The gastronomic delights of some countries may seem not only strange, but even creepy, if you do not look at local delicacies from the point of view of human omnivorousness. Therefore, if you have weak nerves or conservative views on food, you should not get acquainted with these culinary horrors.
Indonesian flying fox soup
This soup will include not only the carcass of a flying fox, whose meat does not have a pronounced taste, but also its wings, hair, claws and fangs.
Centenary eggs
In Thailand and China, locals and daring foreigners love to feast on centennial chicken eggs. To prepare such a strange dish, eggs are immersed in a mixture of lime, salt and ash directly in the skin and the container is tightly closed for up to 4 months. The white and yolk become jelly-like, darkening to brown and greenish shades, emitting a persistent ammonia aroma.
Beondegi's favorite Korean snack
Silkworm pupae are boiled or stewed with spices and served with sauce. Many Koreans also compare the woody taste of this delicacy to rubber.
A true northern delicacy - maktak
Residents of Canada, Greenland and Chukotka often suffer from a lack of vitamins C and D. Therefore, Inuit and Eskimos have learned to freeze the skin and subcutaneous fat of beluga whales and whales, sometimes frying them in breadcrumbs. However, maktak is most often consumed raw.
Bird's nest soup
An expensive and at the same time creepy dish from the nests of swifts-swifters will cost gourmets a tidy sum. The nests themselves are made of dried bird saliva, so the soup is very similar to jelly.
Mexican whitlacoche
This spooky dish comes from a fungus that infects the ears of corn. The spores grow very quickly and over time, healthy grains begin to resemble truffles in appearance. They are used in many local dishes, calling the whitlacoche a national delicacy.
Extreme Japanese Dessert - Wasp Bake
A fairly modern dish that will amaze all lovers of animal protein. Crispy rice flour cakes are generously seasoned with boiled wild wasps.
Sannakchi - live snack
Korean restaurants offer a rather creepy dish called sannakchi. This popular snack is made from the twitching tentacles of a live octopus, generously seasoned with vegetable oil.
Mexican escamoles
Raw and fried giant black ant eggs, flavored with chili and guacamole sauce, are most often served with tacos. This strange dish, according to Mexicans, is not only tasty, but also healthy. Due to the fact that eggs are difficult to obtain, escamoles are quite expensive.
Hop shrimp
Before serving the dish, live shrimps are poured with strong alcohol. Thanks to this, they practically stop moving and do not resist during cleaning from the shell.
Latin american kui
In Peru, Ecuador and Colombia, they love to fry or stew whole guinea pig carcasses, serving them on a large platter with vegetables. Kui tastes like tender and juicy rabbit meat.
Fetid heads
Eskimos in Alaska traditionally cook the famous tepa dish, which consists of rotten fish heads. This delicacy is perceived by the locals rather as the most optimal way to obtain nutrients from all the prey. After the catch, the salmon heads, and sometimes their entrails, are placed in large wooden barrels and buried underground for several weeks. The resulting dish is eaten raw, not paying attention to the eerie aroma.
Blood with milk
African Maasai tribes during a drought replenish their water balance with cow's milk mixed with the blood of an animal. At the same time, the cow is not killed for meat, since it is quite valuable. The Masai do a little bloodletting, which is incapable of doing much harm to livestock.
Bloody pancakes
Scandinavian chefs bake pancakes in a special way, adding blood to the dough instead of milk. This strange dish is served with venison or pork and looks more like blood sausages than the usual ruddy dessert.
Haucarl - Viking heritage
One of the weirdest Icelandic dishes, haukarl, is made with shark meat. However, due to the large amount of fresh urea, such fish cannot be consumed. Therefore, the Vikings placed the cut meat in the pit and covered it with stones so that the animals would not dig out the prey. Within a few months, all the urea comes out of the rotten meat. After that, it is dried in the open air for a couple of months, while the aroma of rotten fish does not leave this dish even then.
Tuna eyes
The Japanese are very fond of making sushi with stewed or fried tuna eyes, which can also be found in the supermarket. Many argue that in taste and consistency, this delicacy resembles an octopus with rubbery skin and soft, greasy entrails.
Blood tofu
People in China and Hong Kong like to add a strange product like blood tofu to their dishes. It is made from coagulated pork or duck blood. The dish is boiled to a jelly state, cut into pieces and added to local soups and vegetable stews.
African mopane caterpillars
The vibrant mopane caterpillars have been declared by the United Nations to be the most mouth-watering and most edible, providing local residents with a free source of protein. Caterpillars are fried and boiled, after drying them in the sun.
Shiokara
Shiokara is one of the most specific dishes to be found in Japan. It is made from squid or other seafood marinated in its own juice along with the entrails. The dish is hermetically packed and kept in the marinade for at least a month before getting on the table of a Japanese gourmet.
