In Africa, even mosquitoes can be considered beneficial—but only after they’ve been transformed into food. Before becoming a delicacy, these tiny insects must go through a rigorous process.
While traditional methods of mosquito control might not be satisfying, Africans have developed a unique approach: turning mosquitoes into protein-rich patties. Countless mosquitoes are captured, crushed, and compressed into dense cakes, then grilled over charcoal until they take on the appearance of edible food.
Skilled cooks can turn 500,000 mosquitoes into a single patty, no more than 6 centimeters in diameter. After all, even mosquitoes are a source of meat. In Africa, it’s a daily story of one species overcoming another. 
The Making of Mosquito Patties
Mosquito patties are a specialty of East Africa, particularly in Malawi. Despite the rigorous processing, which ensures the mosquitoes are thoroughly dead, diners often feel a mix of fascination and hesitation when eating them.
Cooking is done outdoors, where open flames and smoke act as natural deterrents against other predators. After all, it’s not always clear who’s the hunter and who’s the hunted.
Through this culinary practice, humans assert their dominance over other species. In just 10 minutes of slow frying, mosquitoes transition from pests to protein. The sizzling melody of cooking echoes through the valleys, creating a rhythm no beatboxer could replicate.
For many Malawian men working away from home, the highlight of their day might be bringing home two bottles of beer and sharing mosquito patties fried by their sisters.
The Flavor of Mosquito Patties
The taste of mosquito patties is as wild as the African landscape. Each bite is unpredictable, as the flavor varies depending on the blood the mosquitoes have consumed. Some say mosquitoes that have bitten hyenas taste like spoiled garbage, while those that have bitten lions are considered a delicacy, reserved for chiefs and said to have aphrodisiac properties.
Most patties, however, taste like dried beef, as mosquitoes primarily feed on grazing animals and occasionally children.
The Art of Mosquito Hunting
In Malawi, a landlocked country with limited transportation, people have developed unique ways to survive. Every July, families embark on mosquito-hunting expeditions.
Using buckets or basins coated with vegetable oil and syrup, they swing them through the air, trapping thousands of mosquitoes in the sticky mixture. Contrary to popular belief, these mosquitoes aren’t caught by hand—a skilled hunter can capture over 10 million mosquitoes in a single evening.
For Malawians, these pests are a gift from nature, a source of organic protein that rewards hard work.
Cooking and Preservation
The best way to cook mosquitoes is by frying them. Wealthier families might even preserve excess patties by soaking them in honey and air-drying them, allowing the patties to last for over a decade.
With mosquitoes disappearing after November, the period from July to November is the prime hunting season. During this time, some tribes hunt mosquitoes with the intensity of eradicating a species, storing their catch to last through the winter.
A Bold Culinary Tradition
While mosquito patties might ease homesickness for some, few outsiders dare to try them. The cautiousness of tourists contrasts sharply with the boldness of East Africans.
Due to the limited mosquito population, Malawians also hunt a similar insect called midges, which share mosquitoes’ blood-sucking habits and are equally suitable as food.
The Origins of Mosquito Cuisine
Malawi, one of the world’s poorest countries with a GDP per capita of just $381, didn’t always have this unusual culinary tradition. The country’s namesake, Lake Malawi, is a vital food source, but the mosquito swarms around the lake during the rainy season are a nuisance. Falling near the lake is akin to donating blood to nature.
“Since mosquitoes can feed on us, we can feed on them,” the Malawians decided.
Initially, they adopted the British method of frying fish and chips to cook mosquitoes, but it required too much oil. Later, they switched to a steak-frying technique.
The oil itself is unique—extracted from a species of vegetarian mosquitoes that feed on castor plant sap. Using mosquito oil to fry mosquito patties is a truly immersive experience.
A Culinary Legacy
Malawi’s innovative approach to food has even inspired others. A Pakistani man named Khan learned the art of mosquito hunting during a visit to Malawi and brought the technique home.
However, due to the lower mosquito population in Pakistan, Khan had to mix the insects with beef scraps and flour, creating a hybrid patty fried in oil. These “mosquito fritters” became a street food sensation.
The first Malawian to embrace mosquito cuisine deserves recognition. They solved the protein shortage problem by looking to the skies for answers.
Today, mosquitoes in Malawi may think twice before swarming, and the people have become the vampires’ gravediggers.
