Bizarre Foods in the World

I just love watching Andrew Zimmern television show about the countries he visited and experience the odd, exotic, weird foods in the world. It could be a new experience for other people to explore bizarre foods of the world, and it does make you feel yucky or may be awesome, tasting odd or strange food you ever had.

1)  Crudo (Italian word for Raw)

Steak tartare

Steak tartare

Steak tartare is a finely or chopped raw beef or raw horse meat dish, served often with onions, capers and seasonings such as Worcestershire sauce and pepper, egg yolk, and often rye bread. There are some version of the raw steak tartare seared on one patty side.

2)  Kitfo Steak (Ethiopian Cuisine)

Kitfo Steak, Ethiopian Cuisine

Kitfo Steak, Ethiopian Cuisine

Kitfo sometimes called ketfo, which means “finely chopped or minced”, is a traditional Ethiopian cuisine dish consists of minced raw beef, marinated in mitmita or chili powder based blended spices, niter kibbeh a clarified butter infused with spices and herbs, mixed with cheese and cooked greens. Kitfo is usually served with flatbread made from teff or injera, in many parts of Ethiopia, some used a thick bread made from the ensete plant, use for garnishing sometimes, and these thick bread is called kocho in Gurage traditional cuisine. A raw beef dish eaten in Ethiopia and Eritrea is called the Gored gored, cut in cubes and not marinated, whereas kitfo is minced beef marinated in spices and clarified butter, and are famous and considered their national dish.

Kibbe Nayyeh, Aleppo, Syria Bizarre Food

Kibbeh Nayyeh

Kibbeh Nayyeh

Kibbe nayyeh or raw kibbeh, kibbee or kubba is a common Levantine mezze, and the traditional dish that originated from Aleppo, Syria. The ingredients consists of minced raw beef or lamb mixed with spices and finely chopped bulgur. Commonly served with mint leaves, olive oil, greenbell peppers and green onions, with dipping sauce of olive oil and minced garlic. This bizarre food can become a unique versatility, if the leftovers are cooked, creating a different taste of dish.Some of these kibbe nayyeh recipes call as the “shell” for cooked kibbe however, the kibbe nayyeh or commonly known as Hoseh, made of rolled into a ball and stuffed with lamb, onions, pine nuts and spices, then fried.

Chee kufta (çiğ köfte) Bizarre foods of Armenian and Turkish Cuisines

Chee kufta ( çiğ köfte)

Chee kufta ( çiğ köfte)

Chee kufta ( Turkish version)

Chee kufta ( Turkish version)

Chee kufta also known as raw meat patty, is a raw meat Armenian and Turkish cuisines, it is almost the same with kibbeh nayyeh and to a lesser extent to steak tartare, traditionally made with either beef or lamb, and usually served as an appetizer. The ingredients are finely ground bulgur or durum, and other wheat is required. Other ingredients mixed are scallions, mild onions, parsley, and chopped green pepper, some used Tabasco hot sauce, tomato sauce and mint leaves. This dish can be served in a meatball form or in one piece servings. It can be consumed with pita bread or Crackers. The Çiğ köfte means ‘raw meatball’ in Turkish cuisine, and it can also be written as one word, çiğköfte. In southeastern Turkey, Adiyaman and Sanhurfa, Chee kufta is a favorite Turkish snack.

3)   Raw Seafoods

Hamachi Crudo

Hamachi Crudo

Poke in Hawaii

Poke

Poke

Ahi limu poke, most popular edible algae used in Hawaii

Ahi limu poke, most popular edible algae used in Hawaii

Poke or pou’kei is a raw salad dish served as a Hawaiian cuisine appetizer, which means in Hawaiian word for “section or to slice or cut”. The modern poke dish, commonly consists of yellowfin tuna or ahi sashimi cubed marinated with sea salt, a small amount of soy sauce, roasted crushed candlenut or inamona, limu seaweed, sesame oil and chopped chili pepper. Some prepare the poke dish with ” cured heʻe or octopus, other types of raw tuna, raw salmon and other kinds of sashimi, sliced or diced Maui onionfurikake, sambal olek or hot sauce for optional, chopped tomato or ʻohiʻa , roe of the flying fish or tobiko, other types of seaweeds, but commonly used id the ogo and add garlic.

