What is the name of an edible rat? - briefly
The rodent commonly eaten is the muskrat (Ondatra zibethicus). It is prepared by roasting, stewing, or frying.
What is the name of an edible rat? - in detail
The edible rodent most frequently referenced in culinary contexts is the African giant pouched rat, commonly called the cane rat or grasscutter. Its scientific designation is Thryonomys swinderianus, a large murid native to sub‑Saharan Africa. The species reaches a body length of 40–60 cm and can weigh up to 5 kg, providing a substantial amount of meat per individual.
Culinary use concentrates on regions where the animal is harvested from the wild or raised on small farms. Primary consumption occurs in Nigeria, Ghana, Cameroon, and the Democratic Republic of Congo. Traditional preparation methods include:
- Roasting whole carcasses over open fire, yielding a smoky flavor and crisp skin.
- Boiling cuts in seasoned broth, producing tender meat for soups and stews.
- Frying sliced portions, often marinated with local spices such as pepper, ginger, and garlic.
Nutritional analysis shows that the meat contains approximately 20 % protein, 8 % fat, and significant levels of iron and zinc, comparable to poultry and superior to many fish species. The high protein content supports dietary needs in rural communities where livestock options are limited.
Economic impact derives from both informal market sales and organized farming initiatives. Small‑scale producers report average yields of 3–4 kg of meat per animal, with market prices ranging from 2 USD to 4 USD per kilogram, depending on regional demand. Governmental regulations in several countries classify the species as a domestic animal, allowing controlled breeding and reducing reliance on wild capture.
Health considerations emphasize proper handling and thorough cooking to eliminate zoonotic parasites such as Trichinella and Hymenolepis. Recommended internal temperature for safe consumption exceeds 71 °C, aligning with standard meat safety guidelines.
Research into domestication aims to improve growth rates, disease resistance, and feed efficiency. Selective breeding programs focus on traits such as rapid weight gain and docile temperament, facilitating integration into commercial meat production systems.
In summary, the cane rat (grasscutter) represents a culturally significant source of protein in West and Central Africa, offering culinary versatility, nutritional value, and economic opportunity when managed under regulated farming practices.