10 Strange foods from all over the world

10 Strange foods from all over the world

THE STOMACH LINING OF VARIOUS ANIMALS WITH A SPONGE-LIKE HONEYCOMB TEXTURE. LOOKS LIKE SOME WEIRD KIND OF SEA PLANT LIFE AND HAS A PECULIAR AND NOT ENTIRELY APPETIZING RUBBERY TEXTURE. SERVED UP WITH VARIOUS SAUCES TO ADD FLAVOR OR SIMPLY WITH AN ACCOMPANIMENT LIKE ONIONS.

ALSO KNOWN AS ‘INSECT CAVIAR’, THIS DISH IS MADE OF THE EDIBLE LARVAE AND PUPAE OF ANTS, HARVESTED FROM THE TEQUILA OR MESCAL PLANT. CONSIDERED SOMETHING OF A DELICACY, IT IS SAID TO HAVE THE CONSISTENCY OF COTTAGE CHEESE AND A BUTTERY, NUTTY TASTE.

IS THIS WEIRD? I MEAN, FRENCH WAITERS WILL STILL ASK FOREIGNERS OVER AND OVER AGAIN IF THEY KNOW WHAT THEY ARE GETTING THEMSELVES INTO, BUT SURELY THIS IS PRETTY WELL KNOWN NOW. IT’S MADE UP OF GOOD QUALITY RAW GROUND BEEF, SERVED WITH ONIONS, CAPERS, RAW EGG AND SEASONED WITH WORCESTER SAUCE AND OTHER CONDIMENTS, USUALLY WITH RYE BREAD OR FRIES ON THE SIDE. CONSIDERING I LIKE MY STEAK SERVED BLUE THIS WAS ALWAYS THE NEXT LOGICAL STEP – AND MAN, IS IT GOOD.

WHAT’S THERE TO SAY? BASICALLY THE BACK END AND BACK LEGS OF A FROG, GRILLED, BAKED, FRIED OR STEWED. WITH THE TEXTURE OF CHICKEN WITH A VERY FAINT TASTE OF FISH, IT’S ONE OF MY FAVOURITE KIND OF MEATS. TRY IT WITH CHILLI AS PART OF CANTONESE CUISINE OR ROASTED AND SERVED WITH A GARLIC AND CREAM SAUCE – BEAUTIFUL!

MADE USING THE MEAT, SKIN AND INNARDS OF THE SOFT-SHELL TURTLE IN EAST ASIA OR THE SNAPPING TURTLE IN THE UNITED STATES, THIS IS CONSIDERED SOMETHING OF A CHINESE DELICACY. HOWEVER, AFTER SEEING TURTLES SLAUGHTERED IN THE HONG KONG WET MARKETS I VOWED I’D NEVER EAT THIS DISH. THAT AND THE FACT SHREDDER ALWAYS THREATENED TO TURN THE TEENAGE MUTANT NINJA TURTLES INTO TURTLE SOUP, THE BASTARD.

THIS ASIAN DELICACY IS MADE FROM THE NEST OF THE SWIFTLET BIRD, WHO INSTEAD OF COLLECTING TWIGS FOR ITS BED, BUILDS IT OUT OF ITS OWN GUMMY SALIVA, WHICH GOES HARD WHEN EXPOSED TO AIR. USUALLY THE BUILT HIGH UP ON CLIFF FACES, HARVESTING THEM IS A DANGEROUS BUSINESS AND MANY PEOPLE DIE EACH YEAR. WHETHER ITS ‘RUBBERY TASTE’ IS WORTH THIS HUMAN SACRIFICE, I’VE YET TO FIND OUT.

HISTORICALLY THE STAPLE MEAT FOR INDIGENOUS AUSTRALIANS, KANGAROO IS HIGH IN PROTEIN AND LOW IN FAT, MAKING IT A PRETTY HEALTHY CHOICE. IT’S GAMEY IN FLAVOUR AND SERVED IN MULTIPLE WAYS, FROM A SIMPLE STEAK TO SAUSAGES OR BURGERS. ALTHOUGH SOME ANIMAL GROUPS ARE AGAINST THE HUNTING AND HARVESTING OF KANGAROOS FOR MEAT, MANY ECOLOGISTS SEE FARMING NATIVE ANIMALS AS MUCH BETTER FOR THE FRAGILE AUSTRALIAN RANGELANDS THAN CATTLE AND SAY IT COULD MASSIVELY REDUCE GREENHOUSE EMISSIONS.

A FAVORITE IN THE SOUTHWESTERN UNITED STATES, IT’S SAID TO TASTE A LITTLE LIKE FROGS LEGS. EXPERTS ADVISE BOILING THE MEAT OFF THE BONES BEFORE DIPPING IN EGG AND COVERING IN SEASONED SALT MIX, FLOUR AND BREADCRUMBS. DEEP FAT FRY AND MUNCH AWAY.

SERVED DRY AND COVERED IN HARD AND SPINY ARMOUR, THIS ISN’T A SNACK YOU WANT TO BITE INTO. ACCORDING TO ONLINE ACCOUNTS, YOU WANT TO BREAK OF A LEG AND PEEL OPEN THE SKIN TO GET AT THE GREEN COLOURED MEAT INSIDE. HOPEFULLY IT WON’T REGENERATE IN YOUR STOMACH…

MADE FAMOUS BY THE SIMPSONS, THIS LITTLE DELICACY HAS THE POTENTIAL TO BE DEADLY IF PREPARED INCORRECTLY. AS SUCH, ONLY CHEFS THAT HAVE BEEN DRILLED TO PERFECTION ARE ALLOWED TO HANDLE THE SERVING OF THE PUFFERFISH. STILL, IT’S SAID TO MAKE ONE MEAN LITTLE SASHIMI DISH.