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Weird food
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What is this delicacy?
Black Pudding - blood cooked up with various natural flavourings stuffed into a sausage skin.
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What is this delicacy?
Frog Legs - Basically the back end and back legs of a frog, grilled, baked, fried or stewed.
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What is this delicacy?
Jing Leed - this is a big old grasshopper seasoned with salt, pepper power and chilli and fried in a big wok.
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What is this delicacy?
Pickled Egg - this is a hardboiled egg that been left to go cold and stuck in a jar of vinegar.
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What is this delicacy?
Chicken’s Feet - pretty tasty, but the bones get on your nerves after a while.
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What is this delicacy?
Balut - A developing duck embryo that’s boiled alive in its shell. As well as sounding incredibly harsh, it looks incredibly unappetising.
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What is this delicacy?
Escargots à la Bourguignonne - Snails cooked in a sauce of white wine, garlic, butter and parsley served in their shells.
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What is this delicacy?
Hákarl - The rotting carcass of a Greenland shark. It’s buried underground in a shallow pit and pressed with stones.
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What is this delicacy?
Surstromming - Baltic Sea herring fermented with just enough salt used to prevent it from rotting.
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What is this delicacy?
Haggis - A sheep’s heart, liver and lungs minced and mixed with onions, oatmeal.
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What is this delicacy?
Turtle Soup - made using the meat, skin and innards of the soft-shell turtle in East Asia
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What is this delicacy?
SPAM - It’s said that Spam is made from chopped pork shoulder meat, ham and potato starch, but who knows what ends up in there.
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What is this delicacy?
Crocodile - crocodile meat is considered a delicacy in many places around the world, supposedly tasting like a cross between chicken and crab.
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What is this delicacy?
100 Year Old Egg / 1000 Year Old Egg - this egg is pretty rotten. After being preserved in a mixture of clay, ash and quicklime for a few months.
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What is this delicacy?
Wasp Crackers - it’s a biscuit filled with wasps.
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What is this delicacy?
Kangaroo - it is high in protein and low in fat, making it a pretty healthy choice.
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