It’s time to embark on a gastronomic journey around the globe and explore the most unusual foods that different cultures enjoy. While we all love a comforting breakfast, the world of food extends far beyond familiar favorites. Prepare yourself for a culinary eye-opener as we present a list of 50 of the world’s weirdest foods – a public service announcement and an education in adventurous eating!
1. Chicken Feet – A Global Delicacy Across Continents
Photo: Yi Chen
While the idea of eating chicken feet might seem strange to some, it’s a widely enjoyed dish across East Asia, the Caribbean, South America, and South Africa. Perhaps labeling it as “weird” is unfair given its popularity. Chicken feet are primarily made of skin and tendons, resulting in a slightly gelatinous texture. When cooked with flavorful spices and sauces, they can be quite tasty. However, be prepared to navigate the numerous small bones.
2. Haggis – Scotland’s National Dish of Sheep Innards
Photo: David Blaikie
Haggis is a quintessential Scottish dish that might raise eyebrows for the uninitiated. It’s made from a sheep’s heart, liver, and lungs, minced and combined with onions, oatmeal, suet, and a blend of salt and spices. This mixture is then traditionally cooked inside the sheep’s stomach. For those with adventurous palates, Haggis offers a unique and intensely savory experience.
3. Tripe – Stomach Lining Enjoyed Worldwide
Photo: Ernesto Andrade
Tripe, the stomach lining of various animals, is consumed in numerous cuisines around the world. Its distinctive honeycomb texture, often described as sponge-like, can be visually intriguing, resembling some form of unusual sea plant. Tripe has a rubbery texture and a mild flavor, often requiring flavorful sauces or accompaniments like onions to enhance its taste.
4. Khash – A Gruesome Delicacy from the Middle East and Eastern Europe
Photo: Kamyar Adl
Khash is a dish that might be considered truly “weird” by many. Originating from the Middle East, Eastern Europe, and Turkey, it’s a hearty stew made from stewed cow’s feet and head. Once considered a winter comfort food, Khash has evolved into a delicacy. While potentially off-putting to some due to its ingredients, particularly the cow’s head, it’s a testament to nose-to-tail eating and utilizing all parts of the animal.
5. Tuna Eyeballs – A Japanese Seafood Oddity
Tuna eyeballs, a Japanese delicacy, may sound unappetizing to many. However, surprisingly, they are reported to have a mild flavor, often compared to squid or octopus. Contrary to expectations, they don’t possess the “gunk” one might associate with eyeballs, making them a less intimidating Weird Food than initially imagined.
6. Black Pudding (Blood Sausage) – A Global Sausage with a Unique Ingredient
Photo: Alpha
Black pudding, also known as blood sausage, is surprisingly widespread across Africa, the Americas, Asia, and Europe. While the idea of blood as an ingredient might seem repulsive to some, it’s a key component of this tasty sausage. Congealed blood is cooked with natural flavorings, thickening agents like suet and breadcrumbs, and then encased in a sausage skin. The result is a rich, savory, and surprisingly delicious sausage.
7. Spam – America’s Mystery Meat in a Can
Photo: Mike Mozart
Spam, the iconic canned meat product from the United States, is often shrouded in mystery. While officially stated to be made from chopped pork shoulder meat, ham, and potato starch, the exact contents remain a subject of speculation. Regardless of its composition, Spam has become a cultural phenomenon and a versatile ingredient in various dishes, from sandwiches to stir-fries.
8. Hákarl – Iceland’s Fermented Shark with a Potent Aroma
Photo: Richard Toller
Hákarl, an Icelandic delicacy, is made from the rotting carcass of a Greenland or basking shark. The preparation process is quite elaborate: the shark is buried underground in a shallow pit, pressed with stones to drain poisonous fluids, and then hung to dry. The resulting dish is known for its intensely ammonia-rich smell and strong “fishy” flavor. Anthony Bourdain famously described Hákarl as “the single worst, most disgusting and terrible tasting thing” he had ever tried, highlighting its extreme nature.
9. Surströmming – Sweden’s Fermented Herring with an Infamous Smell
Surströmming, a Swedish delicacy, is Baltic Sea herring that is fermented with just enough salt to prevent complete rotting. Typically sold canned in brine, opening a can of Surströmming releases an incredibly pungent aroma, often necessitating consumption outdoors. The smell is so strong that it’s considered one of the most offensive food odors in the world, making it a truly “weird” food experience.
10. Century Egg / 100 Year Old Egg / 1000 Year Old Egg – China’s Preserved Egg Delicacy
Photo: surtr
Century egg, also known as 100-year-old egg or 1000-year-old egg, is a Chinese preserved egg, despite its name, it’s not actually centuries old. It’s made by preserving duck, chicken, or quail eggs in a mixture of clay, ash, salt, quicklime, and rice hulls for several weeks to months. The preservation process transforms the yolk into a dark green or even black, slimy texture, while the white becomes a dark brown translucent jelly. Century eggs are known for their strong sulfur and ammonia aroma, but the taste is often described as similar to a hard-boiled egg, with a lingering aftertaste.
