Top 10 Most Unusual Dishes Around the World

Have you ever heard of the dish Kiviak? Or the Inuits? Kiviak is a traditional dish made of "dead birds stuffed in rotting seal carcasses" from the Inuit people living in the icy Arctic. Kiviak is a product of food preservation during harsh winters when hunting for fresh meat becomes nearly impossible. To survive the dark and freezing season, they bury 300 to 500 birds inside a dead seal and let it ferment underground for 7 to 8 months. Though a traditional dish, the preparation process itself can be quite alarming. The main ingredient is the Auk, a small seabird weighing about 150 grams with black and white feathers. The Inuit name for Kiviak means 'summer flavor' or 'wonderful taste of summer'. This dish is usually served during big festivals, where the fermented birds are dug up and eaten whole, including bones, alongside cheese.

The Inuit typically consume it raw after removing the feathers, legs, and beak. When the dish is unearthed, the mixture inside is completely liquid, and people break open the birds’ heads like cracking eggs. In a more gruesome manner, some even bite the heads off and drink the liquid inside. The bones of the Auk can also be consumed. Another method involves boiling Kiviak to remove the feathers faster. However, fermented seabird meat is not easily digestible for those not accustomed to it. The smell of rotting meat hits immediately when it is unearthed, and the pungent, acrid taste can be overpowering. It’s typically eaten outdoors because its strong odor can linger for weeks if consumed indoors. The heart is considered the most delicious part of the dish.

This is perhaps one of the most gruesome and inhumane dishes in human history. Originating in China, this disturbing and barbaric dish has spread to other countries, including Vietnam. It's listed among the 'Top 7 Strangest Dishes in the World,' but it’s important to note that this practice indirectly endangers the monkey species and could lead to their extinction. Live Monkey Brain is a long-standing delicacy in China, now considered a luxury dish consumed by the wealthy. It's believed to enhance male potency. Despite its status as a rare culinary treat, its preparation is deemed a horrendous and unethical act.

As the name suggests, the monkey's brain is eaten raw, immediately after being prepared at the dining table. The chef cuts a hole in the table, with the monkey’s head protruding about one-third of the way. Then, the head is swiftly struck with a knife. At this point, diners use a spoon to scoop out the brain, often accompanied by seasonings, all while hearing the tragic cries of the animal. This dish was reportedly served at a banquet to Western envoys by Empress Dowager Cixi in the spring of 1874. According to legend, a grove of medicinal pears in the Tian Shan Mountains in Shandong Province, China, was known to cure many ailments. The monkeys in the area would consume these special pears, which was believed to make their meat particularly delicious and their brain a powerful, medicinal delicacy. Upon hearing this, Empress Dowager Cixi dispatched skilled hunters to capture 200 monkeys from the Tian Shan Mountains to prepare this infamous dish.

This dish is not only visually appealing but also delicious, with a creamy texture that’s hard to resist. If you ever find yourself in Mexico, don’t miss out on this unique culinary experience! Known as 'Escamoles,' these ant larvae are considered a local delicacy. Resembling light-colored grains, these eggs are typically prepared by frying them in butter or with a hint of seasoning, and are often served alongside fried chicken or tacos, or enjoyed on their own. The larvae are crunchy and have a flavor reminiscent of cheese. A touch of chili is usually added, as the Mexicans love their spicy food, and then they are wrapped in a taco-like fashion. Since these larvae are harvested early in the morning and are only available from late spring to early autumn, along with the difficulty and danger involved in collecting them, escamoles are quite expensive—comparable in price to caviar.

Local feasts are often abundant with ant eggs, and the people joyfully prepare them in various dishes. These larvae are usually collected from ant nests found in rocks or underground, located near areas rich in cacti and other plants such as pepper and oak trees. The harvest period is brief, typically between March and April, with each nest producing eggs about 3 to 5 times. After locating the nest, people search for the trabecula, the area where adult ants lay and care for their eggs. The eggs and larvae are carefully washed and cooked using traditional methods. In addition to the main ingredients, escamoles are often prepared with green chilies, diced onions, and epazote leaves. The price of escamoles in Mexico markets ranges from 35 to 100 USD, but when served in restaurants, the price can be much higher.

At last, a strange dish from Vietnam! Many of you are probably familiar with balut. While it is a well-known delicacy in Vietnam, it can be quite bizarre and even unsettling for foreign visitors. For Westerners, eating this dish feels like “torture” because they must eat a duck embryo, complete with bones, beak, and feathers. As a result, this dish is often viewed more as a challenge than a true culinary experience for first-timers.