Loco Moco dish, Hawaii

Fish loco moco

Fish loco moco

Loco moco is a Hawaiian traditional cuisine with different variations of preparations, but the most essential loco moco consists of white rice, topped with a hamburger patty, a fried egg, and garnish with brown gravy. Some mixed variations of ingredients are chili, bacon, ham, Spam, Laua pork, linguica, teriyaki beef, teriyaki chicken, mahi-mahi, shrimps, oysters and other choice of meats. In Hawaii, the Loco Moco is also the name of a restaurant chain serving Hawaiian rice bowl dishes.

4)  Sashimi (Raw Fish) Japan

Salmon sashimi

Salmon sashimi

Sashimi

Sashimi

Beef liver sashimi

Beef liver sashimi

Tataki which means “pounded into pieces” in Japanese language, and also called tosa-mi is a manner of preparing fish or meat in Japanese cuisine. The meat or fish is burned in surface very briefly over a hot flame or pan, briefly marinated in vinegar, sliced thinly and seasoned with ginger pounded into paste.

5)  Tiradito , Peruvian Raw dish

Tiradito of Lima

Tiradito of Lima

Tiradito is a raw fish Peruvian dish, which is similar to carpaccio and sashimi, in a spicy sauce. This dish is a Japanese influence on Peruvian cuisines, and differs from ceviche in the way in which the fish is cut,and in the lack of onions. Sweet potato and boiled corn can be served together with Tiradito, with variant styles of ingredients as seared scallops.

Ceviche

Ceviche, Peruvian raw fish dish

Ceviche, Peruvian raw fish dish

Peruvian Ceviche

Peruvian Ceviche

Ceviche is a popular seafood dish in the Americas coastal regions, especially the Central and South America. The Ceviche dish is usually made from fresh raw fish marinated in citrus juices, such as lemon or lime, and spiced with chili peppers or aji, with additional seasonings, coriander, chopped onions, salt. Ceviche is accompanied by sweet potato, lettuce, corn, avocado or plantain or sweet banana, side dishes. To prepare Ceviche, this must be fresh to minimize the risk of food poisoning, since it is not cooked, and may be safer to prepare it with frozen or blast-frozen fish due to Anisakis (parasitic roundworms involving fish and marine animals). 

6)   Carpaccio

Carpaccio

Carpaccio

Carpaccio is a raw meat or fish, such as beef, veal, venison, salmon or tuna pounded or thinly sliced and served as an appetizer. Carpaccio is the Italian international name with raw meat dish.

7)   Yusheng Raw Fish Salad

Yusheng raw fish salad

Yusheng raw fish salad

Yusheng, yee sang or yuu sahng or Prosperity Toss, also known as lo hei , is a raw fish Teochew-style salad, common ingredients consists of raw salmon strips, mixed with shredded vegetables, variety of sauces and condiments, other ingredients, and modern-day method of serving Yu Sheng with a special sauce pre-mixed plum sauce, rice vinegar, kumquat paste and sesame oil, instead of customers mixing usually herbs, spices, condiments, powdery substances, or minerals, mixed up together sauce. The Yusheng had fish served with white radish or daikon, carrots, red pepper or capsicum, turnips, red pickled ginger, sun-dried oranges, key lime leaves or daun limau nipis, Chinese parsley, chilli, jellyfish, chopped peanuts, toasted sesame seeds, fried dried shrimp or hibe, five spice powder.

8)  Garbage Plate

Garbage plate

Garbage plate

A Garbage Plate is a combination of  cheeseburger, hamburger, red hots, Italian sausage, chicken tender, haddock fish, fried ham, eggs and grilled cheese, served with side dish such as home fries, French fries, baked beans or macaroni salad, wit toppings of onions and mustard, hot sauce with spices and slowly simmered ground beef, served with Italian freshly baked rolls or toast. The Garbage plate dish, was named “the fattiest food” in New York state according to Health.com.

