Food & Drinks

A portion of larvae and snake beer, anyone? | Lifestyle

1. Mexico: Poisonous ant larvae

Escamoles: It sounds a bit like guacamole. Escamoles are larvae of a poisonous ant species. The Mexican animals lay their eggs in the roots of the agave plant and other cactus species. So it was quite a job to harvest. But what does it taste like? It has the same soft structure as Hüttenkäse and tastes a bit like nuts. Mexicans sprinkle the escamoles on their omelets or use them between their tacos.

2. Iceland: Poisonous shark

In Iceland they no longer raise their eyebrows for a portion of shark. The flesh of the fish is freshly poisonous. Therefore, the meat is put in the ground, where it remains for months. The meat is then dug up and dried in a shed. Despite the separate preparation method, the meat seems to taste sweet, nutty and, of course, a bit fishy. Shark salad sandwich next time?

3. Italy: Rotten cheese

Old cheese is a delicacy in many countries, but casu marzu just goes a step further. Casu Marzu is also known as “rotten cheese”. The cheese is very soft, sometimes almost liquid, and is eaten with the live larvae still in it. This is the dish of cucina Italiana on the Italian island of Sardinia. For reasons of hygiene and health, this cheese is banned in the European Union, although it is still available on the black market.

4. Eastern Europe: Cold pork fat

This dish is very popular especially in Slavic countries: Salo, also known as cooled pork fat. Originated from poverty, ordinary meat was too expensive. Ukrainians talk about salo like French people about wine: the older the salo, the better and more expensive. Those who go for a culinary adventure can season it with garlic, pepper and salt to bring out the taste.

5. Peru: Guinea pig

We probably know guinea pigs mainly as pets. In Peru they also just walk around the house, but for a reason. Here guinea pig, or ‘cuy’ in Spanish, is very common food. The meat is said to be tender and juicy and tastes best when roasted slowly in a marinade of tabasco.

6. Indonesia: Steamed beehive

Steamed beehive or “botok tawon” is a traditional Javanese dish made from grated coconut meat that has been squeezed from the coconut milk. It is often mixed with other ingredients such as vegetables or fish, and eventually steamed in banana leaves. Eating this dish turns out to be good for your stamina.

7. Japan: Poisonous puffer fish

At first glance, it looks like a nicely prepared plate of sashimi, but it isn’t. Fugu is the Japanese word for the poisonous puffer fish, filled with enough toxins to kill. Only specially trained chefs, who have been training for two to three years and have passed an official test, are allowed to prepare the fish. Perhaps the good thing about fugu is more of surviving the experience than the true taste of the deadly fish…

8. North Africa: Stuffed camel

Among Bedouins in North Africa, stuffed camel is considered to be the ultimate feast for a wedding, for example. It is best to take your time, because the preparation will take about 24 hours. The idea of ​​stuffed camel is a bit like a surprise egg: with this meal rice or egg is put in fish, the fish goes into the chicken, it goes back into a lamb and then it goes into a camel. A real gift on the table.

9. China: Snake wine

Tired of your own wine stock? In China or Vietnam you can order a glass with snake wine. According to the Chinese, this popular drink has important restorative properties. You can make it by soaking the hose in rice or wine. Some say it tastes flowery and refreshing, the other says as a combination of sea water with soil. Cheers!

10. Thailand: Spine dessert

We conclude with a delicious dessert from Thailand. The durian is a fruit that only occurs in Asian countries. It is best to leave the fruit open to experienced experts: you do not just do that. Think of it as a kind of coconut with spines. The content of the fruit has a pudding-like substance and tastes strong and sharp, but at the same time also sweet and creamy. In terms of taste, the durian has also been compared to vanilla custard, garlic, onion and blue cheese – all at the same time. Do you dare?


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