With its alluring taste, balut is savory, with a touch of saltiness, a spicy zing from ginger, and the fragrant herbs like Vietnamese rau ram. When eaten hot, it becomes irresistibly delicious. However, in dishes like balut stewed with mugwort, or balut served with noodles, you won’t see the raw, unhatched duck – it’s usually boiled or steamed. The real surprise comes when hundreds of eggs containing duck embryos are grilled in small bowls on the stove. Since the dish involves consuming a duck embryo, many people find it hard to stomach. That’s one reason balut is even displayed in a “creepy food” museum in Sweden. For Western diners, this dish remains an oddity, with many feeling hesitant when confronted with a fully-formed duck in the egg. In fact, balut has even been featured as a dare on the Fear Factor TV show, where contestants are challenged to eat bugs and other bizarre foods.

England is home to a variety of baked goods, ranging from classics like apple pie and pork pie to lesser-known ones like pot pies and ale pies. But when it comes to the bizarre and unsettling, nothing compares to the famous Stargazy Pie. Made with the heads of sardines, this pie is baked alongside eggs and potatoes and is a traditional dish in England. It originated in the village of Mousehole, Cornwall, where the locals would prepare this pie to celebrate the fishermen who braved rough seas to fish. While there are variations using different fish, the key feature is the way the heads (or sometimes tails) of the fish protrude from the crust, looking as if they are gazing up at the sky.

The story behind the pie dates back to the 16th century when, during a harsh winter, the villagers of Mousehole found themselves unable to go fishing and faced starvation. Luckily, a local hero, Tom Bawcock, set out to sea in a storm, an act no one else dared to do at the time. The brave fisherman returned with a legendary haul of various fish such as mackerel, sardines, herring, dogfish, and more. With all the fish he caught, the villagers baked a giant pie with the heads sticking out to show the abundance inside. The primary ingredients of a Stargazy Pie are sardines, though sometimes mackerel or herring are used as substitutes. Some chefs argue that any white fish can be used for the filling, but the signature presentation with sardine heads sticking out is essential to the pie's unique appeal.

Thailand is known for its unique culture and diverse, flavorful cuisine. Along with its delicious delicacies, the country also has some rather unusual and eerie dishes. One such dish involves giant water bugs, which are so large that they might resemble crabs or lobsters rather than insects. These bugs can grow up to 12 cm in size, and some even prey on small turtles, snakes, fish, and other vertebrates. Known as 'Maeng Da' in Thai, they are referred to in Europe as 'toe-biters' due to the painful bites they deliver. Their digestive fluids are so powerful they can dissolve tissue.

Despite their fearsome appearance, giant water bugs are considered a delicacy in Thailand, where they can be found in street markets. Those who have tried them describe their meat as having a flavor reminiscent of oranges, licorice, and even chewing gum. The sweet, savory taste has some similarities to shrimp, scallops, or crab. To eat them, one must first remove their tough outer wings, then extract the meat and eggs before chewing the head. Another way to enjoy them is by mashing the bugs and mixing with ingredients like garlic and chili to make a flavorful dip. Giant water bugs are not only tasty but also nutritious, rich in protein, vitamin B, minerals, and essential fatty acids. Dried packs of these bugs are sold for around 7 USD per pack on websites like Europe Entomophagie, which specializes in edible insects.

Guinea pigs are commonly raised in Peru, where they are either sold in markets or prepared for consumption. The cooking process involves removing the internal organs, seasoning with salt and pepper, and then roasting or frying the plump little creatures. Known as Cuy, this iconic dish of Peru is not for the faint-hearted. The organs are briefly boiled, then mixed with onions, chili, oil, and a variety of herbs. This flavorful mixture is then stuffed back inside the guinea pig before it is roasted to perfection. Originally from the Andes Mountains (which span across Colombia, Ecuador, Bolivia, and Peru), guinea pigs were raised for their meat by the indigenous people, including the Moche, Incas, and Quechua. It wasn't until the Spanish arrived that guinea pigs were brought to Europe and domesticated as pets.

Guinea pig meat is high in protein and lower in cholesterol compared to chicken, pork, or beef. In Cusco, there are even programs that raise guinea pigs for cancer patients, as their meat is considered healthier. The guinea pig has its own national holiday in Peru, celebrated on the second Friday of October. When prepared for a meal, the guinea pig is served whole. After being cleaned and gutted, it is seasoned with garlic, chili, and salt to ensure a crispy texture before cooking. Guests may eat Cuy with their hands or with utensils, depending on preference. In Peru, if you are served guinea pig by a local family, it is customary to try at least a small bite, as it is considered a delicacy reserved for honored guests.