Poutine

Poutine

Poutine

Poutine is made with french fries, topped with brown gravy and curd cheese, a Quebec dish,  with additional ingredients sometimes, such as beef, pulled pork, lamb, lobster meat, shrimp, rabbit meat that has been salted and cooked and preserved in its own fat, truffles and caviar. It is sold by fast food chains in small greasy spoon diners, or cantines or “casse-croûtes” in Quebec and even the local pubs in town, roadside chip wagons or commonly known as “cabanes à patates”, which means “potato shacks”. Today, Poutine are available in any fast food chains such as Mcdonalds, A&W, KFC and Burger King.

Slinger

Slinger

Slinger

The Midwestern diner specialty known as Slinger , are made of two eggs, hash browns, hamburger patty or any meat of choice, covered in chili con carne, with cheddar cheese and onions toppings. The eggs can be cooked as sunny side up or scrambled egg or any style. The Slinger is considered to be a late-night snacks in St. Louis described as “a hometown culinary invention: a mishmash of meat, hash-fried potatoes, eggs, and chili, sided with your choice of ham, sausage, bacon, hamburger patties, or an entire T-bone steak.

9)  Okonomiyaki (Osaka, Japan)

Okonomiyaki, Osaka, Japan

Okonomiyaki, Osaka, Japan

Hiroshima style Okonomiyaki

Hiroshima style Okonomiyaki

Okonomiyaki is a Japanese pancake, consisting variety of ingredients. The name Okonomiyaki, is derived from the word okonomi, meaning “what you like” or “what you want“, and yaki which means “grilled” or “cooked” as the yakitori and yakisoba.The batters and the toppings vary according to region.

10) Carne asada fries, Mexico

Carne asada fries

Carne asada fries

Carne asada fries

Carne asada fries

Carne asada fries are Mexican local specialty, typically consists of carne asada, french fries, guacamole, sour cream and cheese, and this dish is high in calories,( meal-sized portion containing 2000 Calories or even more). Shoestring fries or other potato cuts are used, and  the carne asada is finely chopped to avoid using a knife or additional cutting, then add the Guacamole and sour cream, and topped with cheese, although the cheese could vary according to region or establishment, but the commonly used cheese is the Cotija. Many establishments use a cheaper shredded cheese mix which melts with the other ingredients and keeps longer.

11)  Louisiana Creole cuisine

Creole Jambalaya with shrimp, ham, tomato, and Andouille sausage.

Creole Jambalaya with shrimp, ham, tomato, and Andouille sausage.

Typical Creole Food

Typical Creole Food

Lobster Creole

Lobster Creole

Louisiana Creole cuisine is a Louisiana style of cooking which blends the cuisine of French, Spanish, Portuguese, Italian, Native American and African influence and the Southern cuisine. It is similar to the ingredients of Cajun cuisine arose from the more simple, artless, or unsophisticated, French cooking provincial style, adapted by the Acadians to Louisiana ingredients. The aromatic bell pepper, celery and onions vegetables are called by some chefs the Cajun Holy Trinity and Louisiana Creole cuisines. The vegetables are diced roughly and combined in cooking, the method is similar to the use of French cuisine mire poix, which blends roughly diced carrot, onion, and celery, parsley, bay leaf, green onions and dried cayenne pepper.

12)   Oysters Rockefeller

Oysters Rockefeller

Oysters Rockefeller

New Orleans created the Oysters Rockefeller, though the original recipe is a secret, the sauce is known to be a puree of a number of green vegetables other than spinach. It consists of oysters on the half-shell topped with the sauce and bread crumbs and baked. Jules Alciatore took the original recipe with him to the grave, according to the Shell Game episode of Good Eats series at Food Network of Alton Brown, and any version of the recipe that exists today is only an assumption, based on the original dish descriptions. While many have achieved the trademark green color of the original, which is color easily applied by using spinach in the recipe. But the Antoine’s chefs have repeatedly denied that the authentic recipe contains spinach, and the primary ingredients were parsley, pureed celery, scallions, chives, olive oil, and capers.

Oyster Omelet

Oyster omelette

Oyster omelette

13)  Escargot (or French Snails)

Escargot

Escargot

The  escargot or snails are typically purged, killed, removed from their shells, in French culture and cuisines, and cooked with garlic butter, wine or chicken stock, then put back the snail meat into the shells and serve with the butter and sauce, add garlic, thyme, parsley and pine nuts. To consume these escargot or snails meat, a special snail tongs (for holding the shell) and snail forks (for extracting the meat) are provided. Escargot is the French word for snails.

