Major Edible Insect Species in East Africa: A Review

Edible insects are increasingly recognized as a sustainable solution to food insecurity, a source of income, and a solution to some environmental challenges. East Africa, home to nearly 100 edible insect species, provides a rich diversity of insects that are deeply embedded in local diets and cultures. This review highlights the major edible insects consumed in Uganda, Kenya, Tanzania, Rwanda, and Burundi, including termites (Macrotermes spp., Pseudacanthotermes spp.), grasshoppers (Ruspolia differens), caterpillars (Cirina butyrospermi, Dactyloceras lucina), and crickets (Acheta spp., Brachytrupes spp.). Common preparation methods include roasting, frying, and boiling, reflecting traditional practices and cultural preferences. Beyond nutrition, edible insects support livelihoods and contribute to ecological sustainability by recycling organic waste. However, overharvesting and habitat loss pose threats to their availability. This review underscores the potential of edible insects in East Africa to enhance nutrition and livelihoods, while calling for research, conservation, and supportive policies to promote their sustainable utilization.