11. Stinkheads – Alaska’s Fermented Salmon Head
Stinkheads, a dish from Alaska in the United States, is made from the fermented head of a king salmon. The salmon head is buried underground for several weeks, allowing it to ferment into a pungent, putty-like mush. As the name suggests, stinkheads are known for their strong and offensive odor, making them a truly challenging “weird food” even for adventurous eaters.
12. Shiokara – Japan’s Fermented Seafood Guts
Photo: takaokun
Shiokara, a Japanese dish, is considered exceptionally “weird” even within the realm of unusual foods. It’s prepared with pieces of meat taken from various sea creatures, served raw in a brown, viscous paste of their own salted and fermented viscera (organs). The combination of raw seafood and fermented guts creates a dish with a strong, pungent flavor and a challenging texture.
13. Jing Leed (Grasshoppers) – Thailand’s Crunchy Insect Snack
Jing Leed, or fried grasshoppers, are a popular street food snack in Thailand. Large grasshoppers are seasoned with salt, pepper powder, and chili, and then deep-fried in a wok until crispy. The taste is often described as slightly hollow and popcorn-like, with a slightly juicy burst when bitten into, offering a unique crunchy and savory snack.
14. Wasp Crackers – Japan’s Insect-Filled Biscuits
Wasp crackers, a Japanese novelty, are exactly what they sound like: biscuits filled with wasps. Imagine chocolate chip cookies, but instead of chocolate, the biscuits are studded with insects. Digger wasps, known for their potent sting, are used in these crackers, adding a unique and potentially surprising element to the snack.
15. Fried Spider – Cambodia’s Tarantula Delicacy
Photo: saritravels
Fried spider is a regional delicacy in Skuon, Cambodia, featuring tarantulas as the main ingredient. The spiders are marinated in MSG, sugar, and salt, and then fried in garlic until crispy. Fried spider is said to be meatier than grasshoppers but contains a brown sludge in the abdomen, consisting of innards, eggs, and excrement, which might be unappealing to some.
16. Witchetty Grub – Australia’s Bush Tucker Staple
Witchetty grub is a significant part of Australian “bushmeat” and a traditional staple food for Indigenous Australians in the desert. These grubs, the larvae of certain moths, can be eaten raw, with a flavor resembling almonds, or lightly cooked. When cooked, the skin crisps up like roast chicken, while the insides take on a scrambled egg-like texture and consistency.
17. Escamol – Mexico’s Insect Caviar
Escamol, also known as “insect caviar,” is a Mexican delicacy made from the edible larvae and pupae of ants, harvested from the tequila or mescal plant. Considered a delicacy, escamol has a consistency similar to cottage cheese and a buttery, nutty flavor, making it a surprisingly palatable weird food.
18. Beondegi – South Korea’s Steamed Silkworm Snack
Photo: istolethetv
Beondegi, steamed or boiled silkworms, are a popular snack in South Korea, often sold by street vendors. Lightly seasoned, beondegi are said to have a woody flavor, offering a unique and somewhat acquired taste experience.
19. Escargots à la Bourguignonne – France’s Garlic Butter Snails
Photo: eatingeast
Escargots à la Bourguignonne, snails cooked in a sauce of white wine, garlic, butter, and parsley, served in their shells, are a classic French dish. The texture is often compared to mussels or clams, though some find them more rubbery. When prepared well, escargots offer a rich, garlicky, and buttery flavor, making them a surprisingly sophisticated weird food.
20. Sago Delight – Southeast Asia’s Grub Surprise
Sago delight, featuring edible sago grubs, is a dish found in Southeast Asia. Sago grubs are said to have a creamy taste when raw and a meaty, bacon-like flavor when cooked. Often seasoned and flavored similarly to other Southeast Asian insect dishes like Jing Leed, sago delight offers a protein-rich and unusual food experience.
21. Stink Bugs – Africa’s Pungent Stew Flavoring
Stink bugs, used in African cuisine, are either used to flavor stews or eaten on their own. They are described as having a crunchy texture and a slightly apple-like taste. When boiled, stink bugs release defensive pheromones, which can irritate the eyes, but are considered harmless and part of the unique flavor profile.
22. Mopane Worms – Southern Africa’s Meaty Caterpillar
Mopane worms, large caterpillars found in Southern Africa, are considered a meaty and protein-rich food source. Traditionally dried or smoked for preservation, they are typically rehydrated and cooked with tomato or chili sauce for flavor. Some describe their taste as similar to honey barbecue chicken, making them a potentially appealing weird food for adventurous palates.