French Escrgot

French Escargot

Escargot meat out of its shell

Escargot meat out of its shell

In Maltese cuisine, the snail is called petiti gris, or Helix aspersa (commonly known as garden snail), simmered in ed wine or ale with mint, basil and marjoram. The snails are cooked, and served in their shells, and escargot is high in protein and, if cooked without the butter, the snails are  low in fat content, and the Escargot cooked with chopped parsley and garlic butter.

14)  Whelk

Tsubugai Kushiyaki (whelk bbq)

Tsubugai Kushiyaki (whelk bbq)

The common name of various sea snails is called Whelk, many of which have been used in ancient times, or are still used, for human’ consumption. Some whelks variety that are poisonous, the poison is slow acting and often the first symptoms are not seen for 24 hours. Whelks are used in sushi and sashimi in Japan.

Bún ốc  (Whelk dish in Vietnam)

Bun_oc_Hoe_Nhai

Bun_oc_Hoe_Nhai

Bún ốc  is a Hanoi dish  or known as “snail vermicelli soup“. The ốc luộc, or roasted snails may be eaten first as an appetizer. The Snail congee is called cháo ốc, and a thin snail soup called  canh ốc chuối đậu, with fried tofu, green banana, and tia to.

Sea Squirts

Sea Squirt

Sea Squirt

Various species are commonly known as sea squirts or sea pork, or Tunicates are members of a subphylum of the phylum chordata,  Turnicata,  marine filter feeders with a sac-like morphology, previously known as Urochordata or urochordates.

Abalone

Abalone sashimi or Seeohr-Sashimi

Abalone sashimi or Seeohr-Sashimi

abalone korean stew

abalone korean stew

Abalone is a common name of edible sea snails, marine gastropod molluscs, other ear shells, sea ears, mutton-fish or mutton-shells in Australia, and in Great Britain it is called ormer, venus’ ears and perlemoen in South Africa and paua in New Zealand. common name of any group of sea snails. The thick inner layer of the shell is composed of mother of pearl or nacre, the abalone’s flesh is widely considered to be a desirable food, and is eaten and served as raw or cooked in a different dishes.

15)   Buddha Jumps Over the Wall, or fó tiào qiáng,

Buddha Jumps Over the Wall soup

Buddha Jumps Over the Wall soup

Buddha Jumps Over the Wall, or fó tiào qiáng, is a shark fin soup variety in Fujian and Cantonese cuisine. While in South Korea, the dish is called Buldojang.  The Buddha Jumps Over the Wall Soup consists of different ingredients which is prepared to one to two days preparation, especially animal products. These recipe requires many ingredients that includes, scallops, sea cucumber, abalone, shark fin, chicken, Jinhua ham, pork tendon, quail eggs, bamboo shoots, mushrooms and taro. Other recipes require up to twelve condiments and  thirty main ingredients. The shark fin and abalone is sometimes harvested by shark finning, which causes destructive fishing practice, and became a controversial for both ethical reasons and environmental issues.

Chinese Shark fin's soup

Chinese Shark fin’s soup

Shark fin soup (or shark’s fin soup) is a popular Chinese dish soup usually served at special occasions such as weddings and banquets, or as a Chinese culture luxury item. Shark fins are the cartilaginous pectoral, dausal and dorsal shark’s fins. 

Ojingeochae bokkeum

Ojingeochae bokkeum, Korean dish

Ojingeochae bokkeum, Korean dish

Ojingeochae bokkeum is a Korean food which is prepared by stir-frying dried shreded squid, in a gochujang sauce or chili pepper paste, sugar or corn syrup. The dish ojingeo name refers to squid while bokkeum means “stir-fried“. It is eaten as small side dish or banchan, when having a meal with a bowl of cooked rice.

