In Southeastern Nigeria, a unique delicacy has continued to thrive among the locals—palm tree worms, known by different names such as Okuka, Iton, or Akpa. These larvae, which are the immature forms of the stag beetle, are harvested from dead palm trees and have been a part of traditional cuisine for generations.
Despite their appearance, palm tree worms are widely enjoyed by those who appreciate their rich taste and high nutritional value. They are said to be packed with protein and essential minerals, making them a sought-after source of nourishment.
The worms can be eaten raw, smoked, or cooked, depending on personal preference and cultural practices. Some prefer them fresh, enjoying the natural texture and taste, while others opt for smoking or roasting, which enhances their flavor.
In many traditional dishes, they are fried, spiced, or added to soups and stews, offering a rich, meaty taste.
A local food vendor in Anambra State, who specializes in preparing the delicacy, described the worms as a “superfood” that is not only delicious but also highly nutritious. “People travel from different states just to buy them,” she said. “They are believed to improve health and provide energy.”
Palm tree worms are usually harvested from decaying palm trees, particularly in areas where oil palm cultivation is common.
The larvae thrive inside the trees, feeding on the decayed wood, making them easy to locate and extract. Harvesters carefully split open the trees to collect them before processing for sale.
Due to high demand, they are sold in local markets across southeastern Nigeria. Traders often sell them fresh, smoked, or dried, allowing buyers to choose their preferred form of consumption.
For many communities in the region, palm tree worms are more than just food; they are a symbol of tradition and a delicacy often enjoyed at family gatherings and special events. Some believe they offer medicinal benefits, including improved digestion and overall vitality.
Despite modern dietary changes, the popularity of Okuka, Iton, or Akpa remains strong among Southeastern Nigerians, proving that some traditional foods stand the test of time.
