Bold travelers and curious eaters often find themselves face-to-face with food that defy the norm.
Ready for a journey into the world of the weird and wonderful? Explore these dishes:
- Haggis: Sheep’s stomach stuffed with offal.
- Beondegi: Steamed silkworm pupae.
- Hákarl: Fermented shark.
- Century Egg: Preserved duck, chicken, or quail eggs.
- Frog Legs: Amphibian delicacy.
- Mopane Worms: Dryed or smoked, then cooked with spices.
- Tuna Eyeballs: Fishy treat.
- Jing Leed: Fried grasshoppers.
- Wasp Crackers: Insect-infused snacks.
- Sago Delight: Starchy grub dish.
Haggis (Scotland)
Scotland’s national dish, Haggis, is essentially a sheep’s stomach filled with various odds and ends (offal). Traditionally accompanied by neeps and tatties (turnips and potatoes), Haggis is a legendary meal that could make even the bravest foodie blush.
Who wouldn’t want a surprise directly sourced from a sheep’s tummy?
Hákarl (Iceland)
Hákarl is Iceland’s unique take on fermented shark.
The shark is buried, left to ferment, and then hung to dry for months until it reaches peak pungency.
An adventurous eater will find themselves wincing and wowing in equal measure.
Century Egg (China)
A Century Egg, also known as pidan, is not actually a hundred years old—it just looks like it. Preserved in a mixture of clay, ash, and quicklime, these eggs develop translucent, jelly-like whites and greenish yolks.
The complex flavors are an acquired taste that range from salty to mind-bogglingly savory.
Frog Legs (Sikkim & Goa)
In parts of India like Sikkim and Goa, frog legs are considered a delicacy. Often deep-fried or cooked in a spicy curry, they taste surprisingly like chicken, but with a slightly fishy twist.
Apparently, even frogs want to be poultry when they grow up.
Beondegi (South Korea)
Beondegi, or steamed silkworm pupae, is a popular snack in South Korea. Sold at street stalls and often washed down with a swig of soju, these crunchy critters are lauded for their nutty flavor and high protein content.
Nothing says “yum” like munching on a bug with a beverage.
Mopane Worms (Southern Africa)
Mopane Worms are quite the delicacy in various parts of Southern Africa.
Often dried or smoked, Mopane Worms are then rehydrated and cooked with tomatoes, onions, and a generous helping of spices.
They’re packed with protein, which is great news for your muscles but perhaps less so for your squeamish friends.
Tuna Eyeballs (Japan)
Tuna Eyeballs are a culinary curio in Japan. Typically simmered with soy sauce and mirin, the texture is somewhere between squid and hard-boiled egg.
Popping one of these into your mouth is a surefire way to gain bragging rights among your foodie friends.
Jing Leed (Grasshoppers, Thailand)
Jing Leed, or fried grasshoppers, are a common street food in Thailand. Seasoned with soy sauce and pepper, they are crispy and surprisingly addictive.
Skip the potato chips and munch on these for a unique snack that crunches back.
Wasp Crackers (Japan)
Hailing from Japan again, Wasp Crackers are exactly what they sound like—cookies infused with digger wasps. It’s part of the country’s unique approach to incorporating insects into their diet.
These cookies offer an extra crunch that could turn an afternoon tea into a story told at every other afternoon tea.
Sago Delight (Southeast Asia)
Sago Delight, popular in Southeast Asia, involves sago worms cooked in a variety of ways. Whether grilled or fried, these grub-filled dishes are considered delicacies.
Just think of it as pasta’s plucky, adventurous cousin, if pasta decided to run away and join a circus.
Weird and wonderful, indeed!