16)  Fat choy or Black Hair Soup

Faat choy or black hair vegetable

Faat choy or black hair vegetable

Fat choy also known as faat choy, fa cai, black moss, hair moss or hair weed is a cyanobacterium terrestrial is a type of photosynthetic bacteria commonly used as Chinese dish vegetables, and when dried, the product has the black hair appearance. That is why these dish means hair vegetable in Chinese. These vegetable when soaked, it has a very soft texture which looks like vermicelli noodles, and a long, human black hair appearance. Although the real fat choy is dark green in color, while the counterfeit fat choy appears black.

Sea cucumber Cuisine

Sea cucumber cuisine

Sea cucumber cuisine

Sea cucumber dish

Sea cucumber dish

Sea cucumbers has a slippery texture of the skin, and of the Holothuroidea class of the marine animals used in fresh or dried form in various cuisines and these “sea creatures” are commonly known as bêche-de-mer or “sea-spade” in French, in Indonesian it is called trepang or trīpang, in Japanese it is called  namako and balatan in Tagalog, and in Malay it is known as the gamat. In most East and Southeast Asia cultures, the sea cucumbers as a delicacy. Common ingredients mixed with sea cucumber dishes includes dried scallop, winter melon, kai-lan, Shiitake mushroom and Chinese cabbage.

Gumbo

Shrimp Gumbo

Shrimp Gumbo

Gumbo is a nasty and ugly stew that some says may be originated in southern Louisiana in the 18th century. It usually consists of a nasty flavored meat or shellfish stock, a thickener, and seasoning vegetables, with celery, onions and bell peppers, and commonly used for “thickener sauce” is the African okra, Choctaw spice file powder, sassafras leaves (dried and ground), or the French based made flour and fat called roux. The Gumbo dish’s name was derived from may be the Bantu word ki ngombo (okra) or the Choctaw word for kombo ( filé).

Cajun Seafood Gumbo

Seafood Creole Gumbo

Seafood Creole Gumbo

Cajun seafood gumbo

Cajun seafood gumbo

Cajun gumbo is commonly identified by cooked until its color turns dark roux, “a color-like from burning”. The roux is used with okra or filé powder. In Cajun gumbo the most popular used is the seafood, but the southwestern areas of Louisiana, use deboned fowl, such as chicken or duck, and sausage, and onions, celery, and bell pepper are not strained out of the dish. Cajun gumbo is commonly garnished with parsley and green onions. Creole gumbo most often consists of seafood, tomatoes, and a thickener, and usually not spicy as the Cajun Gumbo, but some used cayenne pepper.

17)  Turtle Soup

Turtle soup,  China

Turtle soup, China

Green Turtle soup is made from the turtle flesh, and these dish exists in some cultures and is considered as a luxury or delicacy. In the United States and United Kingdom, the Green Turtle soup is made from snapping turtles, found in the United States. While in East Asian and Chinese cuisine, the turtle soup is primarily made of soft-shelled turtles (Pelodiscus sinensis), which is considered as the Chinese delicacies in countries like Singapore, Hong Kong, China and Asian countries, while eating of hard-shelled turtles, is not used due to their mythical connotations. However, preparation for Guilinggao or known as Tortoise Jelly, is made from the hard shells turtles.

Mock turtle soup

 

Mock turtle soup

Mock turtle soup

Mock turtle soup is a cheaper imitation of the green turtle soup, and an English stew created in the mid-18th century. The Mock turtle soup often used calf’s head or foot, organ meats and brains, duplicating the flavor and textures of the original meat of the turtle.  Mrs. Fowle’s Turtle Soup recipe noted: Clean and shaved off the large calf’s head, boil until the horn is tender, then cut about your finger’s size, with as little lean as possible.Add three pints of good mutton or veal broth, add Madeira wine about half pint, half a teaspoonful of thyme, pepper, a large onion, and the peel of a lemon small chop, pint of oyster chopped ¼ size, and their liquor, dash of salt, the juice of two large onions, some sweet herbs, and the chopped brains. Mixed and bring to a boil, all these together for about an hour, and served with forcemeat balls made from hard boiled eggs yolk.