Insects are a common culinary feature in Cambodia and many other parts of Asia. However, few countries embrace insect-based dishes as widely as Cambodia. The nation offers a variety of insect delicacies, with fried tarantulas gaining the most attention among tourists. Yes, you read that right! These crispy fried arachnids are prepared from large black tarantulas with eight legs. Locals raise these spiders in burrows near their homes, treating them similarly to livestock. Known as A-ping in Khmer, the tarantulas used for this dish are typically found in the damp, tropical forests surrounding Cambodia. The town of Skuon, located 75 km south of Phnom Penh, is famous for its tarantula dish. This small town sits on the edge of a forest filled with spider burrows.

For many, the sight of a giant tarantula, whether alive or cooked, may evoke fear. But for the people of Cambodia and adventurous eaters worldwide, these spiders are a delicacy. The tarantula species used is called Theraphosa, and each one can cost around $1. The crispy fried spiders are commonly enjoyed with beer or rice wine. While this dish is a beloved local snack in Cambodia, it can be a real challenge for foreigners to try. The preparation of A-ping is simple but wild, reflecting the everyday life of those living in close proximity to the jungle. After catching the spiders from their burrows, they are marinated with salt, sugar, and monosodium glutamate. Once seasoned, the spiders are fried in a large pan until their legs become crunchy and their bodies firm. The result is a crispy, crunchy treat that’s ready to eat.

Odori-don, also known as live squid noodles, is a dish that will likely make your skin crawl at the mere mention of its name. This is a popular dish in Japan, most notable for the live squid tentacles that rest on top of the bowl of noodles, with thinly sliced squid heads. The way to enjoy this dish is simple, but whether you dare to try it or not is the real question. First, soy sauce is poured over the squid in the bowl, causing the tentacles to 'dance' as the liquid hits them. Once you’ve watched the ‘dance’ of the squid on top of the noodles, you can either dive straight in or ask the chef to prepare it further for easier consumption. Japan has long fascinated us with its traditions, culture, economy, and its films, and of course, its food. The Japanese are famous for their fondness for fish and seafood, which contributes to their improved physique, intelligence, and longevity.

Odori Don is not for the faint of heart, as it doesn’t just feature noodles; it also includes a live squid. After pouring soy sauce on the squid, it will curl up and wriggle in the bowl, which might look a bit unsettling. But despite the squid 'dancing' in the soy sauce, it is already dead. The movement is simply caused by the contraction of its muscle fibers, triggered by the salty soy sauce. Beneath the squid’s tentacles, you will find fish roe, sashimi, sliced squid, fresh noodles, and raw vegetables. This live squid noodle dish has piqued the curiosity of many diners. Aside from watching the squid 'dance,' diners can enjoy watching the chef prepare the squid. The restaurant typically chooses fresh, plump squids for the dish. What makes this live squid noodle dish unique is not only the freshest sashimi squid but also the courage it requires to eat it. Not everyone has the nerve to witness the squid being prepared while it's still alive, especially as the tentacles continue to squirm in your mouth after it's served.

When thinking of Italy, most people immediately envision delicious dishes like pizza, spaghetti, or a steaming cup of cappuccino. However, if you’re looking for something more unusual and adventurous, you can’t miss maggot cheese. Known as Casu Marzu, this live maggot-infested cheese is considered one of the “most dangerous and disgusting foods in the world,” as it contains thousands of live maggots hatched from fly eggs, yet it remains a beloved delicacy on the island of Sardinia. This dish is not for the faint of heart, those who are squeamish, or anyone afraid of taking risks. Casu Marzu is a super-soft cheese so spicy it may bring tears to your eyes or burn your tongue. Some people compare it to aged Gorgonzola, but instead of the typical blue veins, Casu Marzu is filled with wriggling maggots. Just a small piece of this cheese can contain thousands of live maggots squirming inside. The unique feature of Casu Marzu cheese is the live maggots.

As long as the maggots are alive, the cheese retains its fresh flavor. It is the maggots’ action that softens the cheese’s texture, even making it runny, and adds an intense spiciness. After sufficient fermentation, the cheese is cut into small pieces and served with Italian red wine and flatbread. It carries a hint of black pepper and other exotic spices. Locals in Sardinia believe the cheese’s full flavor can only be appreciated by eating it with the wriggling maggots. Once the maggots die, the cheese spoils and becomes toxic. Despite health warnings, Sardinians insist they’ve been enjoying this maggot cheese for centuries without any issues. In fact, it’s a must-have at special occasions like birthdays, bachelor parties, or weddings. This traditional sheep’s milk cheese from Sardinia is highly favored by locals, though tourists may hesitate the first time they see it served.