, Thagamavele, and Xibudungwa.
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Dr Barbara van Asch from Stellenbosch University and her colleague Bronwyn Egan from the University of Limpopo both recognise the importance of edible insects in culture and their nutritional value.
"This tradition, lasting for hundreds of years, offers not only a delicious meal but a healthy one with low cholesterol," said Van Asch.
