Are bats considered a delicacy in some parts of the world?

Off the coast of Tanzania, along Africa's eastern shore, lies the island of Pemba. Although it's not a typical tourist destination, Pemba's stunning coastlines are dotted with coral reefs, lush mangroves, and fragrant clove trees. But even more fascinating than its natural beauty is the unique wildlife that calls Pemba home.

The Pemba flying fox bat, one of the largest bat species on the planet, has a wingspan that can reach up to 5.5 feet (1.6 meters). Since the 1990s, conservationists have been working tirelessly to protect its declining population. This bat species was once a common feature on Pemba’s dinner menus, but excessive hunting led to the International Union for the Conservation of Nature (IUCN) designating it as endangered in 1992.

Although the IUCN raised the flying fox bat's conservation status from endangered to vulnerable in 2008, it remains a common dish in some parts of Africa and Asia. With over 1,100 bat species worldwide, making up about a quarter of all mammal species, the largest and most substantial varieties are found in the Eastern hemisphere.

Bats as a Culinary Delight

In places like China, Thailand, Guam, and even Australia, it's not uncommon for travelers to encounter bats in local food markets and restaurants. Fruit bats, especially the large flying fox bat, are the most sought-after species for consumption. On Pemba Island, locals often roast their bats, while in other cultures, bat meat may be added to soups or stir-fried dishes. In his 1976 book 'Unmentionable Cuisine,' Calvin W. Schwabe, a champion of unusual foods, shared a Samoan recipe for bat. After skinning and gutting the bats, Schwabe recommended cutting the meat into pieces and either baking or deep-frying it with salt, pepper, and onions.

In 'Extreme Cuisine,' celebrated chef Anthony Bourdain warns adventurous eaters about a strong, pungent odor that emanates from simmering bat meat. However, the taste is reportedly much milder. Like many exotic meats, bat is said to taste surprisingly similar to chicken. To prepare bat meat at home, Bourdain suggests seasoning it with peppers, onions, or garlic (similar to a roasted chicken recipe) to help mask the strong scent.

Fruit Bats and the Risk of Disease

Sampling local bat may not be advisable due to recent medical findings. In Guam, officials have linked flying fox bats to a form of dementia known as ALS/PDC, with the native Chamorro people experiencing a rate of this condition 50 to 100 times higher than other groups. Although fruit bats’ diet of insects and fruit seems harmless, they can also carry dangerous diseases. For instance, fruit bats in Gabon have been known to carry the Marburg and Ebola viruses. Experts are especially concerned about bats transferring pathogens after eating fruit or transmitting diseases through their saliva, as seen with the Nipah virus in Malaysia. Therefore, if offered deep-fried bat, travelers may want to prioritize their health and politely decline this exotic delicacy.