Dangerous Exotic Dishes You Shouldn't Try While Traveling
Many travelers today prefer gastronomic tourism, spicing up their acquaintance with different countries with culinary experiences. But eating a spicy soup is one thing, and consuming poisonous fish, worms, and other life-threatening exotic dishes is quite another. If you love extreme experiences and crave thrills, familiarize yourself with some of the most extraordinary national dishes that exist.
Fugu, Japan
This national Japanese dish has earned the title of the most dangerous delicacy in the world. The main ingredient, the fugu pufferfish, contains a toxin in its body that can cause death just a few hours after consuming this fish. The safest option is to try a dish made from fish that has been raised in artificial conditions and could not feed on poisonous starfish. However, connoisseurs of the unique delicate taste of fugu and thrill-seekers prefer the dangerous type of fish, leading to over 10 reported deaths from poisoning by this product in Japan each year.
Casu Marzu, Italy
The names "rotten cheese" or "wormy cheese" can easily kill your appetite, yet cheese casu marzu attracts gourmets from around the world to Sardinia. This unusual product contains live larvae of the cheese fly, which accelerate the breakdown of fats and make the cheese softer. During tasting, connoisseurs of original flavors are advised to keep their eyes closed, as the larvae can jump out of the cheese up to 15 centimeters. However, the danger of this delicacy lies not only in this; it can also cause allergic reactions.
Cassava, Africa
Cassava is a common plant in Africa, whose roots are consumed by locals. In its raw form, the product is poisonous, so it is usually thoroughly peeled and then boiled or baked. The root is also dried and ground into flour, which is used to make flatbreads. However, if improperly processed, the dish becomes very dangerous, as cassava contains toxic substances. Despite the plant being known as "edible manioc" and resembling harmless potatoes, tasting flatbreads made from inadequately cleaned cassava can lead to serious health problems.
Goldschläger, Switzerland
The spicy taste of the Swiss schnapps called "Goldschläger" is given by cinnamon, while its unusual appearance comes from the gold flakes contained within. This recipe is impressive, but tasting the drink can become not only a luxury but also a health risk. For safety, a special strainer is included with each bottle. However, purchasing "Goldschläger" from an unverified place or forgetting the specifics of consuming a drink with gold flakes puts gourmets at risk of poisoning from this unusual schnapps.
Hákarl, Iceland
The Icelandic national dish "hákarl" is considered a legacy of the Vikings, attracting gourmets from around the world. It is made from Greenlandic polar shark, which lacks kidneys and a urinary system. Due to the fish's biological features, all toxins are excreted through its skin, making the shark's meat saturated with ammonia.
To make it edible, the meat is processed, rinsed, stored in containers with gravel for 6-8 weeks, and then left in fresh air for several more months. The finished dish has a repulsive smell but an interesting and specific taste. However, if improperly processed, it can be dangerous due to the presence of toxic substances.
Bullfrog, Namibia
A large bullfrog is used to prepare a popular dish here, which can easily swallow small mammals, such as bats. The locals believe that during the rainy season, the frog is less poisonous than usual, so it is more frequently consumed during this period. It is very important to follow the proper cooking process to help eliminate most of the toxins.
For example, it is necessary to remove the internal organs of the frog, as they are the most dangerous.
Rambutan, Southeast Asia
This bright fruit from Southeast Asia has a delicate taste reminiscent of strawberries, grapes, and raspberries. Many tourists enjoy trying the exotic rambutan, unaware that it can be dangerous. Gourmets should keep in mind that an excess of enzymes can cause allergies or poisoning, so it is recommended to consume only a small amount of sweet fruits per day.
San Nak Ji, Korea
The chefs of the next dish, one of the most dangerous in the world, do not need a license or even a proper kitchen. This popular delicacy in Korea consists of a small octopus served alive. The waiter simply takes the wriggling creature from the aquarium in the restaurant and places it on your plate, sprinkled with sesame seeds. You need to cut off pieces and eat. Can you picture the scene? The tentacles you cut continue to move on the fork and even in your mouth. The danger lies in the fact that if not chewed properly, they can stick to your throat and cause choking. The ultimate challenge in eating San Nak Ji is to swallow a larger piece and feel it move through your stomach.
Blood Clams, Southeast Asia
These small participants in the ranking of the most dangerous dishes on the planet are named for their red color, caused by the presence of hemoglobin. They are found in the Mediterranean Sea, and when prepared by Spanish chefs, they are quite safe. However, if you encounter clams in Southeast Asia, where they are only scalded with boiling water, the situation is different. Spoiled clams carry dangerous infections such as dysentery and typhoid. In 1998, they caused an outbreak of hepatitis A in China, resulting in 30 deaths and 300,000 infections. Their sale is prohibited, but this does not stop either sellers or buyers who wish to tempt fate.
