Rat meat is a food that, while taboo in some cultures, is a dietary staple in others. Taboos include fear of disease or religious prohibition, but in many places their abundance has led to their inclusion into the local diet. In Northern India the Musahar community farm rats as an exotic delicacy. In the traditional cultures of the Hawaiians, rat was an everyday food for commoners. In West Africa rats are a major item of diet. The Giant rat, Cane rat and other species are eaten. According to the United Nations Food and Agricultural Organisation report, they now represent more than 50% of the locally produced meat eaten in some parts of Ghana.
Stewed Cane Rat
This is a local recipe that shows the the South American influence on West African Cuisine.
Brown rats were eaten openly on a large scale in Paris when the city was under siege during the Franco-Prussian War. Observers likened their taste to both partridge and pork. According to the “Larousse Gastronomique” rats are still eaten in parts of France and the following recipe comes from that book.
GRILLED RATS BORDEAUX STYLE
Alcoholic rats inhabiting wine cellars are skinned and eviscerated, brushed with a thick sauce of olive oil and crushed shallots, grilled over a fire of broken wine barrels.
RATS IN THE MOOD (from the Congo Cookbook)
Serving tips: Usually offered as a hors-d’ouvre, they are also delightful arranged on a platter of carrots, lettuce and cauliflower. Or just slide them into a hot dog bun?