{"id":70924,"date":"2014-10-16T07:45:40","date_gmt":"2014-10-16T05:45:40","guid":{"rendered":"http:\/\/germistoncitynews.co.za\/70924\/8-strange-foods-around-world\/"},"modified":"2014-10-16T07:45:40","modified_gmt":"2014-10-16T05:45:40","slug":"8-strange-foods-around-world","status":"publish","type":"post","link":"https:\/\/develop.citizen.co.za\/germiston-city-news\/news-headlines\/2014\/10\/16\/8-strange-foods-around-world\/","title":{"rendered":"8 Strange Foods from Around the World"},"content":{"rendered":"

Mopani worms<\/strong><\/p>\n

What would a list of peculiar foods be without mentioning our very own delicacy from the northern reaches of our country? Boiled, fried or dried, these crispy critters provide nutrition for many in African countries, and pack a high protein value.<\/p>

<\/div>\n

\"mopane\"<\/p>\n

Haggis<\/strong><\/p>

<\/div>\n

This may seem like a distinctly Scottish specialty, but not many people know that it was in fact invented in England and popularised in Scotland. The cooking instructions are pretty simple, really: Slaughter sheep. Remove heart, liver and lungs. Then boil aforementioned organs in the stomach for approximately three hours. Add salt to taste.<\/p>\n

\"haggis1\"<\/p>\n

Fugu<\/strong><\/p>\n

Why anyone would want to eat something that could kill them is beyond us. But in Japan, eating small quantities of the toxic pufferfish has become so popular that over 10,000 tonnes of it are served every year. Despite the tales of temporary paralysis and accidental death, the fish remains a popular choice amongst Japanese diners.<\/p>\n

\"Fugu.Tsukiji.CR\"<\/strong><\/p>\n

Ant eggs<\/strong><\/p>\n

This dish hails from Mexico and dates back to Aztec times when it was considered a delicacy. Just like a normal egg, you can boil these and serve them with condiments of your choice – the locals recommend salsa verde and tortillas.<\/p>\n

\"luuux-via-pinterest\"<\/p>\n

Tuna eyeballs<\/strong><\/p>\n

We certainly can’t accuse the Japanese of being wasteful, as they really try to make sure that every organ is consumed. This is a cheaper part of the fish (around $1 USD), and tastes like squid, apparently. The eye itself can be bland, so if you do ever come across one of these, don’t hold back on the Aromat.<\/p>\n

\"tunaeyeball\"<\/p>\n

Giant bullfrogs<\/strong><\/p>\n

Unlike the French who only make use of the legs, the inhabitants of Namibia are said to cook the bullfrog in its entirety. The bullfrog is not benign, though. It too has a lethal poison which can kill diners if not neutralised properly.<\/p>\n

\"Pyxicephalus_adspersus,_Boston_Aquarium\"<\/p>\n

Rocky mountain oysters<\/strong><\/p>\n

For a dish which sounds so exotic, it couldn’t be further from it. These ‘oysters’ are in fact the testicles of bull calves, which are very often deep-fried and served as appetisers with accompanying dips. Cowboys love them, apparently, and the dish is popular in southern American states.<\/p>\n

\"rockymountain\"<\/p>\n

Puffin heart<\/strong><\/p>\n

Could you think of a cuter bird to slaughter? Despite the fact that the puffin looks like the type of bird you’d want to keep as a lifelong pet, the people of Iceland very much enjoy eating the raw heart of this fluffy avian as a specialty. Watch the video of Gordon Ramsay savouring the delicacy, below.<\/p>\n

\n\t\t\t