In these hilly areas of northern India, the Mizo people have developed a close relationship with a particularly smelly stink bug. This beetle is perhaps better known by its scientific name, Udonga montana. Locally called, “thangnang,” this bamboo-feeding insect is considered a delicacy and major food source. Beyond its significance as a transportation link, it is very important to this community’s cultural heritage. The Mizo people have been savoring thangnang for more than 100 years. They especially gorge on it during a special phenomenon called “mautam,” when bamboo flowers en masse, creating an explosion of insects.
This sustainable harvest of Udonga montana respects the Mizo people’s traditional strategy of using biological integrity to manage pest populations. When each specific season comes around, they are out there harvesting thangnang. With the use of this method, they’re able to control the pest population and do so without exterminating the entire forest ecosystem. Insects are largely collecting during the month of May. They come back again in September and October, on the same cycle as the bamboo’s flowering pattern.
“The Mizo community has a traditional system for harvesting, processing, and consuming thangnang,” explained local expert Victor Meyer-Rochow. He emphasized the nutritional benefits of these insects, stating, “Why kill insects when they per se are nutritious?” This philosophy guides the community’s practices, turning what was once viewed as a pest into a cultivated food source.
The ritual of thangnang harvest consists of operating the fishing net-like instrument to pluck colorful bugs from the banana tree trunks. Once it’s ready to be harvested, the insects are washed and soaked in warm water. This meticulous preparation serves to intensify their flavor and texture before they’re ground into a smooth thick paste.
The resulting paste serves dual purposes. It can be processed into a fragrant cooking oil, which is highly sought after in local markets, fetching about 100 rupees (approximately £1) per litre. You can ferment it further and process it into a stable protein-rich paste. This nutritious animal feed helps further integrate thangnang into the local food system.
Udonga montana probably has the strangest taste, and it’s an acquired one at that. Those who grew up eating it are most likely to appreciate it. For many Mizo families, thangnang is about more than just what they eat, it is deeply tied to their cultural identity. Salemkulhthangi, a long-time consumer of thangnang, noted, “We have been eating thangnang for more than 100 years.” This centuries-old tradition demonstrates the role of locally-sourced foods in a Mizo’s daily diet and way of life.
Besides the nutritional benefits of Udonga montana, its harvesting brings greater impacts to environmental sustainability. The Mizo community sustainably controls pests and diseases with this abundant natural resource. This method maximizes green-space preservation and provides deep and nutritional assistance simultaneously. Today, this approach marks a deepening recognition and respect for indigenous food systems. They’re an essential part of the solution to our food security and climate crisis.
As interest in sustainable food sources continues to rise globally, the Mizo community’s practices surrounding Udonga montana offer valuable lessons. Their commitment to traditional methods not only helps preserve their cultural heritage but promotes sustainable living practices that can inspire other communities facing similar challenges.