Craziest Foods You Can Try Around the World

Monkey Brain

In Singapore, monkey brain is more than just food, it's a prized delicacy, often reserved for special occasions due to its rarity and high cost. This dish is served extremely fresh, sometimes still quivering as it arrives at the table, offering an experience that’s as fresh as it gets. Despite ongoing protests from animal welfare groups, this controversial dish continues to be a part of Singapore's proud culinary heritage, cherished by many as a unique aspect of their food culture.

Hákarl

Ever wondered what Vikings might have snacked on? Enter Hákarl, one of Iceland's most notorious traditional dishes. This dish consists of fermented Greenland shark, an animal known for its naturally toxic flesh when fresh. The traditional preparation method involves burying the shark underground for several weeks to allow it to ferment and then drying it for a few months. The result is a strong, ammonia-rich aroma and a fishy taste that's definitely an acquired taste. Often served in cubes on toothpicks, Hákarl is typically chased down with a shot of Brennivín, Iceland’s signature spirit. This dish is not just food, it’s a dive into deep Viking history.

Casu Marzu

Casu Marzu literally translates to "rotten cheese," but this Sardinian specialty is much more than its name suggests. This sheep milk cheese is famous for containing live insect larvae. These larvae are deliberately introduced to the cheese to promote a level of fermentation that goes beyond typical aging processes, resulting in a very soft cheese that some describe as decadent. The presence of live maggots is what makes Casu Marzu a controversial delicacy, the European Union has banned it for health reasons, but it can still be found in the black market or as a traditional dish in Sardinia. Daring diners must be cautious, as the larvae can jump when disturbed. Eating Casu Marzu is a bold experience that combines culture, tradition, and a bit of thrill-seeking.

Century Egg

Think you’ve tried all there is in egg dishes? Wait until you encounter the century egg, a staple in many Chinese restaurants. This delicacy, also known as the 1000-year-old egg, might sound ancient, but it's all about preservation. The making involves immersing eggs in a mixture of salt, clay, and rice hulls, which can last from several weeks to months depending on the desired flavour intensity. As the preservation ends, the yolk becomes creamy, and the egg white turns into a gelatinous, dark jelly. Typically made from chicken, duck, or quail eggs, this Chinese favourite can be enjoyed alongside rice porridge or simply as a savoury snack. Next time you’re bored with regular eggs, why not jazz up your breakfast with a century egg?

Fried Spiders

If you're in the mood for something crunchy and rich in nutrients, look no further than fried spiders, a novel alternative to your everyday snacks. Originating from the town of Sukon in Cambodia, this dish features the Haplopelma albostriatum tarantula, a native species to the region. These spiders are marinated in a blend of sugar and salt and then fried with garlic, resulting in a taste reminiscent of crispy chicken. Renowned for their high zinc, protein, and folic acid content, fried spiders have even drawn the attention of celebrity chefs like Gordon Ramsay, who travelled to Cambodia just to sample this unique dish.