What are large rats that are used as food called? - briefly
Large edible rodents are commonly referred to as cane rats (African giant pouched rats).
What are large rats that are used as food called? - in detail
The edible large rodent most frequently mentioned in culinary contexts is the cane rat (Thryonomys swinderianus), also known as the grasscutter. It belongs to the family Thryonomyidae, not to the true rat genus Rattus, and can reach weights of 3–5 kg. In West Africa—Nigeria, Ghana, Cameroon, and surrounding countries—cane rat meat is a traditional protein source, prepared by grilling, stewing, or smoking. Its flavor is described as mildly gamey, and the meat is high in protein (≈20 g per 100 g) and low in fat.
Another sizeable species consumed as food is the African giant pouched rat (Cricetomys gambianus). This member of the Muridae family can exceed 1 kg and is harvested in parts of Central and East Africa. Culinary uses include roasting whole animals, slicing the carcass for kebabs, or drying the meat for preservation. The species is valued for its lean flesh and relatively fast growth, making it a candidate for small‑scale farming.
Key characteristics of these rodents:
- Taxonomy: cane rat – Thryonomys; giant pouched rat – Cricetomys.
- Size: 1–5 kg, considerably larger than common house rats.
- Habitat: cane rat inhabits savanna and cultivated fields; giant pouched rat prefers forest edges and agricultural lands.
- Distribution: primarily sub‑Saharan Africa; occasional reports from Southeast Asia for large field rats (Rattus spp.) used locally.
- Culinary preparation: grilling, braising, smoking, drying; spices such as pepper, ginger, and local herbs are typical.
- Nutritional profile: high-quality protein, essential amino acids, iron, zinc; lower cholesterol than many domestic meats.
- Safety considerations: thorough cooking eliminates parasites (e.g., Hymenolepis spp.) and bacterial contamination; sourcing from reputable hunters or farms reduces risk of zoonotic disease.
In summary, the large rodents that appear on menus across several African regions are identified as cane rats and African giant pouched rats. Their size, nutritional value, and cultural acceptance make them distinct from the smaller commensal rats commonly found in urban settings.