Top 20 Disgusting Food

Disgusting food. Some may find revolting, others consider a culinary adventure. Bizarre textures to unbearable flavors... And needless to say, some animal rights issues. Why would people eat them?  Let's find out - just hold onto your lunch as I uncover why some people willingly chow down on these stomach-churning delicacies. Are you ready?

List of Disgusting Foods

Here's an expanded list of 20 foods that are often considered disgusting by many people, along with a brief explanation of each:

1. Balut

This is a fertilized duck egg that is boiled and eaten, typically in Southeast Asian countries. It contains a partially developed embryo, including feathers, bones, and sometimes beak and eyes, which can be off-putting to some.

Finding Balut in the USA is quite possible, especially in areas with a large Filipino community. You might spot it at specialty Asian markets or Filipino food festivals.

Cooking Balut doesn't require much effort. Usually, it's boiled and eaten right from the shell. Some folks like to add a pinch of salt, a dash of vinegar, or a sprinkle of chili flakes to jazz it up. It's all about enjoying the unique taste in its simplest form, so no fancy recipes are needed here.

2. Hákarl

It is a traditional Icelandic dish made from fermented shark meat. The fermentation process involves burying the shark underground for several months, giving it a strong ammonia smell and a rubbery texture.

Hákarl is a bit harder to come by, due to its unique preparation method and acquired taste. If you're really keen, you might find it at Icelandic festivals or specialty stores that import Nordic foods.

Hákarl is served as is. The shark is cured with a specific fermentation process and then hung to dry for several months. Once ready, it's cut into cubes and eaten cold. There's no cooking involved, just a bold willingness to try something truly different.

3. Surströmming

This is a Swedish delicacy made from fermented Baltic herring. It has an extremely pungent smell due to the fermentation process, which can be described as a combination of rotten fish and strong cheese.

Surströmming is available through online retailers or stores specializing in Scandinavian products.

The traditional way to enjoy Surströmming is to open the can outdoors (trust me on this one) and serve it on flatbread with boiled potatoes, finely chopped onions, and sour cream. It's a social dish, often enjoyed at gatherings, making the experience not just about eating but also about sharing a moment with friends.

4. Casu marzu

This is a traditional Sardinian cheese that contains live maggots. The larvae are intentionally introduced to the cheese to promote fermentation, and some people eat it with the maggots still wriggling.

Casu Marzu cannot really be found in the USA due to health regulations. However, if you're ever in Sardinia or find it through some adventurous food channels, it's typically eaten spread on flatbread.

The cheese has a very strong flavor, and it's advised to consume it with a robust red wine that can stand up to the intense taste.

5. Century egg

Also known as preserved egg or thousand-year-old egg, it is a Chinese delicacy made by preserving duck, chicken, or quail eggs in a mixture of clay, ash, salt, quicklime, and rice hulls. The process turns the yolk greenish-black and gives it a strong odor.

Century eggs can definitely be found in Asian markets across the USA, making them accessible for those who wish to try.

To prepare a century egg, you don't actually have to cook it. These eggs are already cured and ready to eat. They're often peeled, then sliced, and served with pickled ginger or soy sauce. Some like to chop them up into small pieces and add them to congee (rice porridge) for a breakfast dish. The key is to balance the egg's strong flavor with other ingredients that complement or contrast its taste.

6. Stinky tofu

This is a popular street food in East Asia, particularly Taiwan. It is made by fermenting tofu in a brine or vegetable mixture, resulting in a strong, pungent smell that some find repulsive.

You can find stinky tofu in places with a large Taiwanese or Chinese population. It's often sold at Asian markets or street food festivals.

When it comes to cooking stinky tofu at home, frying is the most common method. Cut the tofu into bite-sized pieces, lightly coat them in a mix of cornstarch and spices, and then fry until they're golden brown. Serve them hot with a side of pickled cabbage and a spicy dipping sauce. The crispy exterior and soft interior make a great combination.

7. Durian

This tropical fruit is infamous for its strong, overpowering smell, often described as a mix of gym socks, onions, and sweet fruit. It has a custard-like texture and a unique flavor that can be polarizing.

Durian is available in Asian grocery stores or specialty tropical fruit markets.

Durian is best enjoyed fresh. Just cut open the fruit carefully (watch out for the spikes) and enjoy the creamy flesh inside. Some people like to freeze durian chunks and eat them like ice cream, which is a cool way to enjoy its unique flavor without the overwhelming smell.

8. Natto

A traditional Japanese dish made from fermented soybeans. It has a slimy texture and a strong, pungent smell, similar to aged cheese or sweaty socks.

