What is the name of a rat that is eaten as food? - briefly
The rodent commonly consumed as food is the «cane rat», also called the grasscutter. It belongs to the genus Thryonomys and is native to sub‑Saharan Africa.
What is the name of a rat that is eaten as food? - in detail
The rodent most frequently identified as a food source is the species commonly called the «Norwegian rat» (Rattus norvegicus). In many Southeast Asian markets this animal is sold simply as rat meat, but the scientific name distinguishes it from other rodents. A second widely consumed species is the «African giant pouched rat» (Cricetomys gambianus), known locally in West Africa as the bush rat. Both species are classified as edible rodents and are marketed under those specific names rather than generic terms.
Key characteristics of the two primary edible species:
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«Norwegian rat»
- Habitat: urban and agricultural environments worldwide.
- Size: 20–25 cm body length, weight up to 500 g.
- Culinary use: stewed, fried, or incorporated into soups in Chinese, Vietnamese, and Cambodian cuisine.
- Nutritional profile: high protein (≈20 % of fresh weight), moderate fat, significant levels of B‑vitamins and minerals such as iron and zinc.
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«African giant pouched rat»
- Habitat: savanna and forest edges in sub‑Saharan Africa.
- Size: up to 1 kg, with a large cheek pouch used for food storage.
- Culinary use: roasted whole, barbecued, or ground into a paste for traditional dishes in Ghana, Nigeria, and Cameroon.
- Nutritional profile: comparable protein content to poultry, lower cholesterol, and a favorable fatty‑acid composition.
Regional variations influence preparation methods. In northern Vietnam, the meat is often marinated in lemongrass and fish sauce before grilling. In Ghana, the animal is seasoned with chili, onions, and palm oil, then slow‑cooked to tenderize the muscle fibers. Across these cultures, the designation «edible rat» or the specific species name replaces any generic label, providing clarity for consumers and regulators.