18)   Head cheese

Rolled head cheese

Rolled head cheese

Head cheese or brawn is a cold cut that originated in Europe, with a souse pickled with vinegar version. Actually, Head cheese is not a cheese but a meat jelly or terrine made from calf or pig head flesh, or can used sheep or cow’s head, and often in aspic set. Which parts of the head are used can vary, but the brain, eyes, and ears are usually removed. The tongue, feet and heart sometimes, may be included. Head cheese may be flavored with onion, black pepper, allspice, bay leaf, vinegar and salt.  The head cheese is commonly consumed cold like the luncheon meat is eaten in a room temperature. Some prepare the Head cheese from pork and veal quality trimmings, add the gelatin to the broth or stock as a binder.

Haggis

Scotland Haggis

Scotland Haggis

Haggis neeps and tatties

Haggis neeps and tatties

Haggis is a sheep’s offal such as heart, liver and lungs, savory pudding, minced onion, oatmeal, suet, spices and salt mixed with stock  and stuffed traditionally in the animal’s stomach casing and simmered for three hours. The most modern commercial haggis is prepared in a sausage casing rather than an actual stomach, and considered as the national and traditional dish of Scotland.

19)  Pickled pigs feet

Pickled pigs feet

Pickled pigs feet

Pickled pigs feet is a pork related with Southern United States cuisine, African-American soul food and Korean cuisine, where the pig’s feet are salted and smoked with similar procedure as done with other cuts of pork, like ham and bacon. Commonly preserve in similar manner of home canning and pickled vegetables processing, typically a hot vinegar brine saturation is used. This methods allow them to be preserved without refrigeration until the jar is opened. Pickled Pigs feet are usually eaten as a snack or a delicacy rather than as meat course for a meal.

Jokbal (Pig’s Feet, Korean dish)

Jokbal Korean dish (pig's feet)

Jokbal Korean dish (pig’s feet)

Jokbal is a pig’s feet cooked with soy sauce and spices and a popular Korean dish, served commonly in dark liquid braising, made from soy sauce, rice wine,  ginger,and garlic. Removed the hair from pig’s feet and washed clean, and bring to a boil, then add spices such as leeks, garlic, ginger, rice wine or cheongju and water are brought to a boil of. Then additional water, sugar and soy sauce are poured into the pot and the contents are slowly stirred. Once the jokbal is fully cooked, bones are removed, and the meat is cut into thick slices. It is then served with saeujeot or fermented  shrimp sauce.

Pig Ear

Oreja de Cerdo, Madrid (Pig ear)

Oreja de Cerdo, Madrid (Pig ear)

Loumeidish, pig's ears and liver

Loumeidish, pig’s ears and liver

Pig’s ear, as food for human consumption, is literally the cooked pig’s ear, found in any cuisines around the world.

Smalahove

Smalahove (sheep's head) Norway

Smalahove (sheep’s head) Norway

A Western Norwegian traditional food made from sheep’s head, eaten before Christmas, is called Smalahove, smalehovud or skjelte. The sheep’s head skin and fleece is torched, and the brain removed, and season the head with salt and is sometimes smoked, and dried. The head is boiled or steamed for about three hours and served with mashed potatoes and rutabaga. Some prepare the Smalahove where the brain is cooked inside the skull and then eaten with a spoon or fried.Originally, smalahove In previous time, the smalahove was typically a poor man’s food , but nowadays, the smalahove is considered a delicacy. They ususally serve the head in half, where the ear and eye are eaten first normally, as they are best eaten warm and the fattiest areas. Then the head is often eaten from the front to the back, working around the bones of the skull.

20)  Rocky Mountain Oysters

Testicoli or raw bovine testicles

Testicoli or raw bovine testicles

Rocky mountain oysters (bull calf testicles)

Rocky mountain oysters (bull calf testicles)

The bull calf testicles or some used the pig or sheep’s testicles and call these dish the Rocky Mountain oysters. They are often after peeled,  coated in flour, pepper and salt and deep-fried, and sometimes pounded flat. This popular dish delicacy is most often served as an appetizer with a cocktail sauce dip. In Canada it is called”prairie oysters“, where they may be served in not deep-fried or demi-glace method of cooking. While in Oklahoma and North Texas, they only prepare the young animal’s testicles, and sometimes called calf fries. In Spain, other parts of Mexico and Argentina, the dish is called “criadillas,” and they are colloquially referred to as huevos de toro which the literal meaning of bull’s eggs is huevos , a Spanish slang term for testicles in Central and South America.

