The terrifying nature of these delicacies is not what scares us, but the minds that conceived them to be edible are what gives us the creeps. Journey with us as we unveil the top 10 most terrifying delicacies from all over the world.
Huitlacoche is a fungus which grows naturally on ears of corn. The fungus is harvested and treated as a delicacy in Mexico.
This is also called cod’s milt. It comprises of the sperm sacs of fishes or the male genitalia of fishes which still contains the seminal fluid. It is served raw or slightly cooked while still containing fish sperm. Ask the Japanese and Russians, they will tell you that it is creamy and buttery in taste.
8. VIRGIN BOY’S WEE EGGS
The sight of this will be sickening!! One must wonder what the Chinese enjoy in this. Urine collected from young boys is used to boil these eggs. So special they cost twice more than the price of egg people like me eat. As to how often these eggs are eaten, they can be likened to how Gala is eaten by Nigerians.
7. SANNAKJI (Live Octopus)
This is a raw dish in Korean cuisine, it consist of a small octopus that has been cut into bits while still alive and served (slightly seasoned with sesame oil) immediately. The octopus bits are still motile while on the plates and thus pose a great risk of suffocation when swallowed as the suction cups on the arms of the octopus are still active and can cling to the throat on the way down and choke you.
Image source: myquestionth.com
6. KOPI LUWAK (Cat poop coffee)
Known as the most expensive coffee in the world. It is made from the excrement of the Asian palm civet (an Indonasian cat-like creature called the Luwak). The coffee is also Known as cat poop coffee because the coffee berries are first eaten by the Luwak which due to its nature of digestion, excretes the berries whole, which must have undergone fermentation, action of enzymes and intestinal fluids, and are then processed to produce the rarest and most expensive gourmet coffee
Image source: catpoopcoffeeinc.com
5. THE PUFFER FISH
The puffer fish, which puffs itself up when threatened, is one of the world’s most poisonous fish. They are eaten in Japan after careful removal of the poisonous sac by a trained Chef. The delicacy is known as “Fugu” and it is eaten raw. Deadlier than cyanide the toxins are enough to kill thirty humans as it affects the nervous system. Many people die each year from eating it and there’s no known antidote.
This is not your regular macaroni but plainly the larvae and pupae of ants found on the tequila plant. They’re rare to find and quite expensive. Also known as the “Mexican Caviar”, larva are buttered up and fried to give the perfect taste. Want some?
3. CASU MARZU (Maggot Cheese)
The Italians and Sardinians sure surprised us with this. Carzu Marzu means rotten cheese and it is purposely left for flies to lay eggs on. They then break down the cheese fats leaving a softer (maggot-filled) cheese. The cheese has to be eaten when the maggots are still alive because when they are dead, it is considered to be toxic. Since the larvae can jump if they are disturbed, diners have to shield their eyes. It’s now banned for health reasons
The Asians (Philippines Southeast Asia) sure can’t exhaust how gross they can make eggs turn out. Fertilized eggs are boiled just before they’re due to hatch; around 17 days of maturity thereabout, so your yolk oozes out followed by a chicken/duck foetus. Balut is so unique such that you get your chicken and egg at the same time. The best way to eat Balut is to crack open the egg, sip the broth and then eat the yolk and foetus. “Yum eh?”
Inuit (indigenous habitants of Greenland, Alaska and Canada) folks are definitely people one should beware of!!! Just imagine the idea of packing hundreds of auks (small local birds of the family Alcidae) into a seal. The little beds are inserted as a whole; beaks, feet and feathers, sealed up with seal fat, after which the seal is sewn up to create an oxygen free internal environment. The sealed up seal and constituents is then kept under a rock to reduce air content, and over the course of 3-18 months after the birds ferment, they’re brought out and eating at special occasions.