Some eat to live, and some live to eat. If you are in the second category, then you might be a person who loves trying different foods in different cultures. If you explore and discover new traditions, cultures, and ways of life, so you could also find different foods. Exotic foods are unusual foods where you don’t find them everywhere but belong to specific cultures. The word ‘food’ remains us of aromatic, taste-bud tingling, and delectable savories, but there are also foods that don’t fit into these descriptions. If there are appetizing foods on one hand, and on the other, you will find the wackiest, offensive, and bizarre foods. So here we share 4 weird and exotic foods recipes.
It is not about boosting exotic foods but through this section, you’ll be able to see the different types of food consumed in different cultures.
Exotic food recipes
Ant egg soup
You would have tried chicken soup, vegetable soup, and tomato soup but how about trying ant egg soups? This dish is a Laotian dish that is made from a mixture of ant eggs, and partial embryos from white ants. Plenty of ant eggs are available at the local market in Vientiane. The ant egg soup will be delicious lunch for the entire family members and this food is recognized to have a high source of protein, less fat, and calories than the chicken egg.
- 2 L of water
- 500 g of pork ribs, cut in a bite-size
- 1 tablespoon of thin soy sauce
- 100 g of wild phakwan, only leaves
- 10 slices of fresh ginger
- 1 tablespoon of salt
- ½ teaspoon of MSG, optional
- 1 small bowl of ant egg
How to make
Take a pot, fill water, and add salt, ginger, thin soya sauce, and MSG (if you want). Boil them and while boiling add the pork ribs and leave them to boil again in medium-low heat. Keep cooking for 1 hour or until the pork is tender. Increase to high heat, and add wild Phakwan, and ant eggs. Cook it for 5 minutes and then serve.
Chapulines – cooked grasshoppers
This dish is famous in Mexico, where the grasshoppers are caught and toasted on a flat griddle. Crispy texture, salty, sweet, and sour flavors achieved through seasonings make them special. The best Chapulines are found in Oaxaca, Mexico, where you can see them on the vendor street throughout the year. This is mostly eaten as a snack but back in the 16th century, they were a huge source of food.
- ½ cup oil
- 3 cloves garlic
- 1 serrano chile
- 1 pound chapulines, grasshoppers
- 1 lime
- 1 dash salt
- ½ onion
How to make
Pull the wings and legs off of each Chapuline (grasshopper) and discard them. Take a shallow pan, add oil, and heat it over medium-high heat. Fry garlic, chile, and onion until the onion is light brown in color. Remove and discard the onions, chile, and garlic from the oil using a slotted spoon and leave the oil in the pan. Fry the Chapulines in the same oil until they are brown and crispy. Remove and drain them on paper towels. Sprinkle salt over the top and squeeze lime.
Bird nest soup
Bird nest soup is considered an expensive and luxurious food and so you’ll find this food mostly in a high-end restaurant. It can be found in southern parts of China. You cannot use any bird’s nest to create this dish. It is extremely rare and valuable. They don’t taste well and their texture is similar to softened gelatin and jelly. This dish is used as a sweet dessert soup.
- Dried red dates
- Rock sugar
- Bird’s nest
How to make
Soak the bird’s nest in cool water. It is best to clean the nest one more time. Boil a pot of water and boil the bird’s nest for 10 minutes. Drain it and rinse with cool water. Bring 6 cups of water to a low simmer and add the bird’s nest and jujubes. Keep the heat low. Cook for 30 minutes to 2 hours. Taste it and see whether it is soft and gelatinous. Add 4 medium chunks of rock sugar. Taste and add additional sugar.
In the history of Moroccan cuisine, camels have been a key source of protein. This food can be purchased in markets of Morocco but you cannot find it on any menus. More than any other meat, Camel meat is lower in cholesterol and rich in protein and its hump is known to be the tastiest part. Camel meat is tougher than cow meat but the flavor is similar to beef or veal.
- ½ medium red onion
- 2 pounds ground camel meat
- 2 to 3 teaspoons ground cumin
- 2 to 3 teaspoons ground coriander
- 2 tablespoons finely chopped cilantro
- 2 tablespoons wheat-free tamari
- 6 toasted, buttered hamburger buns
- 2 cloves garlic
How to make
Preheat the oven to 325 degrees and heat the large cast-iron skillet over medium-high heat. Combine the camel meat, red onion tamari, garlic, coriander, cumin, and cilantro in a mixing bowl. Gently blend with your hands and shape the mixture into 6 patties of equal size that are about 1 inch thick. Arrange them and cook for 6 minutes or until nicely browned on the bottom and then turn them over. Transfer the skillet to the oven and cook for 6 to 8 minutes and after 5 minutes check the internal temperature of the burgers. Pull them at 140 degrees and let them rest for 5 minutes before serving on toasted buttered buns.
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