For years you’ve holidayed in mainland Spain, the Canaries, or Balearic Islands. Sat in your local British bar, and ordered the usual steak-pie and chips. On a Friday, cod-in-batter and chips, and the good old Sunday roast, on a Sunday of course.
Unusual Cuisines from around the World
You’ve decided this year’s going to be different. So, while you stock up on flip-flops, renew your holiday insurance, and buy a few cans of insect repellent, here are a few local delicacies from around the world to tempt the taste buds.
If your adventures take you to the Far East, and you have a love of insects, then you’ll be spoilt for choice with some of these local dishes.
Fried Spiders, are served by street vendors and top restaurants alike in Cambodia. The vendors offer a bowl of spiders, with various help-yourself condiments. Restaurants are more likely to serve up spiders with a black-pepper and lime dip.
Grasshoppers, are another dish available all over Asia, in some South American countries, and even London. Packed with protein and fried like our spiders, they are another street vender favourite. In Mexico a variety called ‘chapulines’ are served in garlic and lime sauce. Recently the Wahaca chain of Mexican restaurants launched a grasshopper dish at one of its London outlets.
Beondegi – Steamed Sikworm, is available from street vendors all over Korea. Steamed or boiled, with various seasonings added, the silkworm are said to taste like wood. Maybe chewing the end of a pencil can better convey the taste.
Okay, enough of the creepy crawlies, at least for a while. If you like your soused herring, paella, or sardines-on-toast, then maybe these little gems will be more to your liking.
Tuna Eyeballs, a delicate little dish from Japan, although sounding pretty exotic, if not looking that way, they are said to taste very similar to squid or octopus.
Hákari, a speciality from Iceland, and we know how much the Icelanders like their fish. If you’ve ever tried shark steak, it’s nothing like that. This particular basking shark is buried in a shallow pit to allow its bodily fluids to drain. Dug back up after a few months the carcass is then laid out to dry. When dried out the flesh is a white colour, strips are sliced off, cut into cubes and served as a snack.
Sannakji, from Korea, is octopus with a difference. Live baby octopus are quickly cut up by the chef, sesame oil seasoning is stirred in, and it arrives at your table with the tentacles still wriggling. Talk about headless chicken!
Not to forget our red meat eaters, here are a couple which may suit your palate.
Kangaroo: If your new adventure is going to take you down-under, then you have to try the staple meat of the Aborigines. Kangaroo meat is found in sausages, burgers, Kangaroo steak, and other meat products. Many believe farming Kangaroo for meat, instead of cattle, would greatly reduce Australia’s greenhouse gases.
Stuffed Camel: If you like many, have decided to get married and have your reception abroad, look no further than Dubai. An ideal dish for a large reception is Stuffed Camel. First, whole chickens and a lamb are stuffed with eggs and rice. These are then stuffed into a skinned camel. The whole is sprinkled with nuts and cooked in a charcoal pit. If you want to try this at home you need, 60 eggs, five pounds pepper, three kilos rice, 20 chickens, one dead lamb and one dead camel. Serves 90 guests. Enjoy your holiday.