Mungwin Matters: Discover the Climate-Savvy Snack Taking Over Cameroon

Longhorn Grasshoppers

Edible insects, particularly "Mungwin"—the longhorn grasshopper—have been a staple in the diets of many across the globe for decades. In the Northwest Region of Cameroon, these seasonal insects herald the arrival of the Dry season. For many, Mungwin represents more than just a food source; it embodies cherished childhood memories. I fondly recall my days at STS Kumbo, sneaking out under the cover of darkness to attend morning mass, only to gather at Cathedral Kumbo with containers in hand, racing to collect as many grasshoppers as we could beneath the glowing bulbs. Similarly, my time at St. Augustine’s College Nso was marked by a passionate rush after preps to scoop up these crunchy treasures.

 

Back then, our homes would come alive with excitement as the aroma of roasting Mungwin filled the air. It was a euphoric experience, transforming the act of foraging into a delightful protein-rich bounty.

Today, this activity has transcended local bounds, especially as Bamenda, a bustling city, hosts an even larger demand for Mungwin. Innovative catching methods have emerged, featuring white fluorescent bulbs mounted on poles, flanked by sheets of zinc. The grasshoppers are attracted to the bulbs, often landing on the zinc sheets, which slope down into drums or basins below. This nighttime catch-and-collect practice has evolved into a lucrative market, with families in Bamenda reportedly earning millions of FCFA from harvesting and selling Mungwin. A well-prepared 1.5L container can fetch up to 5,000 FCFA—a price that reflects the delicacy's savory delight.

Researching further, I discovered the multifaceted benefits of Mungwin. This insect not only bolsters the local economy but also serves as a highly nutritious food source. According to the National Institutes of Health, grasshoppers are hailed as a sustainable protein option, boasting about 20 times the efficiency of beef in terms of greenhouse gas emissions, water use, and land requirements.

Economic Embrace

Speaking with a long-time vendor at Bamenda's main market, she reflected, "I don’t play with this business. Whenever Mungwin season begins, I dive right in. I have a steady stream of customers, and this venture supports my family." Some of her clients order the delicacy to send to relatives abroad, underscoring the grasshopper's role as a financial lifeline. Youths in the area also hawk Mungwin, using their earnings to cover personal expenses and education.

 Nutritional Benefits Galore

Mungwin offers remarkable health benefits:
 Easily Digestible: Mungwin is gentle on the gut and aids metabolism, especially beneficial for growing children.
 Protein-Rich: Packed with essential amino acids, grasshoppers are   a boon for muscle development and repair.
 Healthy Fats: With high levels of unsaturated fats like omega-3 and omega-6, they promote heart health.
 Mineral Source: Grasshoppers are abundant in minerals such as iron, zinc, calcium, and magnesium.
 Antioxidants: They help protect the body from oxidative stress, providing anti-inflammatory benefits.
 Gut Health Support: The chitin in grasshoppers acts as a prebiotic, nourishing beneficial gut bacteria and aiding digestion.
 Weight Management: The protein content promotes satiety, potentially assisting in calorie control.

  Environmental Advantages

Grasshopper farming surpasses conventional livestock production in many ways:
 Minimal Greenhouse Gas Emissions: Grasshoppers emit significantly fewer greenhouse gases, making them a climate-friendly protein source.
 Efficient Feed Conversion: They convert feed into body mass more effectively than traditional livestock.
Sustainable Land and Water Use: Grasshopper farming requires less land and water, often manageable in compact, vertical systems.
Waste Utilization: Insects can convert organic waste into valuable biomass, contributing to a circular economy.

Interestingly, longhorn grasshoppers are enjoyed in various countries, including Zambia, Kenya, Uganda, and Tanzania, suggesting that exporting them could be a viable venture. A friend in France even shared his quest for Mungwin, finding only a different species in an African shop after seeing enticing photographs online.

Some argue that consuming insects may be even more sustainable than a vegan diet, as many insects are unintentionally killed during vegetable farming. Rather than discarding them, they could serve as a viable food source.

Mungwin transcends mere economic contribution or nutritional value; it offers a sustainable alternative to traditional protein sources. By embracing this extraordinary insect, we not only celebrate our culinary heritage but also take a step toward reducing our carbon footprint, showcasing Mungwin as a reliable, eco-friendly protein solution worthy of promotion and preservation.

By Bamenjo Petronilla