Sweetbreads or ris

Sweetbreads Risotto

Sweetbreads Risotto

The culinary names for the thymus is Sweetbreads or ris , which is also called throat, gullet, or neck sweetbread, or the pancreas, heart, belly sweetbread or stomach of the calf (ris de veau) and (ris d’agneaulamb, although the pork and beef sweetbreads can be eaten also.  Other glands used as food are also called ‘sweetbreads’, that includes the parotid gland or the “cheek or ear sweetbread”, the sublingual glands “tongue sweetbreads or throat sweetbread, testicles cooked as Rocky Mountain oysters. The “heart sweetbreads” are more spherical in shape, and surrounded symmetrically by the cylindrical shape of “throat sweetbreads”.

Kokoretsi or kokoreç

Kokoretsi

Kokoretsi

Kokoretsi or kokoreç is a Balkans and Anatolia dish that consist of lamb or goat intestines, often wrapping seasoned offal, including sweetbreads, hearts, lungs or kidneys, but they most preferred the intestines of the suckling lambs. The ingredients are sliced and seasoned with olive oil, lemon, oregano, salt and pepper. The intestine is washed and cleaned thoroughly. The meat’s filling are threaded onto a long skewer and wrapped with the intestine to hold them together.Kokoretsi is usually roasted on a skewer over a charcoal, gas, or electrical burner.

sauteed Bull penis

sauteed Bull penis

The bizarre appetizer in Oaxaca, Mexico is the sauteed bull penis.

Offal

Offal are heads,brains,trotters, tripes and other animal internal organs

Offal are heads,brains,trotters, tripes and other animal internal organs

Offal also called, the variety meats or organ meats especially in the United States, referring to the entrails and internal organs of a butchered animals. Offal does not refer to a particular list of edible organs, which varies by culture and region, but includes most internal organs other than the bone and the muscle.

Sopa de mondongo

Modongo soup

Modongo soup

Sopa de mondongo soup is made from diced tripe or cow stomach, prepared in a slow-cooked method with vegetables like bell peppers, onions, carrots, celery, cabbage, tomatoes, cilantro, garlic or root vegetables.The Sopa de mondongo dish is a variations from Latin America, and the Caribbean, Brazil, Venezuela, Puerto Rico and El Salvador.

Lamb Ojhri (Pakistani Ojhari Lamb stomach curry)

Lamb Ojhri (Pakistani Ojhari Lamb stomach curry)

Faggots

Faggots-and-gravy

Faggots-and-gravy

Faggots is a UK traditional dish in the, made from meat off-cuts and offal, especially pork, and can be considered a bizarre food for some people. A faggot is traditionally prepared  from pig’s heart, liver and fatty belly meat or bacon minced together, with flavoring herbs added and sometimes bread crumbs. Some make and prepare the faggot consists of pork liver and heart minced, wrapped in bacon, with onion and breadcrumbs. Often, the faggot should be cooked in a “crock”, with gravy and served with peas and mashed potato. Then the mixture is formed in shape in the hand into little balls, wrapped round with caul fat or the pig’s abdomen membrane called the omentum, and baked.

Gulai

Gulai ayam

Gulai ayam

Gulai is a type of food cooked in curry sauce like, containing rich, spicy with the main ingredients of their choice like chicken beef, mutton, and offal in various kinds, vegetables such as the cassava leafs and young jackfruit. The thick yellowish consistency of ground turmeric is the gulai sauces method of thickening. Gulai sauce ingredients consist of rich spices such as turmeric, coriander, black pepper, galangal, ginger, chilli pepper, shallot, garlic, fennel, lemongrass, cinnamon and caraway, ground into paste and cooked in coconut milk with the main ingredients.Gulai is a The most popular and widely served dish in the Indonesian archipelago, especially in Java, Sumatra and the Malay Peninsula is called the Gulai, which for some foreigner it is a bizarre food.

