Curiosity about different cultures often leads us to discover unique and unusual foods. Some dishes may seem bizarre to outsiders but are beloved in their home countries. Let’s explore 18 fascinating and strange foods from around the globe.
Fried Tarantulas in Cambodia
In Cambodia, fried tarantulas are a popular snack. These large spiders are deep-fried until crispy and seasoned with garlic and salt. They are said to taste like a cross between chicken and cod. Originally eaten out of necessity during times of food scarcity, they have now become a tourist attraction.
Balut in the Philippines
Balut is a fertilized duck egg with a partially developed embryo, commonly eaten in the Philippines. The egg is boiled and typically served with salt, chili, and vinegar. It’s believed to be an aphrodisiac and is enjoyed for its rich, savory flavor. Many locals see it as a nutritious delicacy.
Hákarl in Iceland
Hákarl is a traditional Icelandic dish made from fermented shark meat. The meat undergoes a lengthy curing process to remove toxins and is then hung to dry for several months. Known for its strong ammonia smell and fishy taste, Hákarl is often served in small cubes as part of Iceland’s culinary heritage.
Casu Marzu in Italy
Casu Marzu is a Sardinian cheese that contains live insect larvae. This soft cheese is left to ferment and attract flies, whose larvae break down the fats, creating a creamy texture. Despite its controversial nature, Casu Marzu is considered a delicacy and is eaten with bread and strong red wine.
Century Eggs in China
Century eggs, also known as hundred-year eggs, are a Chinese delicacy. These eggs are preserved in a mixture of clay, ash, and salt for several weeks to months. The yolk turns dark green or black, while the white becomes a translucent jelly. They have a pungent smell but a rich, creamy flavor.
Escamoles in Mexico
Escamoles, often referred to as “insect caviar,” are ant larvae harvested from the roots of agave plants in Mexico. These tiny eggs are cooked and enjoyed in tacos, omelets, or on their own with butter and spices. They have a slightly nutty flavor and are prized as a delicacy.
Surströmming in Sweden
Surströmming is fermented Baltic herring, known for its extremely strong smell. The fish is lightly salted and left to ferment for several months. It is traditionally eaten with thin flatbread, potatoes, and onions. Despite its pungent aroma, many Swedes enjoy it as a special treat.
Jellied Moose Nose in Canada
Jellied moose nose is a traditional dish among indigenous communities in Canada. The nose is boiled, sliced, and then cooled into a gelatinous form. It’s often served in slices, much like head cheese. The texture is unique, and it is considered a cultural delicacy.
Sannakji in South Korea
Sannakji is a dish of live octopus in South Korea. The octopus is cut into small pieces and served immediately, with the tentacles still squirming. It is typically eaten with sesame oil and seeds. The experience is both thrilling and flavorful, though it requires caution due to the suction cups.
Witchetty Grubs in Australia
Witchetty grubs are large, white larvae of moths and are a staple in the diet of Aboriginal Australians. They are often eaten raw or lightly cooked and are said to taste like almonds when raw and like scrambled eggs when cooked. These grubs are highly nutritious and a source of protein.
Beondegi in South Korea
Beondegi are silkworm pupae commonly eaten as a snack in South Korea. They are boiled or steamed and then seasoned. These crunchy morsels are typically sold by street vendors and are known for their nutty flavor and high protein content. They are a popular treat among locals.
Escargot in France
Escargot, or edible snails, is a famous French delicacy. The snails are cooked with garlic, parsley, and butter, and served in their shells. They have a chewy texture and a rich, buttery flavor. Escargot is often enjoyed as an appetizer in gourmet French cuisine.
Huitlacoche in Mexico
Huitlacoche, also known as Mexican truffle, is a fungus that grows on ears of corn. It turns the kernels into spongy, grey-black masses. This unique ingredient is considered a delicacy and is used in quesadillas, soups, and other dishes for its earthy, mushroom-like flavor.
Mopane Worms in Southern Africa
Mopane worms are the larvae of the emperor moth and are a traditional food in Southern Africa. They are usually dried or smoked and can be eaten as a snack or added to stews. These worms are high in protein and have a crunchy texture when dried.
Kumis in Mongolia
Kumis is a traditional Mongolian drink made from fermented mare’s milk. It has a slightly sour taste and a low alcohol content. Airag is a staple in Mongolian culture and is believed to have health benefits. It’s often enjoyed during celebrations and festivals.
Chantile has been obsessed with logic puzzles, jigsaws, and cryptograms since she was a kid. After learning she was taught how to play chess wrong by a family friend (so they could win), she joined her school chess club and the rest is history.
