You might reconsider once you've seen these… From cheese maggots to rotten eggs, these are some of the world’s weird foods.
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In the northern coast of Spain in the region of Galicia and Asturias, percebes or goose neck barnacles.
These strange-looking sea crustaceans live attached to rocks and are picked off by divers. In Spanish tradition, the percebes are boiled in salt water, or seawater and some recipes add bay leaves to the pot. Olive oil is optional.
A popular street food in the Philippines, balut is a developing duck embryo. The egg is boiled and eaten out of the shell. Ideal balut is 17 days old and all contents inside the egg are edible. A variation of this dish consists of a mixture of salt, chili, vinegar, and garlic to season the egg before consumption.
There is something fishy about these oysters. They're not related to seafood at all.
Made of bull, pig, or sheep testicles pounded flat, this delicacy is coated in flour and fried crispy, served with a sauce.
This dish is mainly eaten as an appetizer and found in the American West.
Escamoles are an Aztec dish, mainly eaten in Mexico City and the surrounding areas. This delicacy is made of edible larvae and pupae of ants, and known as the insect caviar; making it one of the most bizarre foods around the world. The escamole can be added to guacamole or made into a sauce with serrano peppers, garlic, butter, and onions. The consistency is similar to cottage cheese and has a nutty, buttery flavor.
A delicacy of Sardinia, formaggio marcio, or rotten cheese, the cheese is derived from Pecorino. The casu’s uniqueness is the fermentation that comes from digestion of larvae from the cheese fly. The larvae are added to the cheese to further ferment and break down the fats. The clear white maggots are removed before consumption, some people choose to keep them. The taste itself is of heavy ammonia. It is paired with a strong red wine and placed on flat bread.
A traditional indigenous Andean dish, cuy is essentially guinea pig. The traditional Peruvian way to prepare cuy is fried, but broiled and roasted recipes are prevalent as well. It is also estimated that Peruvians consume around 65 million a year.
Hákarl is a national dish of Iceland hung up and fermented for 4-5 months.
There is a pungent smell of ammonia and fishy taste. Typically the Greenland shark is used for this which is poisonous when eaten fresh, essentially rotting the meat will make it edible. Traditionally, the meat is cut into small cubes and eaten with a shot of Brennevín liquor.
Translating to “soured herring”, suströmming has been a Northern Sweden staple since the 1500s. Just enough salt is used to prevent the raw herring from rotting, it is left fermenting for a least 6 months. When opening, the gases released have an incredibly strong odor and thus usually eaten outdoors. The herring is eaten on thin bread, or tunnbröd. Diced onions, sour cream, tomato, and chopped dill are used as condiments. The smell is so bad that some airlines have banned it from planes and thus making it on our bizarre foods around the world list.
Flipper pie is a traditional dish from the Newfoundland and Labrador region of Canada primarily eaten in April and May during the annual seal hunt.The main ingredient? Young harp seal flippers. Other ingredients include pork fat, beef broth, onions, garlic, and potatoes.
Blood tongue, or zungenwurst is a German head cheese. The primary ingredients are pig’s blood and pickled beef tongue.
Beef fat, bread crumbs, and oatmeal are also added to form this German delicacy. Before eating a slice is browned in butter or bacon fat.
Loosely translating to “big-bottomed ants”, these small bites are typically served as a snack in the Santander region of Colombia and surrounding areas. These specific breed of ants are packed with protein and low in fat, making it a healthy snack. Locals tout their aphrodisiac qualities and roasted in salt and oil or covered in chocolate.
Pídàn as it is known in China is made by preserving duck, chicken, or quail eggs in a mixture of salt, clay, ash, quicklime, and rice hulls. The eggs are left for months; the yolk becomes a creamy, dark greenish grey, the white becomes a dark brown jelly.
The egg itself smells of ammonia and sulfur. The taste is salty. The eggs can be eaten as is or are sometimes wrapped in ginger root.
This dish is eaten in Thailand and surrounding countries such as Singapore, Indonesia, and Guam. The Thai version of this dish uses a fruit bat well cleaned with skin intact and served whole. The broth is a mixture of coconut cream, water, finely sliced ginger, chopped scallions, and salt to taste. It is said bats taste just like chicken.
Mainly eaten in the town of Skuon, this delicacy involves an edible species of tarantula, the Thai zebra tarantula.
The protein is tossed in MSG, sugar, and salt; crushed garlic is browned and the spider is tossed into the pan until it’s legs stiffen — signaling it is fully cooked. The taste of the spider is said to be that of a mix of chicken and cod.
Found in central Australia, the grubs are eaten by indigenous Australians.
A staple to the native population these grubs leak a brownish fluid when picked up and can be eaten raw.