"Domestic Deer" or How Rat Dishes Became Part of National Cuisine in Different Parts of the World
For us, eating rats is a desperate gesture associated with hunger. These rodents were eaten on ships in distress, in besieged fortresses, and where the elements or war left people without a harvest. But in some cultures, rats are not an emergency food at all, but a traditional product. They are prepared not out of desperation, but because they are part of the local cuisine.
The Adi people have a curious saying: No rats, no festival. Where does it come from? The Adi live in the foothills of the Himalayas, in the Indian state of Arunachal Pradesh. They live in small communities, each of which speaks its own language and follows its own customs. At the same time, they have a lot in common. For example, every year all the Adi celebrate Aran, a spring festival that marks the awakening of nature.
During the Adi holiday, religious ceremonies are held, songs are sung, danced and fun is had. Of course, there is no shortage of treats. The main dish of the celebration is bul-bulak oing. This is a spicy stew made from rat guts, paws and tails with the addition of spices and ginger. It is also prepared for other holidays, but it is on Aran that the dish is considered indispensable and is prepared in especially large quantities.
The Adi people value rats very highly. They are considered a delicacy and are often given as gifts on holidays. For a child's birthday, two rats are given - already cleaned, gutted and skinned. At a wedding, the groom is obliged to present a pair of rats to the bride's parents as a token of gratitude for raising their daughter. Now do you understand why the rat is so strongly associated with celebration among the Adi?
In India, the Dalits, an untouchable caste, generally eat anything that can satisfy their hunger. These people often live in extreme poverty - sometimes their only possession is a loincloth. Rats are the Dalits' main source of protein and the only meat they can afford.
The Dalits live in rat-infested slums in the cities. Catching a rodent and roasting it over a fire is a simple matter. Dalits are sometimes derisively called rat-eaters, but this does not bother them. Sometimes they hire themselves out to look after fields or warehouses just so they can catch rodents.
Dalits cook rats very simply. They use the whole meat and do not remove the skin. The rodents are roasted on a spit or grill right with the fur. Brave travelers who nevertheless decided to try this dish are often pleasantly surprised. According to them, the burnt fur gives a bitter taste, but the meat itself is tender and quite tasty. However, for tourists this is an extremely risky delicacy - there is a risk of catching a whole list of diseases and parasites.
In Africa, they are also not averse to snacking on rat meat. But, unlike India, where rodents are caught using old methods, here a whole industry of breeding these animals in captivity has emerged. Not far from the capital of Cameroon, Yaounde, are the largest rat farms on the entire Black Continent.
The farms do not breed ordinary rats, but cane rats. They differ from the ones we are used to in their huge size and vicious character. Cameroonians value the meat of these animals more than chicken and rabbit meat. To make it a real delicacy, the animals are carefully looked after and fattened. Therefore, rat meat supplied from farms is very expensive.
A captive-bred cane rat can reach 60 cm in length and weigh between 6 and 8 kg. In the wild, these herbivores live in the swampy forests of Central and East Africa. They got their name from their love of bamboo shoots and reeds. Their meat is distinguished by its delicate taste and high protein content.
Chinese cuisine knows no taboos – it seems that you can find almost any living creature in it. Rats are no exception. According to ancient chronicles, during the Tang Dynasty, before 900 AD, these rodents were even served at the emperor’s court.
True, only newborn rats were prepared for the imperial table - tender and still without fur. They were baked whole in honey and eaten with chopsticks. Over time, this dish disappeared from the palace menu, but the people continued to value it. Peasants ate not only babies, but also adult rodents. In some regions of China, rats are still popular. They are called strangely - domestic deer. Perhaps this name seems more appetizing to people.
Scientists have repeatedly studied the love of different nations for rat dishes. They have come to the conclusion that in the countries of Asia, Africa, Oceania, as well as in Australia and New Zealand, rodents are not eaten because of hunger. Local residents simply do not consider these animals to be dirty or unacceptable. Here, rats are treated the same way as we treat rabbits or nutria. These rodents do not scare anyone, and many even prefer their meat to pork or beef.
As for the taste, the reviews of those who tried rat meat for the first time vary. Some do not find anything special in it, while others claim to have been pleasantly surprised. Most likely, the taste is influenced by various factors - the degree of fatness of the animal, its diet and, of course, the method of preparation.
Many people note that rat meat tastes like chicken or rabbit. The meat of a bamboo rat that was fed grain is even compared to lamb. The least appetizing rodents are those caught on the street, especially in cities - their meat is often tough and has an unpleasant taste. It is important to remember that rats are carriers of serious diseases, including the plague. For India, where this disease still remains a danger, this fact is especially important.
Such a diversity of culinary traditions makes you wonder: would you be ready to try an exotic rat dish if it were prepared according to all the rules and considered a delicacy? Or will cultural prejudices be stronger than curiosity? Share your opinion in the comments!