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Top 15 weirdest food in the world

Top 15 weirdest food in the world
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Top 15 Weirdest Food in the World

If there’s an element that differentiates one culture from another, that’s the food. Dishes made out of all sort of ingredients can be spotted in the typical cuisine from all over the globe.  
 
If you are a traveler visiting an unknown country, all flavours will be a beautiful discovery for your mouth. So, enjoy and learn as much as you want with the weirdest world typical food.

Fried tarantula in Cambodia

Fried tarantula is one of the favorite appetizer of Cambodian people. They can eat just the bodies, which are known to have a similar texture to melted cheese, or the legs, too, that taste like potato chips.

Tarantulas - Cambodia
@jaiprakashsingh

Fertilized eggs in Philippines

It is a pretty common dish in Asia and it’s accompanied with beer generally. The egg is boiled just right before the baby bird breaks the shell. Duck is the most used animal to make it; it’s very aphrodisiac and it’s full of proteins. Its traditional name is balut.

Tuna eyes in Japan

This is an exquisite dish very popular in the Nippon country, where people eat these organs fried with sesame oil, garlic, ginger and soy sauce. The tastiest part is the fat that surrounds the eye itself.

Bird’s nest soup in China

This typical dish is made out of the nest that the swift birds build with their own saliva. The texture is very unique and the taste is delicious. When the nest mixes with some liquid, it turns gelatinous. The traditional recipe is made with almond milk, so the taste is pretty sweet.

Whale fat and skin in Greenland

This dish is typical from the indigenous Inuits and they call it muktuk. Made with blubber and raw skin, can be eaten by itself or finely breaded and fried with soy sauce. The texture is oily or rubbery, depending on how it’s cooked and the taste is very nutty.

Cheese with worms in Italy

Originally called Casu Marzu, this is a sheep cheese that is riddled with insects’ larvae, which are added to the fermentation process. The acids from their systems break down the fats of the cheese, that ends up liquidy and soft. And of course, the larvae are still alive when eaten.

Beondegi in Korea

Simply silkworms. They may seem uneatable to western flavours and textures, but in Korea, they are sold as a popular snack in street markets. They get toasted and (very) seasoned and people say the taste is similar to wood.

Civet excrements coffee in Indonesia

This feline usually eats coffee grains, but won’t digest them completely, so once they’re out of the animal’s’ body, the grains are recollected to prepare (as it’s said) one of the most delicious types of coffee in the world.

Civet excrements coffee - Indonesia
@Anand Osuri

Hákarl in Iceland

It’s a national dish that consists in cured shark meat, that goes through a long fermentation process and is hung to dry for several months. It has a strong fishy smell, that makes first-timers eat it with a shot of some typical spirit.

Haggis in Scotland

It’s a mixture of different ingredients: the sheep’s heart, liver, lungs, onions, oatmeal and suet. Everything is poured in the stomach of the animal and seasoned with salt and spices. Can be accompanied with potatoes or salad.

Bacon Ice cream in USA

The idea first appeared in an english comedy sketch, “The Two Ronnies”, ten years before, but it came to life in New York, in 1982, as an April’s Fool Day experiment. This ice cream flavour is created by adding bacon to the eggs and freezing the mixture.

Bacon-Ice-cream-USA
@opacity

Khash in Armenia

This is made with the head and feet of the cow and it’s typically a winter dish. These lovely parts of the cow are mixed into a soup that takes one whole night to get cooked completely. It is seasoned just with salt, vinegar and lemon juice.

Stinkheads in Alaska

The Yup’iks prepare this traditional dish with fermented salmon heads, that are buried in the ground in order for them to get almost rot. After a couple of weeks letting nature freely act, the heads are harvested and eaten, sometimes with stink eggs (same concept is applied to salmon roe).

Witchetty grub in Australia

It was born in Australia’s Indigenous families that lived in the desert. If these larvae are eaten raw (yes, alive), they taste like almonds, but if they’re cooked, they get crispy and on the inside, has the consistency of scrambled eggs.

Frog legs in France

In France, the parts that are cooked are the end of the back and back legs and they can be grilled, baked, fried… There are many ways to prepare them. The texture and taste are very similar to chicken, nothing harsh. A delicious sauce to dip in is the one made with garlic and cream sauce.

Frog-legs-France
@T.Tseng

Traveling does not only let you know how other people live, it allows you to taste a little bit of the culture, literally and metaphorically. So step out of the routine of your everyday life and try new things: it will always be an enriching experience. As part of our good resolutions of the year, discover a whole new culinary world with different cultures.

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