Weird Foods Around the World

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Strange Foods Around the World may not top your travel bucket list, but if you have an adventurous spirit and strong stomach it might just make for an interesting adventure!

Camel meat may seem distasteful at first glance, but it is actually an integral part of many cultures’ diets – including Israel! Here, they often serve deep-fried locusts for breakfast!

Guo Li Zhuang

One of the great pleasures of traveling to different countries is sampling their cuisine. However, some dishes may leave you feeling queasy; for instance eating frog legs in France or monkey brains in China could leave you feeling queasy! But in order to experience true culture of a place you must try its local foods; adventurous eaters may even enjoy taking on these odd-ball offerings!

Beijing’s Guo Li Zhuang Chinese Restaurant excels at turning taboo items into nutritious fare, including dishes prepared from male animal genitals such as horses, oxen, donkeys, water-buffaloes, dogs, deer goats and sheep genitalia – including whole yak penises, tiger penises and ox testicles – that visitors may order as dishes prepared from male animal genitals. Visitors can choose between traditional fare or more exotic offerings like whole yak penises or testicles!

Guo family recipes have been passed down from generation to generation and serve up dishes made with penile parts rich in vitamins and minerals – as well as being believed to be an aphrodisiac, or giving men energy boost. Though some might find the thought of eating animal penisses strange, this restaurant has become more and more popular over time.

It boasts both formal and private dining areas, featuring hot pot cooking. Their menu offers an abundance of meats, fishes, vegetables and herbs for their diners to sample – including sheep’s testicles! Although this restaurant may not be ideal for everyone’s taste buds – its uniqueness certainly stands out.


Although huitlacoche (pronounced “whey-tla-coh”) may not yet have made waves in America, its delicacies in Mexico remain legendary. Although technically considered Ustilago maydis fungus, huitlacoche is now commonly known by other names such as Mexican truffle. Farmers infected with it often see it as corn smut blight that threatens 10% of their crop and can gum up harvest equipment; in Mexico however it’s prized for its unique flavors and texture which makes its taste truly distinctive; used in quesadillas or added into soups, tortillas or tamales.

Huitlacoche, also known as Huitlacoche Mushroom, is an earthy mushroom-like ingredient with earthy, nutty and smoky notes that has mushroom-like characteristics when cooked. You can find fresh Huitlacoche either fresh in Mexico or canned here in the U.S.; gourmet chefs are pushing to increase its popularity more broadly in this country.

Huitlacoche can easily be found throughout Mexico, from markets and restaurants to menu items invented by late Mexican poet Salvador Novo himself – including his famous huitlacoche-infused fettuccine! However, although more Americans are becoming acquainted with this ancient fungus from its place of creation 7,000 years ago – some chefs still prefer using it only as an exotic garnish rather than filler; it will likely take time before this ingredient finds a permanent place in American cuisine; if you dare take the leap anyway look out for Latino groceries and/or ethnic foods sections within supermarkets for this tasty alternative ingredient!


Jellyfish are among nature’s simplest creatures, possessing gelatinous consistency and a nerve net to sense their environment. They feed on zooplankton, small crustaceans and fish alike while expanding quickly as they reproduce rapidly. Box jellyfish possess 24 eyes distributed into four groups along their bell-like bodies; two of these eyes can form images while others provide essential functions like sensing light or avoiding obstacles.

Many of the world’s strange foods include animal parts that might seem less-than-appetizing to us, like moose nose in Canada and curiles from Honduras, as well as those eaten while still alive; one particularly bizarre food can be found in Japan: fried jellyfish tentacles served with ponzu sauce and sesame seeds garnished for garnish.

Other unusual foods eaten around the world include cacti flowers in Mexico; Jamaican heart and liver stew; and smoked sheep’s head from Iran. Also, in America rattlesnakes are delicacies that can be deep-fried, baked, stewed or even roasted on skewers as a delicacy dish.

Freekeh, a type of sundried fish soaked in brine for several days, can be eaten as an accompaniment to hummus in Lebanon and used to make pizza in the US. Another sundried fish dish called drisheen is also popular, featuring blood pudding that uses mghryt worms. Fried worms are also enjoyed throughout Samoa as a delicacy or snack served alongside eggs or soup.


Locusts have long been part of the diet in Middle East, Central Asia and Horn of Africa desert regions. While their massive swarming can create havoc when they converge upon human and animal alike, locusts provide both humans and animals alike with protein as well as essential zinc, iron and other minerals they lack from other sources – while emitting only minimal greenhouse gases when feeding on living things!

Locust infestations have had devastating impacts on agriculture in Ethiopia and Somalia. But infestations have spread to 23 other countries across Horn of Africa, Middle East and South Asia in a massive 25 year global outbreak – the UN Food and Agriculture Organization’s Desert Locust Watch suggests. And these infestations only seem to get worse.

Contrary to past swarms, this one has its roots in global drought that has hindered farmers in producing crops. Furthermore, civil strife and war have prevented many people from employing traditional techniques of spraying pesticides that normally kill off swarms within hours – allowing the plague to become an international pandemic.

Kenyan entrepreneurs have launched a project to harvest locusts and grind them into protein powder for livestock feed, offering local farmers a source of income while providing an ecologically sound alternative to less environmentally sustainable animal feeds like soy or fishmeal.

Swarms of locusts can be difficult to capture. Since their roost changes every night, harvesters must be ready at any moment. To achieve this feat, harvesters should assemble their crews well in advance of 6 pm when locusts start sleeping for the night.


Inuit peoples living in Alaska, Canada, Greenland and Siberia regularly enjoy whale meat as an indulgence. But not just meat; all parts of a whale’s anatomy (skin and blubber included). A popular Inuit dish known as muktuk involves cutting up pieces from bowhead, beluga or narwhal whale skin into bite-sized pieces before freezing, deep frying or pickling it before it is eaten raw or cooked differently depending on its intended use – be that raw eating raw eating muktuk!

Muktuk may appear disgusting at first glance, but when prepared properly it can actually be quite tasty. When scored properly the skin becomes easier to chew while its rich blubber melts effortlessly in your mouth without tasting overly fishy or briny – and as an added bonus it provides essential vitamin C benefits!

Greenland offers another unusual food item known as sannakji, which consists of stewed live octopus. Eating this dish can be quite an unforgettable experience as you will eat live octopus while it still wriggles on your plate!

Try something even stranger: Smalahove from Norway is an unusual dish made up of stewed sheep’s head served with potatoes and rutabaga – and is often enjoyed as part of the tradition of Christmas dinner! Be warned, though: Smalahove may not be for everyone!