The 8 Most Disgusting Foods in the World

It’s dinnertime! But people all around the world are serving incredibly different dishes. What bon appetit means for every one of us ranges between infinite meanings. I’m not trying to ruin your day here, it’s just that the dishes I’m going to tell you about would most probably drift Jamie Oliver himself away from the kitchen. So here are the 8 most disgusting foods in the world.

All the vital organs of just about any species have been consumed at one time or another, such as Amazonian ants, half-cooked fetal eggs, worms of all kinds and stages of life, hoofs, beaks, ears, and eyeballs have all been efficiently put to good culinary use.

# 1. Casu Marzu

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This Sicilian dish is best described as a sheep milk cheese containing live insect larvae that are actually fermenting the cheese. It’s unnecessary to clear those white worms from the cheese before consuming, but some people do it. The Casu Marzu was banned for years and only sold on the black market, but few years ago it was declared a traditional food and now it’s legal to produce and sell them.

# 2. Tuna Eyeball

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This is poor man’s food in Japan because it costs about $1. They say it tastes like squid, but they also warn you to boil it before eating. I think it goes with everything, including the Casu Maezu from above.

# 3. Balut aka soft-boiled fetal duck

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This one consists of fertilized duck egg that has a partially grown duck embryo inside. The egg is boiled, which cooks both the liquid and the embryo. Puncturing the shell and sipping the broth inside is how you eat it. After that, the shell is peeled to give you access to eat the yolk and the cooked duckling. This popular dish is sold in buckets filled with sand, which keep the dish food warm.

# 4. Pacha or a sheep’s boiled head

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This is a more common dish in the Middle East, specifically Iraq and Egypt. You’ll find smoked versions and recipes for sheep’s head soup, usually presented whole and intact, sometimes with brains, sometimes without… Surprise, surprise…

# 5. Bat Paste

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You basically need a bunch of flying mouse, fruit, or fox bats caught somewhere in a remote village or where ever you may consider. Drop into a pot of boiling water or milk without killing them beforehand. Roast to desired doneness. Chop and make into paste with Thai herbs and spices.

# 6. 4-inch-long raw worms

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Food is scarce in the desert, we all know that, and for thousands of years the Australian Aborigines have relied partly on protein-rich grubs, such as the larvae of moths. They don’t prepare it at all whatsoever; they just pull it out of the ground and chew on it until it stops moving.

# 7. Jellied Moose Nose

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Take one moose’s upper jawbone, cut below the eyes and boil for 45 minutes, afterwards chill it in cold water. Then pull out all the hairs that should come out easily at this point. Place the hair-free nose in a kettle and bring to a boil, then simmer. After a night of letting it cool, you’ll have two kinds of meat to choose from: the bulb of the nose and thin strips of dark meat along the bones. Poor moose!

# 8. Boodog

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This Mongolian dish is basically a marmot or goat, cooked within its own skin with hot stones in the stomach. In a nutshell, after you’ve hung it upside down, bled it and broken its legs, there comes the stuffing consisting of smooth hot stones crammed into every cavity imaginable and even up under the leg skin where you would have drowned out the broken bones.

It is said: “The Chinese eat anything with four legs, except tables. And everything that flies, except airplanes”. Well I suppose this applies to other nations, too. We all have our oddities, that’s for sure, but come on now, I think we are exaggerating a bit. These dishes are the perfect evidence of the human need to feel the most powerful creature on the planet and just set his heel upon anything that moves. What a sad pursuit this is!

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