Buzz
Ever fantasized about sampling intergalactic fare? Though we can't jet off to another planet for a culinary adventure, Earth boasts its own array of strange and otherworldly foods that could easily pass as props in a science fiction blockbuster.
With dishes ranging from squirming tentacles to brain-shaped treats, these ten foods appear as though they’ve been beamed down from another galaxy. Whether they’re mouthwatering or stomach-churning is entirely your call. Embark on this epicurean expedition as we uncover these extraterrestrial-inspired delicacies.
10. Casu Marzu from Sardinia, Italy
Originating from the stunning island of Sardinia, Italy, Casu Marzu is a cheese that defies convention. This unique delicacy is essentially a living ecosystem. Its otherworldly appeal comes from the inclusion of live cheese fly larvae (Piophila casei), which are deliberately added to pecorino cheese to create the notorious casu marzu.
The process starts with pecorino, a classic sheep’s milk cheese from Sardinia. To craft casu marzu, the cheese is left outside, exposed to the environment, enabling cheese flies to deposit their eggs on its surface. After the eggs hatch, the larvae tunnel into the cheese, breaking down its fats and proteins, resulting in a soft, spreadable texture.
Casu marzu’s appearance might not appeal to everyone. The cheese often seems alive with tiny white worms, giving it an otherworldly vibe. However, for those brave enough to try it, the flavor is a distinctive mix of creamy richness, sharpness, and a hint of spice. It’s undoubtedly an acquired taste, but one that leaves a lasting impression.
9. Sannakji from Korea
Sannakji, a Korean delicacy, is not for the timid. This dish features live octopus served fresh and still squirming on the plate. The name “Sannakji” literally means “live octopus” in Korean, so diners know exactly what to expect when they order it.
The extraterrestrial quality of sannakji lies in the way its tentacles continue to twitch and writhe even after being cut from the octopus’s body. This mesmerizing yet slightly unsettling movement can captivate and unnerve first-time diners.
However, don’t worry—the tentacles aren’t truly alive. They’re merely reacting to stimuli. The experience of the suction cups clinging to your tongue and the subtle crunch as you bite down creates a sensory journey. Sannakji is typically accompanied by sesame oil and seeds, enhancing the flavor of this one-of-a-kind dish.
Warning: The suction cups on sannakji can be a choking risk if not chewed thoroughly.
8. Balut Egg from the Philippines
In the Philippines, the dish balut appears as though it belongs in a scene from Alien vs. Predator. Balut is a fertilized duck egg that’s incubated for a set duration before being cooked and consumed.
The look of balut can be quite shocking. Upon cracking the shell, you’ll encounter a partially developed duck embryo, complete with feathers, a beak, and occasionally small bones. It’s a sight that might unsettle you if you’re not expecting it.
For many Filipinos, though, balut is a cherished cultural and culinary tradition. It boasts a rich, savory flavor with a distinctive mix of textures—creamy yolk and a soft, chewy embryo. Known for its high protein content, balut is regarded as a nutritious snack and is even thought to have aphrodisiac qualities in Filipino culture. While it may appear alien to some, for locals, it’s a beloved delicacy that holds deep cultural significance.
7. Cuy from Ecuador
Ecuador offers cuy, a dish that might transport you to another world. Cuy is roasted guinea pig, a traditional Andean delicacy in South America.
The alien-like appearance of cuy lies in its presentation. The roasted guinea pig is served whole, complete with crispy skin and tiny claws, giving the impression it might leap off your plate. For those unaccustomed to this tradition, the sight can be quite surprising.
Once you overcome the initial surprise, you’ll find cuy has a unique taste, blending flavors reminiscent of chicken and rabbit. The meat is tender and easily falls off the bone, while the crispy skin adds a satisfying textural contrast.
Cuy holds a significant place in Ecuadorian cuisine and culture. It’s frequently featured during festive events and gatherings, serving as a dish that unites people to enjoy a truly unique and extraordinary dining experience.
6. Jellied Moose Nose from Alaska, USA & Canada
In the frosty regions of Alaska and Canada, you’ll encounter a dish that feels like it belongs to another world—jellied moose nose. This peculiar creation involves cooking a moose’s nose until tender and then encasing it in savory gelatin.
The outcome is a dish that challenges conventional culinary norms. Slicing into jellied moose nose reveals a translucent, wobbly substance with chunks of moose nose embedded within. Its appearance can be both fascinating and unsettling, though bold eaters often find its flavor unexpectedly pleasant.
Jellied moose nose showcases the ingenuity of Alaska and Canada’s indigenous communities, who have a tradition of using every part of the animals they hunt. While it may seem alien to some, this dish embodies the profound bond between these cultures and their environment.
