AN UNDERGROUND DELICACY FULL OF PROTEIN, FREE FROM HARMFUL CHEMICALS- RAT MEAT

It’s Been a While… Rediscovering Rat Meat as a Culinary and Nutritional Treasure

I have been a bit underground, trying to find balance. Whilst underground, some vivid memories came to mind. An underground rodent that is also meat. The mere thought or mention of eating a rat may end up with some of you in the ICU or cause goosebumps. However, for many grounded people around the world, rat meat is a much-anticipated culinary treat. The only challenge is that it’s hunted, not domesticated like poultry and other livestock. During World War II, some POWs at Changi Camp are said to have survived only on rat meat. The only sad thing is they did not know it was rat meat until they were released.

Our old man used to go to the pub on weekends and would always bring us some surprise delicacies. Top of the list was the humble rat, roasted and tasty. That is how we got a taste of traditional culinary delights like birds, ishwa, and duck meat.

Today, we go underground to explore rat meat and how this sharp-mouthed animal has the potential to transform our dinner tables and livelihoods too! The diversity of our cuisine is what makes it so mysterious. After reading this article, the Government at large may need to consider embracing rats as part of gastronomy instead of fighting for their extinction.

Rat meat, when roasted, mostly tastes lean, slightly gamey, with a faintly sweet or nutty undertone. Some say it tastes like wild chicken or rabbit meat.

According to Neurostew, the nutritional value of rat meat is heartier than we can ever imagine. An average rat, weighing 300g, contains a surprising number of calories at 648. It’s packed with 63g protein and 33g fat. Neurostew compares this to 300g of lamb shoulder, interestingly, lamb shoulder only provides 402 Calories, 61g of protein, and fewer grams of fat, at only 16.

According to an FAO report, at least 11 species of rodents are used throughout Central and South America as sources of meat, and a similar number of species are consumed throughout Africa.

In Zimbabwe, the most common place to find **rat meat** is along major highways outside the city. Traders often sell them roasted and skewered on sticks to passing drivers. In rural markets, rat meat can be found in open-air markets. In farming communities, local boys and hunters catch them in maize fields after the harvest.

In some countries, rats are not just a rodent but a way of life and part of tradition, handed down from generation to generation. Several rodent species in South and Central America are highly appreciated as culinary items, and some are even farmed much like pigs and cows.

East Africa, in Malawi, they are said to hunt field mice in cornfields for food. They string the mice on sticks and cook them. Salted or dried, the mice are a popular delicacy in markets and roadside stalls in both urban and rural Malawi.

Rodent meat is so popular in some Asian countries that it is even sold in supermarkets. “Rats are tinned in the Philippines, sold as STAR meat (rats spelled backwards) in supermarkets, often eaten at weddings in Vietnam, and usually considered a delicacy by most Southeast Asians.” Cambodia exports up to 2 tonnes of wild rats to Vietnam per day at the peak of the “rat season.” So next time you buy tinned meat from across the oceans, be sure you know what you are partaking in.

The state of West Virginia showcases rat stew as part of its traditional local cuisine. The cleaned, skinned animals are cut up and dropped into a bubbling broth along with wild onions, garlic, and other local vegetables and served at gatherings or family dinners.

Creative Ways to Prepare Rat Meat

A recipe for grilled rats, Bordeaux-style, calls for the use of alcoholic rats that live in wine cellars. These rats are skinned and eviscerated, brushed with a thick sauce of olive oil and crushed shallots, and grilled over a fire of broken wine barrels.

Rat pie is a dish that straddled the classes in Victorian Britain. Traditionally a delicacy from the north of England, one recipe for rat pie that appeared in the Sheffield Independent newspaper on 22 April 1879 suggests preparing and cooking it in the same way as a rabbit pie. The rats should have their tails and skin removed before being dressed and washed and cut into four pieces. It was also recommended that the meat should be combined with a little pork fat before being encased in pastry, to create a sort of jelly like an aspic. Sometimes rats would be fried in hot oil to remove all the hair, or they could be skinned and boiled.

Nutritional Value of Rat Meat

Rat meat is a rich source of lean protein, essential minerals like iron and zinc, and healthy fats, nutritional content varies by species, such as the African Giant Rat.

Vitamins & Minerals: Rich in potassium, zinc, magnesium, and phosphorus, especially within limb muscle and brain tissues. ([Source: ResearchGate]

(https://www.researchgate.net/publication/49588431_The_Nutrient_Composition_of_the_African_Rat))

Caution

Rat meat can be safe to eat if it comes from clean, plant-eating wild populations and is cooked completely, but urban rats are unsafe and carry serious diseases. Wild rats may carry parasites or pathogens, meaning proper cooking and sourcing are critical for safe consumption. City rats are not recommended for consumption.

Disclaimer:

The content is for informational purposes only and does not constitute medical advice, diagnosis, or treatment. Always seek medical advice from a qualified healthcare provider. Never disregard professional advice or delay seeking it because of something you have read here.

Dr Precious Sibiya is a stroke survivor and advocate for natural healing. She is also a mother of 4 sons, sister, daughter, friend, and mentor. An avid Wellness Practitioner, she can be reached at:

Email: precioussibiya2014@gmail.com

Mobile: 0775 369467

Rat meat nutrition in Zimbabwe