By the time I arrived, the village was alive with the smell of woodsmoke and the sound of children laughing near a compound where several women sat around large basins. I had come during the right season, July, when Igyô harvesting and preparation are at their peak. What I witnessed that afternoon was not just a cooking process. It was a tradition passed down through generations, one that connects the Tiv people to their land, their seasons, and each other.
What Is Igyô?
Igyô refers to the larval stage of a particular butterfly species that thrives on shea butter trees. Each year, around July and August, these larvae hatch and begin feeding on the leaves of the shea tree. For the Tiv people, this is more than a biological event. It marks the beginning of a short but valued harvest season.
The larvae are collected before they reach their next stage of development, which is when they would typically begin forming a protective shell ahead of metamorphosis. Timing matters here. Harvesters know exactly when the larvae are ready, usually after about a month of growth, because collecting them too early or too late affects both the yield and the taste.
Where This Tradition Is Practiced
While my journey took me to Tyowanye in Benue State, the practice of harvesting and preparing Igyô is common across Tiv communities in both Benue and Taraba States. These two states are home to the majority of Nigeria’s Tiv population, and shea butter trees grow abundantly across the region, creating ideal conditions for this seasonal harvest.
If you’re interested in learning more about the people and places behind this tradition, our guide on visiting the Tor Tiv Palace offers a broader look at Tiv history and customs in the region.
The Harvesting Process
Harvesting Igyô is a community affair. Families and neighbors often go out together, moving from tree to tree in search of the larvae clinging to shea leaves. The goal is to gather as many as possible while they are still in their edible stage, before they enter the shell-forming phase of their life cycle.
One of the women I spoke with, a mother of four who has harvested Igyô every year since she was a teenager, explained that experience helps harvesters recognize exactly which larvae are ready.
“You learn to tell by size and by how they move,” she told me. “If you wait too long, they start preparing to change, and that changes the taste too.”
How the Tiv People Prepare Igyô: Step by Step
Once the harvesting is done, the real transformation begins. The process is methodical, and every step plays a role in making the final dish safe to eat and rich in flavor.
- Harvesting as many larvae as possible. This first step depends on timing and community effort. The more hands involved, the larger the harvest, which is why it’s often a shared activity among families.
- Killing the larvae with hot water. Once collected, the larvae are placed in hot water or briefly boiled, typically for about three minutes. This step is a standard part of preparing many edible insects and larvae species around the world, and it ensures the Igyô is properly cleaned and ready for the next stage.
- Sun-drying. After this initial treatment, the larvae are spread out and left to dry naturally under the sun. Depending on weather conditions, this can take a day or more. Proper drying is essential, as it helps preserve the Igyô and prepares it for storage or immediate cooking.
- Cooking into a soup. Once fully dried, the Igyô is cooked into a soup using a flavorful mix of local ingredients, including fresh pepper, seasoning cubes, salt, alligator pepper, ginger, onions, and a small amount of palm oil. These ingredients combine to create a rich, savory base that complements the earthy flavor of the larvae.
- Grilling. The final step is grilling. After the Igyô has absorbed the flavors from the soup, it is grilled to give it a slightly firm texture and a deeper, smoky taste. This grilling step is what transforms the dish from a simple soup ingredient into the delicacy most people recognize as Igyô.
How Igyô Is Served
Once grilled, Igyô is typically served alongside popular Nigerian swallow foods. In Tyowanye, and across most Tiv communities, it’s commonly paired with:
- Akpu (fermented cassava swallow)
- Pounded yam
- Semo
- Eba
- Amara
- Tuwo (corn-based swallow, sometimes called “corn turning food”)
The pairing allows the rich, seasoned flavor of the Igyô to shine, while the swallow provides a filling, starchy base that’s typical of many Nigerian meals. For a broader look at how these staples fit into everyday Nigerian eating, see our feature on 20 Nigerian foods every tourist should try.
Why Igyô Matters to Tiv Culture
Beyond its taste, Igyô holds cultural and seasonal significance for the Tiv people. Its appearance each July marks a specific point in the agricultural calendar, and its preparation often becomes a communal event that brings families together.
Edible insects and larvae, a practice known scientifically as entomophagy, are consumed by communities across Africa and other parts of the world as a traditional and sustainable food source. The Food and Agriculture Organization (FAO) has documented the role edible insects play in food security and nutrition in various cultures worldwide. Igyô fits into this broader global practice, representing a uniquely Tiv contribution to a food tradition shared across many regions.
The Tiv people themselves are one of Nigeria’s largest ethnic groups, with a rich history and strong agricultural traditions rooted primarily in Benue and Taraba States. You can read more about their background via Encyclopaedia Britannica’s entry on the Tiv people. Their culinary customs, including the preparation of Igyô, reflect a deep connection to the natural rhythms of their environment.
My Personal Experience Tasting Igyô
When the grilled Igyô was finally served to me alongside a warm mound of pounded yam, I’ll admit I approached it with curiosity more than confidence. The texture surprised me. It was firm but not tough, with a smoky, peppery flavor from the grilling and seasoning that reminded me of well-spiced dried meat.
The alligator pepper and ginger came through clearly, giving the dish a warmth that lingered pleasantly. Dipped into the pounded yam, it made for a satisfying, hearty meal, one that felt distinctly rooted in the region I was visiting. It’s the kind of dish that rewards an open mind, and I left the experience with a genuine appreciation for the effort behind every step of its preparation.
Practical Tips for Tourists Interested in Trying Igyô
If you’re planning a visit to Benue or Taraba State and want to experience Igyô for yourself, here are a few things to keep in mind:
- Best time to visit: July and August, during the peak harvesting and preparation season.
- Where to look: Rural communities near shea butter tree clusters, particularly in areas like Buruku Local Government Area, are good starting points.
- What to expect: A multi-day process from harvesting to grilling, so timing your visit around community preparation days will offer the fullest experience.
- Respectful conduct: As with any cultural experience, approach the process with curiosity and respect. Ask questions, but allow locals to guide the interaction, and avoid treating the tradition as a spectacle.
For more travel guidance on exploring Benue State, check out our Makurdi travel guide and our roundup of the best places to visit in Benue. You may also want to read our guide on what tourists should know before eating Nigerian food to prepare for other regional dishes you might encounter.
Final Thoughts
My trip to Tyowanye gave me more than just a new dish to try. It gave me insight into how deeply food, season, and community are woven together in Tiv culture. Igyô isn’t simply about eating edible larvae; it’s about a tradition that has been carefully preserved and passed down, tied closely to the land and the people who tend it.
If you ever find yourself traveling through Benue or Taraba State during the summer months, seeking out Igyô is a worthwhile way to connect with a piece of authentic Tiv heritage. And if this journey has sparked your curiosity about Nigeria’s diverse food culture, explore more of our features in the Food & Cuisine section for your next culinary adventure.
Sources referenced:
- Food and Agriculture Organization (FAO), Edible Insects: fao.org/edible-insects
- Encyclopaedia Britannica, Tiv people: britannica.com/topic/Tiv
- Nigeria Tourism Development Corporation: ntdc.gov.ng