23. Tequila Worm – Mexico’s Mescal Marketing Gimmick
The tequila worm, often found in bottles of mezcal (a cousin of tequila), is more of a marketing gimmick than a genuine culinary tradition. Contrary to popular belief, the worm does not possess hallucinogenic properties. It’s simply an added element to some mezcal bottles, playing on the “weird food” factor.
24. Marmite (or Vegemite) – UK & Australia’s Yeast Extract Spread
Marmite (in the UK) or Vegemite (in Australia) is a spread made from yeast extract, a byproduct of beer brewing. Essentially, it’s the leftover slurry from the bottom of beer barrels. This sticky brown paste has a concentrated, salty, and umami flavor. Famously polarizing, people either “love it or hate it,” with no in-between when it comes to Marmite and Vegemite.
25. Pickled Egg – UK’s Vinegar-Soaked Egg Snack
Pickled eggs, common in the UK, are hard-boiled eggs that are left to cool and then submerged in a jar of vinegar. The sour vinegar permeates the entire egg, including the yolk, resulting in an intensely sour flavor throughout. Pickled eggs are an acquired taste and considered a “weird food” for their strong vinegary profile.
26. Bird’s Nest Soup – Southeast Asia’s Saliva-Based Delicacy
Bird’s nest soup, a delicacy in Southeast Asia, is made from the nests of swiftlet birds. These birds construct their nests from their own gummy saliva, which hardens upon air exposure. Harvesting these nests, often built high on cliff faces, is a dangerous profession. Bird’s nest soup is known for its “rubbery taste” and is considered a luxurious and unusual food item.
27. Fugu – Japan’s Potentially Deadly Pufferfish
Fugu, or pufferfish, a Japanese delicacy, is famous for its potential toxicity if not prepared correctly. Pufferfish contain a deadly neurotoxin, and only highly trained and licensed chefs are permitted to prepare and serve fugu. Despite the risks, fugu is prized for its unique taste and texture when served as sashimi.
28. Steak Tartare – France’s Raw Ground Beef Dish
Steak tartare, a French dish, consists of high-quality raw ground beef, served with onions, capers, raw egg yolk, and seasoned with Worcestershire sauce and other condiments. Often served with rye bread or fries, steak tartare is a sophisticated dish that might be considered “weird” by those unaccustomed to eating raw meat.
29. Cherry Blossom Meat (Basashi) – Japan’s Raw Horse Meat
Cherry blossom meat, or basashi, is raw horse meat served in Japan. The name “cherry blossom meat” refers to its pink color. It can be eaten on its own or as part of sushi. Basashi is said to be low in calories and fat, and while horse meat consumption may be unusual for some cultures, it’s a recognized part of Japanese cuisine.
30. Frog Legs – A Global Amphibian Entrée
Frog legs are consumed in various cuisines, including French and Southeast Asian. Typically, the back legs of frogs are grilled, baked, fried, or stewed. The texture is often likened to chicken, with a very subtle fishy taste. Frog legs can be prepared in diverse ways, from Cantonese chili dishes to French garlic and cream sauces.
31. Kangaroo – Australia’s Lean Game Meat
Kangaroo meat is a historically staple food for Indigenous Australians. It’s a lean, high-protein, and low-fat meat with a gamey flavor. Kangaroo is prepared in various forms, from steaks and sausages to burgers. Ecologically, farming kangaroo is considered more sustainable for the Australian rangelands compared to cattle farming.
32. Crocodile – A Reptilian Delicacy Across Continents
Crocodile meat is considered a delicacy in parts of Australia, Southeast Asia, and Africa. The flavor is often described as a cross between chicken and crab. While crocodiles are protected in many regions, crocodile meat is often farmed, making it a more sustainable source of this unusual protein.
33. Southern Fried Rattlesnake – USA’s Southwestern Snake Snack
Southern fried rattlesnake is a regional specialty in the Southwestern United States. The meat is said to taste somewhat like frog legs. Preparation involves boiling the meat off the bones, then dipping it in egg, coating it in seasoned flour and breadcrumbs, and deep-frying it.
34. Guinea Pig (Cuy) – South America’s Roasted Rodent
Guinea pig, known as cuy in South America, is a traditional food, especially in Andean countries. Typically served whole and roasted or in casseroles, guinea pig is said to have a flavor similar to rabbit. While guinea pigs are often kept as pets in other parts of the world, they are a significant food source in South America.
35. Turtle Soup – A Controversial Global Soup
Turtle soup is consumed in China, Singapore, and the United States. It’s made using the meat, skin, and innards of soft-shell turtles in East Asia and snapping turtles in the US. While considered a delicacy in some cultures, turtle soup consumption raises ethical concerns due to turtle conservation and animal welfare.
