The nests of swiftlets, as seen in this picture, are harvested to make a sought-after soup. Photo: Supplied/Food for Mzansi
It might not be something that is well known in Mzansi – and I confess it is definitely not on my bucket list of dishes to try – but bird’s nest soup is a prized delicacy in some parts of the world. So much so that farming with these birds has become a niche agricultural industry.
Because it is made from the actual nests of swiftlet birds, bird’s nest soup is one of the most expensive delicacies in Asian cuisine and people are making a fortune in farming edible bird’s nests. 
Legend has it that for hundreds of years Chinese communities across China, Taiwan, Hong Kong, and Singapore boiled and ingested these birds’ nests. This was done particularly by older people, the ill or pregnant, or by people seeking a bit of a facial glow.
The birds build the nest by weaving together strands of their own spit, using it glue their nest hundreds of feet high on sheer cave walls.
According to an article in Smithsonian Magazine, when the nest is cooked it yields a slick, nearly flavourless broth “that’s prized for such medicinal chestnuts as increased longevity and, you guessed it, libido”.
According to the article the monetary incentive is shocking as swiftlet nests can sell for more than $2,400 (currently around R40 000) per kilogram. 
The taste of the soup remains can vary greatly, depending on its origins. Writer and chef Andrew Zimmern wrote that the soup’s flavour depends largely on the geographic region of the nest. 
“I love nests harvested near the ocean. They offer a sea-salty, briny flavour. The birds eat primarily saltwater fish, the nests are full of their saliva, sputum, and droppings. It only makes sense that the nests would taste of sea.
“Some chefs like to play up the salty flavour (and sometimes sliminess) of the soup. I’m cool with that. To me, it just tastes like Mom’s chicken soup, seasoned with bird spit and lots of slimy chunks,” wrote Zimmern. 
Although very profitable, farming swiftlet nests is a very sticky business. One must endure the noise hundreds of birds and of course the stickiness of the nests themselves. 
The nests are traditionally harvested from caves. People use bamboo poles to reach the nests, then scrape them from the cave walls. As the demand for this delicacy grew, humans had to find new ways of harvesting them and the idea of farming the nest was introduced. 
There are many ways to farm these nests, however an article from New Scientist recommends that one easier way is to build concrete bird houses. 
“These, in a cornfield in Selangor, Malaysia, are fitted with electronic tweeters playing swiftlet calls to attract the birds. Inside the structures, male swiftlets meticulously build their nests over 35 days, coughing up thick phlegmy strands of spit to bind it. The nests are often harvested before eggs are laid, so the birds build more,” according to the article. 
ALSO READ: The chicken feather revolution has begun
Get the Mzansi Flavour newsletter:  A weekly serving of craveable recipes and handy lifestyle tips.
Zolani is an award-winning journalist and holds a National Diploma and a B Tech in journalism, he is a journalist at heart with a particular interest in developmental journalism, politics, African development stories, environment, and global and national current affairs. He started to develop an interest in writing and storytelling at a young age after he co-authored a folk tales children’s book in 2005 titled Our Stories, Amabali Ethu. After graduating, Zolani worked at various government institutions where he worked in the marketing and communication departments specialising in media liaison and editorial management. His passion for developmental journalism saw him being a co-founder of a community newspaper in Stellenbosch, Umlambo News. He has also worked for the Group Editors as a journalist for the George Herald and is also the editor of Idinga community newspaper. Zolani loves books, especially on Africa’s politics, history, stories, and biographies of African leaders who have made a significate contribution to the continent’s socio-economic wellbeing.
It might sound strange to you, but the nests of swiftlet birds are harvested to make a sought-after soup and…
RECIPE: Cape Malay curry is known for combining sweet and savoury flavours. Cape Town-born chef Bernard Hartzenberg infuses it with…
Celebrating holidays and traditions like Easter in a state of lockdown may be a norm we have no choice but…
Karabo Phiri had a business science degree in hand with plans of becoming an economist, but her love for food…
LIVE NOW: Watch live as the minister of agriculture, land reform and rural development, Thoko Didiza, signs the much-anticipated Agriculture…
With 11 global awards in the first three years of its existence, Food For Mzansi is much more than an agriculture publication. It is a movement, unashamedly saluting the unsung heroes of South African agriculture. We believe in the power of agriculture to promote nation building and social cohesion by telling stories that are often overlooked by broader society.
Contact us
Office: +27 21 879 1824
WhatsApp line: +27 81 889 9032
Marketing: +27 71 147 0388
Copyright © 2021 Food for Mzansi
Login to your account below

Please enter your username or email address to reset your password.


Shop Sephari