The countries where rats are on the menu
https://www.bbc.com/future/article/20151207-the-countries-where-rats-are-on-the-menuOn 7 March every year, in a remote village in the hills of north-east India, the Adi tribe celebrates Unying-Aran, an unusual festival with rats as the culinary centrepiece. One of the Adi’s favourite dishes is a stew called bule-bulak oying, made with the rat’s stomach, intestines, liver, testes, foetuses, all boiled together with tails and legs plus some salt, chili and ginger.
Rodents of all kind are welcomed in this community, from the household rats often seen around the house to the wild species that dwell in the forest. The rat's tail and feet are particularly appreciated for their taste, says Victor Benno Meyer-Rochow, at Oulu University, Finland, who interviewed several members of the Adi tribe for a recent study into rats as a food resource.
Rodent meat is the most delicious and best meat they can imagine
The answers he got revealed a different view of the pesky pests. The respondents told Meyer-Rochow that rodent meat “is the most delicious and best meat they can imagine.
“I was told: ‘No party; no happiness if there is no rat available: to honour an important guest, visitor or relative, to celebrate a special occasion; it can only be done if rats are on the menu.’â€
Depending on the number of traps set, on a good day between 30 and 100 rats may be caught by a single rat hunter (Credit: Meyer-Rochow & Megu)