Unusual Delicacies from Around the World
Explore unique and exotic dishes from different corners of the globe, from the Greenlandic Kiviak made with seal and razorbels to Colombian Hormiga Culona ants, Peruvian Cuy (guinea pig), Canadian stuffed moose heart, French frog legs, German Resskopf sausage, and South Korean Beondegi silkworm nymphs.
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KIVIAK Kivyak is a Greenlandic dish made of hundreds of dead razorbels stuffed into the carcass of a dead seal. The seal is then sealed to make it completely airtight, coated with oil to repel flies and worms, and then fermented for three months Greenland
HORMIGA CULONA THICK-BOTTOMED ANTS ARE A POPULAR DELICACY IN COLOMBIA, WHERE THEY ARE BAKED OR FRIED AND EATEN LIKE PEANUTS CULONA ANT HAS MANY HEALTH BENEFITS, IT IS AN EXCELLENT SOURCE OF PROTEIN AND IS CONSIDERED AN APHRODISIAC. MOST PEOPLE REPORT THAT THEY HAVE A VERY CRUNCHY AND SMOKY FLAVOR Colombia
CUY GUINEA PIG CUY IS HUGELY POPULAR IN PERU AND IS VERY EASY FIND. IT IS ESSENTIALLY GUINEA PIG WHICH CAN BE COOKED IN A NUMBER OF WAYS SUCH AS SPIT-ROASTING OR FRYING.TOURISTS OFTEN WANT TO TRY CUY AS IT HAS GAINED A REPUTATION AS A MUST-TRY DISH WHEN VISITING THE COUNTRY. THIS MEANS THAT STALLS AND RESTAURANTS WILL SERVE THE DISH TO TOURISTS ALL YEAR ROUND, EVEN THOUGH IT IS MOSTLY EATEN BY PERUVIANS ON SPECIAL OCCASIONS. IT IS ALSO EATEN IN OTHER PARTS OF SOUTH AMERICA SUCH AS COLOMBIA AND BOLIVIA BASICALLY ANYWHERE WHERE GUINEA PIGS ARE CONSIDERED TO BE A PEST RATHER THAN A PET. THE COOKED GUINEA PIG IS THEN COMMONLY SERVED WITH POTATOES AND VEGETABLES Peru
STUFFED MOOSE HEART Canada! The land of the moose, home of the embalmed heart of the moose. In fact, this dish does something very typical of the interesting dishes we uncover in Travel Food Atlas. Like dishes like this Peruvian dish made from cow hearts, using all available organs of an animal instead of just eating the meat is a common trend. Canada
FROGS LEGS Frog legs are a famous French dish consisting of frog legs, cooked in a wide variety of ways. Also known as Cuisses de Grenouilles, frogs' legs can be either grilled, cooked in soup, fried, baked, boiled, sauteed or battered and fried. Frog legs are known to be packed with nutrients such as protein, omega-3 fatty acids, vitamin A and potassium. In terms of taste and texture, frog meat is believed to have many similarities to chicken and fish. France
RESSKOPF resskopf is a type of German sausage made by cooking various animal parts and internal organs in broth. It is then gelatinized and cut into sausages to be eaten cold, either on its own or in sandwiches. Germany
BEONDEGI Beondegi is a South Korean delicacy consisting of cooked silkworm nymphs, usually either boiled or steamed. It is a very common street food snack where they are served in a paper cup with a toothpick. Beondegi has a strong, noticeable flavor but not unpleasant and is said to smell like burnt wood. The texture is most unusual because the larvae are like little bags that, although almost empty, sometimes explode in the mouth when they form. South Korea
COCONUT WORMS The coconut worm is a type of snout beetle in its larval stage. Also known as Duong Dua in Vietnamese, a coconut worm is light yellow in color, generally sweet in taste and about 3- 5 cm long in size. Usually eaten alive, a single coconut worm sells for about 25,000 Vietnamese dongn Vietnam. Vietnam
CENTURY EGGS These eggs are made by keeping duck, chicken or quail eggs in a mixture of clay, ash, lime and salt for several weeks or months. The resulting egg has a black-green color on the outside and has a very smooth, soft texture on the inside. They are often eaten with rice or gum and some say they have a slightly sulphurous taste China
FRIED TARANTULAS Just like fried chicken, fried tarantulas are a popular street food in Cambodia. Tarantulas are fried in oil and served with sauce. They are often served with gravy and some say they taste like chicken. If you're brave enough to try them, be sure to remove the fangs and venom glands before eating! The fangs and venom glands are located on the front of the spider near the mouth. Be careful when removing them, as they can still deliver a painful bite even when removed from the spider's body. Fried tarantulas are an acquired taste, but when in Cambodia Cambodia