Balut, Philippines
The next dangerous dish is clearly not for the faint-hearted. It is prepared in the Philippines from a boiled duck egg that is just a few days away from becoming a chick. In other words, it is almost a fully formed embryo, complete with a beak and feathers. It goes without saying how unpredictable the consequences can be.
Dung Mushroom
A sweet name, isn't it? In taste, dung mushroom is no different from its relatives. It poses a danger only to people who are intoxicated, as the substances in the mushroom are highly sensitive to alcohol vapors. A negative reaction can also be triggered by perfume—so it’s best not to wear fragrance before consuming this participant in the top most dangerous dishes on the planet.
Spider A-Ping, Tanzania
This spider lives in Tanzania and is one of the venomous types of tarantula. It is valued by the locals approximately as much as we value fish roe. A few people die each year from poisoning by this spider, primarily uninformed tourists. The venom is contained only in the spider's fangs; local artisans fry it over low heat in garlic sauce and enjoy the tender meat of the A-Ping spider.
Elderberry
Who among us hasn't seen elderberry? In our temperate climate, this plant loves to settle along riverbanks and in parks—it is completely unpretentious and grows without care. Few know that sambuca is made by distilling elderberries and anise; in Hungary, a popular bar drink is elderberry brandy (50 g of fruit per 1 liter of water).
Elderberry contains a lot of vitamin C, but it also contains cyanide. The peculiarity is that the poison is found only in unripe berries, while ripe berries are safe.
Crab
Another unpleasant surprise for seafood lovers. Poorly cleaned or undercooked crab, like many other seafood delicacies, can provoke cholera, a disease that is now quite exotic. It is not fatal, but the dehydration and severe diarrhea it causes, if not leading to death, can long deter the desire to continue culinary experiments with the most dangerous dishes on the planet.
Giant Poisonous Jellyfish, Japan
The giant jellyfish has become a delicacy by the will of the Japanese government. It lives near the shores of the country and preys on tuna, exterminating it. To stop this process, it was decided to create a dish from the poisonous jellyfish that would become a delicacy and be popular with tourists. The preparation of the poisonous jellyfish is similar to that of fugu fish. All the poisonous parts are cut out, but there is still a risk that some poison remains.
Stonefish
This fish is considered the most poisonous in the world. It inhabits the Indian and Pacific Oceans. A single touch can be fatal. The fish has spines on its back that release venom, which, upon entering the body, leads to paralysis and tissue death. Even if a person steps on the fish while wearing shoes, the spines can pierce through and embed themselves in the leg—death occurs after several hours of agony. The venom is located in the dorsal fin; this part of the fish is removed, and the remaining meat is used by Japanese chefs to prepare sashimi.
Aki Fruit (Bligia), Jamaica
This unusual fruit is highly valued in Jamaica. Externally, it resembles a pear, but it is distinguished by its bright red color. This fruit is poisonous until it ripens—it must open naturally. Until that moment, it cannot be eaten. When the aki ripens, the flesh around the seeds can be eaten. Interestingly, aki is not eaten in the way we are used to eating fruits: it is boiled in water with fish and onions, adding tomatoes. Aki's homeland is West Africa. It was brought to Jamaica in 1793 and is also known as "bligia." Nowadays, it is not consumed anywhere except Jamaica.
Thin Mushroom
The thin mushroom is considered edible, as it does not lead to immediate poisoning. However, this is not entirely true: the toxins accumulate in the body after consumption and can lead to kidney failure.
Kivak, North
The words "fermented meat" should already raise some alarms. For the indigenous peoples of the North, such as the Eskimos, burying is a form of preservation. They bury a gutted seal stuffed with seagulls (feathers and all). After a year and a half, one can indulge in the fermented meat of the seagulls.
Kopalchen is a dish of the same kind. Usually, reindeer meat is used. Only those who have been accustomed to it since childhood can eat this meat; otherwise, there is a risk of poisoning from corpse poison.
Starfruit, Southeast Asia
This exotic fruit, which resembles a star when cut, originates from Southeast Asia and is as popular there as apples. Its undeniable benefit lies in its high vitamin C content, but this does not reduce the danger for those with ulcers and people suffering from gastritis. The thing is, starfruit contains a large amount of oxalic acid. The fruit can also cause kidney failure.
Blood Soup, Vietnam
Vietnamese people use the blood of pigs, geese, or ducks to prepare a special soup that, according to legends, endows the person who tastes it with strength. Unfortunately, the blood prepared in this way may carry some diseases.
Pangium Edible, Southeast Asia
In foreign countries, you can find a huge number of exotic fruits that can sometimes be dangerous to health. In Southeast Asia, you can try pangium, which is also called the fruit that causes disgust.
What is the danger? The fruit contains a large amount of cyanide, which is deadly to humans. Pangium can only be consumed after it has been thoroughly cleaned and processed, so it cannot be eaten straight from the tree.