36. Starfish – China’s Spiny Seafood Snack
Starfish, consumed in China, are served dry and covered in a hard, spiny exterior. To eat starfish, one typically breaks off a leg and peels open the skin to access the green-colored meat inside. It’s a challenging seafood snack due to its texture and preparation.
37. Rocky Mountain Oysters – USA’s Bull Testicle Appetizer
Rocky Mountain oysters, despite the name, are not oysters at all. They are bull testicles, deep-fried in a batter of flour, pepper, and salt. This dish, common in the Western United States, is a form of offal consumption, utilizing a part of the animal that might otherwise be discarded.
38. Balut – Philippines’ Fertilized Duck Embryo
Balut, a Filipino street food, is a developing duck embryo that is boiled alive in its shell. It’s considered a high-protein food and is often served with beer. Balut is visually and conceptually challenging for many due to the visible embryo within the egg.
39. Dragon in the Flame of Desire – China’s Yak Penis Dish
Dragon in the flame of desire is the elaborate name for a dish served at the Guolizhuang Restaurant in Beijing. The dish is simply roasted yak penis, presented in an elaborate fashion on a large platter. It’s an example of exotic and unusual animal genitalia consumed in some cultures.
40. Shirako – Japan’s Cod Sperm Sac Delicacy
Shirako, another Japanese dish, is cod sperm sac. It’s described as having a soft and creamy texture and taste. Shirako can be served steamed or deep-fried and is considered a delicacy in Japan.
41. Cobra Heart – Vietnam’s Still-Beating Heart Ritual
Cobra heart, a truly extreme food experience in Vietnam, involves consuming the still-beating heart of a cobra. The cobra is killed in front of the diner, and its heart is placed into a shot glass of its own blood, which is then consumed immediately while the heart is still pulsating.
42. Casu Marzu – Italy’s Maggot Cheese
Casu Marzu, also known as “maggot cheese,” is a Sardinian sheep’s milk cheese famous for containing live insect larvae. These live maggots are considered essential to the cheese’s flavor and texture. Consumers either eat the cheese with the live maggots or attempt to remove them. There’s a risk of the maggots surviving digestion and causing intestinal issues.
43. Ying-Yang Fish – China’s Cruel Live Fish Dish
Ying-Yang fish is a highly controversial and cruel dish from China. It involves deep-frying a fish while keeping its head alive. Diners may prod at the fish’s face while eating its body, causing the still-living head to move. This dish is widely condemned for its extreme cruelty.
44. Sannakji – South Korea’s Live Octopus Tentacles
Sannakji, a South Korean dish, features raw, wriggling octopus tentacles. The tentacles are cut from a live baby octopus and served immediately while still moving. There is a risk of choking as the octopus tentacles’ suckers can adhere to the mouth and throat.
45. Drunken Shrimp – China’s Live Shrimp in Liquor
Drunken shrimp, a Chinese dish, consists of shrimp served both living and drunk. The shrimp are stunned in strong liquor called baijiu and served alive. Diners typically bite off the head before consuming the body. Besides the cruelty aspect, there’s a risk of paragonimiasis, a parasitic infection, from eating raw shrimp.
46. Shark Fin Soup – China’s Unsustainable and Cruel Soup
Shark fin soup, considered a delicacy in China, is highly controversial due to the cruel and unsustainable practices of shark finning. Sharks’ fins are often hacked off while they are still alive, and the sharks are then thrown back into the sea to die. Shark fin soup is criticized by conservationists and animal welfare advocates globally.
47. Bushmeat – Africa’s Diverse Wild Animal Meat
Bushmeat is a broad term referring to meat from wild animals in Africa, including various species like giraffe, lemurs, and even apes. Bushmeat consumption raises concerns about conservation, as it can lead to the decline of endangered species. It’s also linked to the spread of diseases like Ebola.
48. Whale Meat – Global Controversy and Toxins
Whale meat is consumed in several countries, including Japan, the United States, Canada, Greenland, Norway, and Iceland, despite international condemnation due to conservation and animal rights concerns. Whaling is often a cruel and bloody process, and whale meat can contain high levels of mercury and other toxins harmful to human health.
49. Dog Meat – Asia’s Pet-Turned-Protein
Dog meat consumption is prevalent in parts of Asia, including Korea, China, and Vietnam. While dog meat consumption is declining in some regions, it remains a significant industry in others. Ethical concerns arise due to the treatment of dogs in the meat trade, often involving inhumane conditions and the theft of pets.
50. Cat Meat – East Asia’s Feline Food
Cat meat, similar to dog meat, is consumed in parts of East Asia, particularly in China and Korea. It’s less common than dog meat and is unlikely to be found in mainstream restaurants. Like dog meat consumption, it raises ethical issues related to animal welfare and the treatment of cats.
Have you dared to try any of these weird foods? Or perhaps you know of other unusual dishes that deserve a spot on this list? Share your experiences and suggestions in the comments below!
