Civet de rousette is a traditional dish, considered by many to be a great delicacy. The preparation consists of marinating carrots, leeks, bouquet garni, salt, and pepper, in red wine and then adding pieces of fruit bats. More traditional, bougna style option, is to cook and serve bats in banana leaves.

This is one of the unique dishes served during important festivals such as the Festival of Yam although sadly, due to high demand, fruit bat species has been in decline.