Natto can be purchased in any Japanese grocery store. Natto is typically eaten as is, without the need for cooking. It's usually stirred until frothy and then mixed with mustard and soy sauce, often served over steamed rice. Some add chopped green onions or a raw egg yolk to enhance the flavor. It's a simple dish with a powerful flavor profile.

9. Escamoles

Also known as ant caviar, these are the larvae of ants commonly harvested from agave plants in Mexico. They have a nutty flavor but can be off-putting due to their appearance.

Escamoles is hard to find in the USA but can occasionally be spotted at Mexican restaurants that specialize in traditional dishes.

If you manage to get your hands on some, they're best sautéed lightly in butter with chopped onions and chili peppers. Serve them on top of tortillas with a squeeze of lime for a dish that's both unique and delicious, offering a creamy texture that contrasts nicely with the crispiness of the tortilla.

10 Fried tarantula

A delicacy in Cambodia, particularly in the town of Skuon. Tarantulas are deep-fried and seasoned, resulting in a crunchy texture. The idea of eating spiders can be unsettling to many.

Fried tarantula might not be on the menu in most places in the USA, but it's a delicacy in other parts of the world.

If you're adventurous enough to try cooking it at home, start by cleaning the tarantulas and then marinate them in a mix of soy sauce, sugar, and spices. After marinating, coat them in flour and deep-fry until crispy. This method highlights the tarantula's unique texture and flavor, creating a dish that's definitely out of the ordinary. Serving them with a side of tangy dipping sauce can help balance their rich taste.

11. Nkimombwa

Nkimombwa is a delicacy that can be found in a few parts in East Africa and is considered a rare and unusual treat. These are small, wriggly insects found only in the deepest, most untouched parts. Their taste is a mix between fermented cheese and overripe fruits, with a surprisingly crunchy texture.

Nkimombwa can be found in secretive markets known to those who fancy some tribal culinary adventure. 

Nkimombwa can be grilled, barbecued, or pan-fried as it is. Usually served immediatly with seasoning, as the texture becomes to chewy and acidic to eat as it gets cool. 

12. Rocky Mountain oysters

Also known as prairie oysters, these are the testicles of bulls or sheep. They are typically breaded and deep-fried. The thought of eating reproductive organs can be unappealing to some.

Rocky Mountain oysters are quite accessible, especially in the West and at certain specialty or regional events.

The best way to cook them involves peeling them, flattening them, and then coating them in a mixture of flour, salt, pepper, and sometimes other spices. After that, they're deep-fried until golden brown. They're often served with dipping sauces, like cocktail sauce or hot sauce, to add an extra layer of flavor.

13. Sannakji

A Korean dish that consists of live octopus tentacles, usually chopped into small pieces and served immediately. The tentacles continue to move due to nerve activity, creating a unique and sometimes unsettling dining experience.

You might find Sannakji in Korean restaurants that specialize in traditional and adventurous dishes. Rarely found otherwise, due to the animal cruelty nature.

Since it's served live, there's no cooking involved. The octopus served often with a bit of sesame oil and sesame seeds. You need to chew thoroughly when eating Sannakji because of the suction cups on the octopus tentacles.

14. Jellied eels

A traditional British dish that involves boiling and then setting eels in a spiced broth, resulting in a jelly-like texture. The concept of eating eels, combined with the gelatinous consistency, can be unpalatable to some.

Jellied eels can be somewhat rare in the USA but might be found in British pubs or specialty food shops that focus on UK cuisine.

If you're preparing jellied eels at home, the process involves boiling eels in a spiced stock until they are cooked through. As the broth cools, it turns into jelly. Jellied eels are usually eaten cold. This dish is a slice of British history and tradition, offering a unique taste and texture experience.

15. Black pudding

A type of blood sausage commonly found in European cuisine. It is made by cooking the blood of pigs or cows with a filler such as oats or barley. The dark color and the fact that it is made from blood can be off-putting to many.

Black pudding is available in the USA, particularly in British or Irish specialty shops or at butchers that focus on traditional European meats.

To cook black pudding, you simply slice it and fry it in a pan until it's crisp on the outside. It's a versatile ingredient that can be included in a hearty breakfast, served alongside eggs, or even added to other dishes for extra flavor and texture. Black pudding has a rich, savory taste that pairs well with a variety of foods.

16. Haggis

A Scottish dish made by stuffing a sheep's stomach with a mixture of sheep's heart, liver, and lungs, combined with oats, onions, and spices. The unique ingredients and the cooking method can be considered unappetizing by some.

