Food is an essential part of most cultures, and every corner of the globe boasts its unique culinary creations. While many dishes are celebrated worldwide, countless others remain obscure, often leaving the uninitiated scratching their heads in bewilderment. Today, I’m taking a look at 15 of the weirdest (in my opinion) dishes from around the world and rotten food seems to be far more popular than I ever would have guessed. Each dish has its own story that reflects the culture, history, and local ingredients of its origin.
Hákarl (Iceland)
Hákarl is fermented shark that has been a traditional Icelandic dish for centuries. Although I believe in trying most dishes once, even if just to say I have, this is a dish I think I’ll skip or replace with a more enjoyable alternative. The Greenland shark is buried underground for several months to ferment, then hung to dry for several more months. The result is a pungent dish with a strong ammonia smell and a taste that I’m sure is acquired. Often served in small cubes, hákarl is traditionally paired with a shot of Brennivín, a local schnapps. While it may sound off-putting to some, it is a unique part of Icelandic heritage and often considered a rite of passage for visitors.
Surströmming (Sweden)
Sweden's surströmming is fermented herring that is notorious for its strong smell. The fish is caught in the spring, fermented in barrels for several months, and then canned. The cans often bulge due to the fermentation process, making them a tricky item to handle. Surströmming is usually served with thin flatbreads and potatoes and is often consumed outdoors to mitigate the odour. Despite its overwhelming scent, I’m told it's a beloved dish among many Swedes, showcasing their rumoured affinity for bold flavours. With no offense meant to anyone, the thought of rotten fish does nothing for my stomach, so this is another one I’ll be skipping.
Cuy (Peru)
Here we delve into the debate about whether something is a pet or food. Cuy, or guinea pig, is a traditional dish in Peru and several Andean countries. While it may be a pet in many parts of the world, including my neck of the woods, in Peru, it’s considered a delicacy. Cuy is often roasted whole and served with potatoes and salad. It has a rich, gamey flavour, and is deeply rooted in the culture, often served during festivals and special occasions. The dish is not only a source of protein but also a symbol of Andean identity. However, when I think of eating a guinea pig, my childhood friend’s pet guinea pig, Prince (who turned out to be a girl), comes to mind so I’m not in a hurry to try this dish. I’ll shelve it with other animals I could never bring myself to eat.
Frog Legs (France & Vietnam)
While frog legs might not be completely unheard of, they often surprise those who are not familiar with this dish. Known as "cuisses de grenouille" in French, these tender legs are typically breaded and fried or sautéed in garlic and parsley. They are said to have a delicate flavour reminiscent of chicken, but with a texture all their own. Although I have previously only heard of them being served in France, I discovered (while researching this blog) that Frog legs are also enjoyed in other countries, including Vietnam. The fry or grill them after seasoning them with garlic, herbs, spices, chilli and lemongrass, enhancing their taste. Street vendors and restaurants serve them paired with rice or noodles. The consumption of frog legs reflects Vietnam's diverse culinary traditions, where fresh ingredients and bold flavours are celebrated. Since I love foods flavoured with lemongrass and chilli, I think I’d prefer to try these in Vietnam.
Century Eggs (China)
Century eggs, also known as hundred-year eggs or preserved eggs, are a Chinese delicacy made by preserving duck, chicken, or quail eggs in a mixture of clay, ash, and quicklime. The process transforms the egg’s colour, yielding a dark green or black yolk with a creamy texture and a strong flavour. The eggs are typically sliced and served with soy sauce and pickled ginger. They apparently have a unique taste and texture but, since I don’t eat eggs, I’ll won’t be verifying this.
Casu Marzu (Italy)
Casu marzu is a traditional Sardinian cheese known for containing live insect larvae. The cheese is made from sheep’s milk and undergoes a fermentation process that encourages the presence of cheese flies, whose larvae hatch and the maggots help break down the fats as they move through the cheese. This results in a soft, spreadable cheese with a strong flavour. While it may sound unappealing, many locals consider it a delicacy, often enjoyed with bread and wine. If knowing your cheese was made with the help of maggots doesn’t put you off, the choice of having it with the live maggots still squirming around in the cheese might do. Unfortunately, this is another one I won’t be trying. I’ll stick to maggot-free cheese.
Sannakji (South Korea)
Sannakji is a dish made from live octopus that is cut into small pieces and served immediately, often garnished with sesame oil. The tentacles still squirm on the plate, making it a rather adventurous dish for the faint of heart. The octopus is typically lightly seasoned and is known for its chewy texture and mild flavour. Eating sannakji is considered a delicacy in South Korea, and its presentation often garners attention for its sheer novelty. While I love octopus and make some great dishes with it, the thought of my food moving as I eat it really does put me off. Added to that, the octopus limbs have neurons which means there is the possibility of the suction cups along the tentacles, which maintain their gripping power, attaching to your throat which I’m sure must pose the potential for choking with fatal results.