Giblets or Gulai

Gulai ampela or Giblets (chicken gizzard,liver and intestines)

s Gulai ampela or Giblets (chicken gizzard,liver and intestines)

Giblets or Gulai Ampela, is an edible offal of a fowl, a culinary term, which includes the heart, gizzard, liver and other visceral organs. The neck is often included with the giblets, as, in the West, it is usually separated from the body, when butchered. There are a numerous of giblet recipes as for instance a stuffed bird, the giblets are traditionally chopped and added to the stuffing, ground chicken livers, mixed with chicken fat and onions and called the chopped liver, is a meal made with offal in the United States.

Sundae or sondae, Korean Dish

Ojingeo sundae

Ojingeo sundae

Sundae Korean food

Sundae Korean food

Sundae also sondae is made by boiling or steamed cow or pig’s intestines, stuffed with different ingredients and also a popular Korean food. It is a kind of blood sausage and believed to have been eaten for a long time. Sundae can be made with seafood such as the squid sundae or  ojing-eo sundae.

Himmel und Erde

Himmel-und-Erde

Himmel-und-Erde

Himmel und Erde is a German traditional dish consists of black pudding, fried onions and mashed potato with applesauce. Himmel und Erde is a bizarre food for other country, and the dish has been popularly eaten since the 18th century.

Dồi, Vietnamese blood sausage

Dồi, Vietnamese blood sausage

Dinuguan or Blood stew in the Philippines

Dinuguan or blood stew in Philippines cuisine

Dinuguan or blood stew in Philippines cuisine

Pig’s organ soup

Pigs organ  soup

Pigs organ soup

Pig’s organ soup dish is a clear and refreshing soup, and sometimes referred as chhing-thng (清湯), served with other optional side dishes as well as rice. Then the broth is boiled from a mix of pig offals including liver, heart, intestines, stomach, tongue, blood cubes, pork meat slices, salted vegetables strips, Chinese lettuce and sprinkle with chopped onion leaves and pepper. Side dishes is braised tofu puffs, and eggs and salted vegetables sometime are served, with special chili sauce or soy sauce with chopped chili as dipping sauce. .

Fried Pig’s Intestines

Fried pork intestines

Fried pork intestines

Sai mu thot, deep-fried pork intestines from Thailand

Sai mu thot, deep-fried pork intestines from Thailand

Paru goreng masakan  (Fried cow's lungs) in Padang, Indonesia

Paru goreng masakan (Fried cow’s lungs) in Padang, Indonesia

Chicken Intestine Barbecue

Isaw or chicken intestines' BBQ

Isaw or chicken intestines’ BBQ

Stinky tofu or chòu dòufu

Stinky fried Tofu

Stinky fried Tofu

Stinky tofu or chòu dòufu is a fermented tofu form that has a strong pungent odor, commonly eaten as snack sold at night markets or street foods than in restaurants. The bizarre odor of the stinky tofu from a distance, is said to resemble that of rotten garbage or manure. For some people they compare the taste of blue cheese, while some people, have compared it to rotten meat. Some Chinese love to eat this stinky tofu, and said the more it smells, the ‘better’ its flavor it have. The bizarre production methods vary widely and those in regulated countries are banned from using feces, maggots or rotten meat in the brine, which is risky of food-borne diseases, parasites and communicable diseases from fecal-oral route, like the typhoid, yellow fever and cholera.

Portuguese lamprey rice

Portuguese Lamprey rice

Portuguese Lamprey rice

Sea Lamprey fish or Lampreys attached to a lake trout fish

Sea Lamprey fish or Lampreys attached to a lake trout fish

Lampreys, also called lamprey eels, are jawless fish order like vertebrates, whose adults are characterized by a toothed, funnel-like sucking mouth. The lampreys are also known for those species which bore into the flesh of other fish to suck their blood, most species of lamprey are not parasitic and never feed on other fish. The several species of lampreys’ mucus and serum which included the Caspian lamprey are known to be toxic, and require thorough cleaning before cooking and consumption. Lampreys are called “nine-eyed eels“from a counting of their seven external gill slits on a side with one eye and the nostril.

Cuy

Cuy,  Guinea Pig Dish

Cuy, Guinea Pig Dish

Roast Guinea Pig

Roast Guinea Pig

In the Andes, the Guinea pigs  or cuy, cuye or curi were originally domesticated for their meat and human consumption, and known delicacy.

 

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