Haggis is hard to find in its authentic form in the USA due to regulations. However, modified versions are available, particularly around Scottish holidays or specialty shops.

The best way to cook haggis is to simmer it in its casing for several hours until it's thoroughly heated. It's traditionally served with "neeps and tatties" (turnips and potatoes). This method brings out the rich, savory flavors that haggis is celebrated for.

17. Bird's nest soup

A Chinese delicacy made from the nests of swiftlets, which are made from solidified saliva. The nests are boiled to create a gelatinous soup that is highly prized, but the idea of consuming bird saliva nests can be a turn-off for some.

Bird's nest soup can be found within high-end Asian markets or restaurants.

The key ingredient, the bird's nest, actually requires very little cooking. It's usually soaked in water to soften and then simmered in a sweet or savory broth until it takes on a gelatinous texture. The subtle flavor of the nest takes on the character of the broth it's cooked in, creating a unique dining experience.

18. Escargot

Edible snails are a delicacy in French cuisine. They are usually cooked with garlic butter and served in their shells. The slimy texture and the thought of eating snails can be unpleasant for some.

Escargot is readily available in French restaurants and can also be purchased in canned form from gourmet food stores in the USA.

To cook escargot, you typically start by preparing a buttery mixture of garlic, parsley, and shallots. The snails are then added to their shells (or mushroom caps as an alternative), topped with the butter mixture, and baked. This method creates a deliciously rich and aromatic appetizer that's enjoyed by many.

19. Tripe

It refers to the edible lining of a cow's stomach. It is commonly used in dishes such as soups and stews. The rubbery texture and the fact that it is a part of the stomach can be unappealing to many.

Tripe is found in various cuisines worldwide and is available at butcher shops or markets catering to diverse culinary traditions.

Cooking tripe involves a lengthy process of cleaning, boiling, and then simmering in a flavorful broth or sauce, often with vegetables and spices. This low-and-slow cooking method transforms the tripe into a tender, tasty dish, commonly enjoyed in soups, stews, or tacos.

20. Mopane worms

Large caterpillars found in southern Africa, particularly in countries like Zimbabwe and Botswana. They are typically dried, seasoned, and fried or used in stews. The visual appearance and the idea of eating insects can be considered disgusting by most of us.

Mopane wormsare n ot commonly found in the USA but may be available through online retailers specializing in exotic foods.

If you get your hands on some, the best way to cook them is to rehydrate them (if dried), then fry them until crispy or simmer them in a sauce. This cooking approach enhances their natural, nutty flavor, making them a crunchy snack or a savory addition to meals.

Why People Eat Disgusting Foods

People have different tastes and preferences when it comes to food. While some enjoy indulging in gourmet cuisine or exotic delicacies, others are drawn to the more adventurous side of dining - even if that means trying what many would consider disgusting foods.

One reason why people eat these types of foods is simply curiosity. They want to push their culinary boundaries and experience something new and different. Trying a dish that may be considered repulsive by some can provide a sense of excitement and adventure for some.

For others, cultural influences are the reason. In certain cultures, what might be considered unappetizing or strange in one part of the world is seen as a delicacy elsewhere. They grow up with these dishes as part of their everyday diet, so they do not view them with the same disgust as those from different backgrounds.

Additionally, some people believe that eating certain "disgusting" foods can have health benefits. For example, consuming insects like crickets or mealworms has become increasingly popular due to their high protein content and sustainability compared to traditional livestock farming.

There are those who derive pleasure from challenging societal norms and pushing boundaries through their food choices. Eating something unconventional or gross can be seen as an act of rebellion against mainstream culinary standards.

In conclusion (never write this), people's motivations for eating disgusting foods vary greatly. Whether out of curiosity, cultural influence, health considerations, or simply wanting to defy social norms - there will always be someone willing to explore less savory gastronomic experiences!

Conclusion

Why do people eat these seemingly repulsive foods? The answer lies in cultural differences and personal preferences. What might be revolting to one person could be considered a delicacy by another. Food is deeply tied to our traditions, and what may seem off-putting to some can mean gem for others.

While it's important to respect different culinary practices and appreciate diverse cultures, it's also okay if you find some of these dishes hard to swallow – quite literally! Our taste buds vary greatly, and what appeals to one person may not appeal to another.

At the end of the day, food is about enjoyment and nourishment. So you want to listen to your own palate.

And who knows? The next time you travel abroad or venture into an exotic restaurant, you might just find yourself daring enough to take a bite out of one of these disgusting (or fascinating) foods!

Happy eating – whatever that means for you!