Poutine (Canada)
While poutine is becoming more mainstream, its origins are rooted in rural Quebec, where it was invented in the late 1950s. This dish consists of French fries (or chips as we call them) topped with cheese curds and smothered in gravy. It’s a hearty and indulgent comfort food that can be found in diners and fast-food joints across Canada and Canadians swear it’s deliciousness. Of the dishes on this list, this one seems to be one of the tamer options and one I can definitely see myself trying. That said, it doesn’t really sound like the tastiest dish. I suppose only time will tell.
Rocky Mountain Oysters (United States)
Despite the name, rocky mountain oysters have nothing to do with seafood. This dish is made from the testicles of bulls, pigs, or sheep. The organs are often breaded, fried, and served with dipping sauces, especially in various regions of the United States. It is a classic example of "nose-to-tail" cooking, utilising parts of the animal that might otherwise be discarded. Rocky mountain oysters are often served at fairs and festivals, delighting adventurous eaters looking for something out of the ordinary. While these sound disgusting, I’m not sure if I would turn them down or have a taste, just to say I had. These fall in the same category as tripe, which I tried once and couldn’t bring myself to swallow. They may sound terrible but they’re better than some of the alternatives.
Stinky Tofu (Taiwan)
Stinky tofu is a fermented tofu dish known for its strong odour (which I can confirm). While it may not be for everyone, it is a beloved street food in Taiwan and parts of China. The tofu is usually deep-fried and served with pickled vegetables and spicy sauce. The smell can be overpowering, I’ve heard it compared to the smell of rotten garbage, but many fans claim the taste is worth it, offering a rich umami flavour and a crispy texture. In my experience those, the flavour is akin to the smell – stinky! You can smell it long before you see it and once you smell it, it is almost impossible to put it in your mouth and swallow it.
Kiviak (Greenland)
Another dish which relies on the ingredients, essentially, being rotten is Kiviak, an Inuit dish made by fermenting auks (a type of seabird) in the skin of a seal. The birds are stuffed inside the seal's skin, which is then sealed and buried under a pile of stones for several months. After fermentation, the dish is unearthed and eaten raw, often as part of special occasions or celebrations. The preparation method may seem extreme to outsiders, but it reflects traditional practices that utilise the natural resources available in the Arctic environment.
Fried Spiders (Cambodia)
Fried spiders, particularly tarantulas, are a popular street food in Cambodia, especially in the town of Skuon, known as "Spider Town." The spiders are typically deep-fried and seasoned with garlic and salt, resulting in a crunchy exterior. The dish is often served with a side of lime and black pepper for dipping. While the idea of eating a spider may be unsettling to some, many Cambodians enjoy it for its unique flavour and high protein content. I must admit that before researching this blog, the idea of eating spiders didn’t sit well but, compared to some of the other foods I discovered, fried spiders sound delightfully normal and easily eaten.
Khash (Armenia)
Khash is a traditional Armenian dish made from boiled cow’s feet and other parts, often enjoyed during the colder months. The dish is simmered for hours, resulting in a rich broth. Khash is usually served with garlic, vinegar, and lavash (flatbread). It’s traditionally eaten in the morning and is a social dish meant to be enjoyed with friends and family. This dish reminds me of Walkie Talkies (chicken heads and feet) which is enjoyed by many – but not me – in South Africa and is firmly in my no column.
Tuna Eyeballs (Japan)
In Japan, tuna eyeballs are considered a delicacy, often sold in markets and served in restaurants. The eyeball is usually boiled or steamed and can be eaten whole or sliced. It is said to have a texture similar to jelly and is often seasoned with soy sauce or served in a hot broth.
Tripe (South Africa)
What would this list be without something from home. South Africa is home to a diverse culinary landscape, featuring some unique and unusual dishes that reflect its rich cultural heritage. Some are wonderful, others are not. One of the latter dishes is tripe, often referred to as “mokhodu”. This dish, made from the stomach lining or intestines of cows, is typically slow-cooked and served with a flavourful gravy. I can tell you from experience that the sight and texture are not for the faint of heart and the taste isn’t much better. It’s one of the few dishes I have had to spit out because, after the awful texture, my throat closed up and refused to allow the tripe down.
Conclusion
Exploring the world of weird dishes and researching some of the dishes I had never heard of, has been a fascinating journey into the culinary practices of different cultures. I’m amazed to see how many people like their food on the less than fresh side. However, with that said, I quite enjoyed Kimchi when I tried it last year and that’s fermented vegetables so there may be hope for some of these dishes after all.
While these are some of the weirdest dishes, I read about, they are certainly not the only odd ones served around the world. While some may seem strange or unappetizing at first glance (and some may turn your stomach just thinking about them), they often hold deep cultural significance and represent the resourcefulness of local communities.
The next time you find yourself in a new country, consider stepping outside of your comfort zone and trying something unconventional. You might just discover a new favourite dish that tells a story you never expected. Whether it's the pungent aroma of fermented herring or the bold flavour of roasted guinea pig, these unique culinary creations remind us that food is a reflection of the diverse tapestry of human experience.
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