African Giant Millipedes Explained: Archispirostreptus gigas vs the Chocolate Millipede

"African Giant Millipede" is one of the most-searched terms in the millipede hobby, and also one of the most confusing — because it isn't a single species. It's a loose common name that gets applied to several large African millipedes, and that vagueness causes real problems when you're trying to find accurate care information for the animal actually in front of you.

This guide clears it up. We'll explain what people usually mean by "African Giant," how the famous Archispirostreptus gigas compares to the African Giant Chocolate Millipede (Ophistreptus guineensis) we stock, and how to keep a large African millipede well whichever one you end up with — because the care is broadly similar across the group.

What does "African Giant Millipede" actually mean?

In the strictest sense, "African Giant Black Millipede" usually refers to Archispirostreptus gigas — one of the largest millipedes in the world, capable of exceeding 30cm, dark and glossy, and historically the species most associated with the name. It's the one that turns up in documentaries and on the "world's biggest millipede" lists.

But in the UK hobby, the phrase gets used much more loosely. A whole range of large Spirostreptid millipedes from across Africa — different genera, different sizes, different exact requirements — get sold and discussed under "African Giant" or close variations of it. That's how you end up with two completely different animals sharing a common name, which is exactly the kind of confusion that leads to someone caring for one species using care sheets written for another.

The single most reliable way to know what you've got is the scientific name. Common names drift; binomials don't. If a millipede is sold to you as simply "African Giant" with no Latin name attached, that's worth questioning.

The Chocolate Millipede vs Archispirostreptus gigas

The African Giant Chocolate Millipede (Ophistreptus guineensis) is frequently compared to A. gigas, and it's easy to see why — in overall body shape and proportions they're genuinely similar, both being large, cylindrical Spirostreptids. But there are real differences worth understanding.

Colour and appearance. This is the most obvious one. Where A. gigas is dark — often a near-black that can look a little dull — the Chocolate is a rich, warm chocolate-brown to reddish-tan with a glossy sheen that catches the light. Many keepers find the Chocolate the more striking of the two precisely because of that warmth and lustre.

Size. Both are large. The Chocolate reaches around 25–26cm, which is a serious, impressive animal by any measure. A. gigas can grow larger still, sometimes beyond 30cm, and holds the reputation as the bigger of the two.

Origin and hardiness. This is the practically important difference. The Chocolate comes from the dry savannah regions of Ghana and Nigeria, where it experiences distinct dry and rainy seasons rather than constant humidity. That makes it notably drought-tolerant — more forgiving of humidity fluctuations than many tropical millipedes, which is a genuine advantage for newer keepers or anyone who occasionally forgets to mist.

The scent. A small but charming point: Chocolate Millipedes are reported to produce a faintly chocolate-like scent in their defensive secretion, which some keepers trace the common name to (though the colour is the more obvious explanation).

An honest note on the taxonomy: there's some uncertainty in the hobby about whether everything sold as Ophistreptus guineensis is genuinely a single species. The recorded scientific distribution doesn't always match the localities reported in the trade, and it's possible more than one species circulates under the name. For day-to-day keeping this changes nothing — the care advice below holds — but it's the honest position, and it's exactly why the scientific name matters when you're trying to pin down what you have.

How to keep a large African millipede

The reassuring thing is that the big African Spirostreptids share broadly similar requirements, so once you understand the principles you can keep any of them well. Here's what a large species like the Chocolate needs.

Space and enclosure

These are big animals and they need room. A floor space of around 60×20cm is the baseline for the Chocolate, and bigger is better — especially for a group. A large plastic storage box with ventilation, a converted aquarium, or a glass terrarium all work. Provide thick branches and cork bark for climbing, because the Chocolate, like the closely-related Ghana Speckled Leg, is surface-active and spends a lot of time above ground rather than permanently buried. Make the lid secure — juveniles are better escape artists than you'd expect.

Substrate and depth

Substrate is the most important part of any millipede setup, because it's their main food source as well as where they moult. For a large species, depth is critical: aim for substrate at least as deep as the animal is long, which for a 25cm Chocolate means a substantial 18–20cm or more. Use organic, pesticide-free topsoil mixed with crumbled white-rotted hardwood and dried leaf litter, topped with whole leaves and soft rotting wood. Our full substrate guide covers the mix and depth in detail — it's worth reading before you set up.

Temperature and humidity

The Chocolate wants 24–28°C, tolerating up to around 30°C — it's a warm-climate species that appreciates more heat than some. In a typical UK home you'll likely need a heat mat on a thermostat, particularly in winter. Mount it on the side of the enclosure above the substrate line, never underneath — a mat beneath a burrowing millipede cooks it from below and can be fatal.

Humidity sits around 60–80%. The Chocolate's drought tolerance gives you more margin than something like a Red Fire Millipede, but don't take that as licence to let it dry out completely — a bone-dry substrate means the millipede can't feed, because its mouthparts need the wood and leaves kept soft by moisture. Mist every few days or when the surface starts to dry.

Diet and calcium

The substrate does most of the feeding, but the Chocolate is an enthusiastic, unfussy eater that happily takes cucumber, melon, banana, oranges and cooked sweetcorn, plus moss and lichen. Offer occasional protein, and keep calcium available at all times for healthy moulting and breeding. Remove uneaten fresh food within a day or two to prevent mould.

Lifespan and patience

This is where the big African species shine. With good care the Chocolate can live 7–10 years — far longer than many commonly available millipedes, and a genuine long-term relationship. Growth is slow, though: juveniles moult their way up to adult size over a long period, so don't expect a baby to become a 25cm giant in a few months. These are animals that reward patience.

So which "African Giant" should you get?

If what draws you to the hobby is a large, long-lived, impressive, forgiving display millipede, the African Giant Chocolate is a superb choice — big and striking, more forgiving than most tropical species thanks to its drought tolerance, and capable of being with you the better part of a decade. The closely-related Ghana Speckled Leg is another excellent large, active, beginner-friendly giant if you'd like to compare.

Whatever you choose, the principles are the same across the big African Spirostreptids: deep nutritious substrate, warmth, steady-but-not-excessive humidity, permanent calcium, and patience. Browse the full millipedes for sale collection to see what's in stock, read the best millipedes for beginners guide if you're choosing your first, and ask our live chat if you'd like help matching a species to your setup.