Absinthe
It is believed that liquids kill much faster than food, as dangerous substances enter the bloodstream more quickly. Today, you can order the high-proof alcoholic drink absinthe, known for its bright green color, in almost every bar. It is made from the juice of sweet fennel or anise, which gives the drink not only an unusual aroma but also poses a threat.
What is the danger? Absinthe contains a substance called thujone, which is toxic. This substance is a natural hallucinogenic and psychotropic drug. For some people, absinthe can trigger mental disorders and even epilepsy. People who are dependent on thujone may suffer from suicidal tendencies. It is important to understand that each person's body is unique, and how it will react to the intake of psychotropic substances is unknown.
Rhubarb Root
In cooking, rhubarb is used, for example, to make delicious and healthy jam, but few know that the plant can be dangerous. This is especially true for the root.
What is the danger? The lower part of the plant is concentrated with a lot of oxalic acid, which negatively affects kidney function. Symptoms of poisoning by this substance include: eye pain, nausea, vomiting, difficulty breathing, a burning sensation in the mouth, and changes in urine color (a red tint appears). There have been several recorded cases in the world where the consumption of rhubarb root led to death.
Cashew Nuts
Many may be surprised to see popular nuts on this list, but they are here for a reason, as eating them raw is strictly prohibited. The cashews sold in stores have undergone thermal processing, and in most cases, this is roasting or steaming.
What is the danger? Raw cashews contain a toxic substance called urushiol, which poses a deadly threat to humans. Harmful substances are destroyed during the preparation of the nuts, making them completely safe.
Fesikh, Egypt
At the spring festival in Egypt, Sham El-Nessim, you can try an unusual and dangerous treat called fesikh. For this, raw fish is first dried in the sun and then salted for a year. After this, it can be eaten, but no one can guarantee that you won't end up in the hospital with severe poisoning after the meal.
What is the danger? The fish may contain dangerous bacteria that cause poisoning. Statistics show that every year dozens of Egyptians end up in the hospital due to this dish. Additionally, there have been several cases where eating salted fish resulted in death.
Monkey Brain, Asian Countries
Perhaps the most exotic dishes can be found in Asian countries, where many strange and even frightening dishes are eaten. In dining establishments, you can try such an unusual dish as monkey brains. They are served boiled, baked, and even raw.
What is the danger? By agreeing to try monkey brains, people take a risk, as this dish can lead to the emergence of a dangerous disease—Creutzfeldt-Jakob disease, which affects the cerebral cortex. There have been cases where this disease has led to death.
Scorpaenidae, Pacific and Atlantic Oceans, their Seas
Extreme cuisine lovers dream of tasting scorpion fish. Its meat has a pleasant taste reminiscent of crab, but its spines contain venom. Only an experienced chef can prepare it correctly. Fortunately, scientists have developed an antidote for the venom. Red scorpion fish are caught by fishermen near Australia and New Zealand, while some species of this marine scorpion inhabit the Mediterranean and Black Seas.
Escamoles, Mexico
Tourists in Mexico are treated to a dish made with the eggs of giant leafcutter ants, which live in the roots of agave. They have a consistency somewhat similar to cottage cheese, and their taste resembles nuts. The eggs themselves are harmless, but if poorly prepared, the delicacy may contain poisonous black ants, which is dangerous for human health.
Manioc, Africa, Caribbean, Asia, and South America
Properly prepared root is tender in taste and resembles boiled potatoes. It is served with meat, used in sauces, desserts, and for making dough. It contains many beneficial substances, but if poorly processed, it retains a toxic substance (linamarin). Manioc is especially loved in Africa, but due to the low level of amino acids in it, local residents who consume it frequently often suffer from endemic goiter and childhood pellagra.
Silver-lined Narrowmouth, Indian Ocean
This delicate fish is a relative of the famous pufferfish. It is safe to eat only if the chef has skillfully removed its reproductive organs and liver. If there is a mistake, the venom will cause paralysis and breathing difficulties.
Naga Jolokia Pepper, India
For its incredible spiciness, this pepper has been entered into the Guinness Book of Records. It contains capsaicin—a substance that can be fatal in certain cases. Therefore, in cooking, it is used not just minimally but in microdoses.
In India, from where it originates, the pepper is also used to scare wild elephants away from crops and homes.
Bats, Thailand
Bats are animals that are carriers of diseases. Nevertheless, they are considered an important ingredient for soups in Thailand and some regions of China. Such soups are made from bats with the addition of coconut milk.
Century Eggs, China
The Chinese continue to experiment with flavors. They have a very unusual but quite dangerous dish—hundred-year eggs. Duck eggs are salted and left in ash for 100 days. After this, the delicacy can be served.
The semi-transparent egg with patterns looks impressive but emits a sharp smell of ammonia. According to observations, this snack is suitable only for people with "iron" stomachs. Others risk getting poisoned.