5. Escamoles from Mexico
Escamoles, often referred to as “insect caviar” or “Mexican caviar,” are a staple in Mexican culinary traditions. Unlike traditional caviar, escamoles are not fish eggs but the edible larvae of black ants, specifically the Liometopum apiculatum species.
These small, cream-colored larvae are gathered from the roots of agave and maguey plants across Mexico. Harvesting them is a meticulous task, involving careful excavation of the soil to locate the ant larvae. Once collected, the escamoles are cleaned and typically cooked, often sautéed with butter, garlic, and spices.
Escamoles have a nutty, slightly buttery flavor with an earthy undertone. Their texture is a unique blend of creaminess and a subtle crunch, creating a satisfying culinary experience.
With a history tracing back to pre-Columbian times, escamoles were once a highly valued food source. Today, they remain a cherished ingredient in Mexican cuisine, featured in dishes like tacos, omelets, and soups, adding a distinctive and exotic touch to the country’s rich gastronomy.
4. Kiviak from Greenland
In the isolated terrains of Greenland, you’ll encounter kiviak, a dish that pushes the boundaries of food preservation. Kiviak is made by packing hundreds of small seabirds, usually auks, into a hollowed-out seal skin. The seal is then sealed with grease and buried underground for several months to ferment.
The outcome is a dish that can seem otherworldly in both its preparation and presentation. When unearthed, kiviak reveals a fermented, pungent, and intensely flavored delicacy that may test the limits of your culinary adventurousness.
The aroma of kiviak is potent, as the fermentation process imbues the birds with a strong, gamey scent. Its flavor is equally robust, blending sour, salty, and umami elements. The texture varies from tender to slightly chewy, depending on the bird type and fermentation duration.
This extraordinary dish highlights the ingenuity of the Inuit people, who have developed creative preservation techniques to thrive in the unforgiving Arctic climate. While kiviak may seem alien in appearance and smell, it holds a cherished place in Greenland’s culinary traditions.
3. Brain Curry from India
Our gastronomic adventure concludes in India, where brain curry stands out as a hallmark of exotic cuisine. True to its name, this dish incorporates the brains of animals like goats or sheep, simmered in a richly spiced curry sauce.
The alien-like quality of brain curry lies in its distinctive texture. When cooked, the brains transform into a soft, delicate consistency, resembling a creamy, custard-like filling. The aromatic curry sauce enhances the dish with layers of flavor and complexity.
Brain curry exemplifies the bold and diverse spirit of Indian cuisine. It highlights the masterful use of spices and flavors for which India is famous. For those daring enough to explore beyond traditional dishes, brain curry delivers a rich and unforgettable taste, blending tender brain matter with the robust flavors of curry spices for a truly sensory experience.
2. Pidan Eggs from China
China introduces pidan eggs, also called century eggs or thousand-year eggs. These eggs, with their striking and unusual appearance, showcase the ingenuity of Chinese culinary traditions. Despite their name, they aren’t centuries old but are preserved through a unique, ancient process.
To make pidan eggs, fresh duck, chicken, or quail eggs are coated in a blend of clay, ash, salt, quicklime, and rice straw, then left to cure for weeks or months. This process triggers chemical reactions that alter the egg’s texture and flavor.
Upon cracking open a pidan egg, you’ll find a gelatinous, translucent egg white that has turned a dark amber or greenish-black hue. The yolk becomes rich and creamy, with a texture that can range from smooth and custard-like to slightly chalky, depending on the preparation method.
The flavor of pidan eggs is intricate, featuring notes of sulfur and ammonia. While it may not appeal to everyone, those who enjoy the distinctive and acquired tastes of Chinese cuisine will find pidan eggs a fascinating culinary experience.
Despite their alien-like look, pidan eggs are a cherished part of Chinese cuisine. They are commonly used in traditional dishes like congee and century egg tofu, reflecting the depth and richness of the country’s culinary heritage.
1. Hot Vit Lon from Vietnam
Vietnam presents hot vit lon, a distinctive delicacy featuring fertilized duck embryos. While similar to balut, hot vit lon stands out because the embryos are steamed rather than boiled, resulting in a unique and striking presentation.
What makes hot vit lon particularly intriguing is the translucent appearance of the duck embryos within their shells. Upon cracking the shell, you’ll see partially developed ducklings clearly visible, floating in their translucent chambers. This sight can be jarring, even for those accustomed to exotic cuisines.
The flavor of hot vit lon is deeply savory, with a rich and complex mix of textures. The yolk is smooth and indulgent, while the embryo offers a soft yet slightly chewy consistency. This dish challenges culinary norms and provides a bold, unforgettable experience for adventurous eaters.
