The Weirdest Foods From Around the World

The Philippines
Chicken and Duck Fetus
You might be thinking, “Why, a chicken embryo? I have a dozen sitting in my mini fridge right now,” but you would be wrong - this is a fetus.  In the Philippines, a special technique is used to continue incubating the egg in hot sand past its usual yolk stage into an almost fully developed baby chicken, and then boiled to stop the final development stages. Known as balut, the fetus is not quite old enough to have hard bones, a beak, feathers, or claws, and is eaten whole or in a few bites with a light garnish of lemon juice and salt. Like hotdogs in the U.S., balut is everyday food sold in street vendors and tastes just like a richer more textured hard-boiled egg.

Check out Anthony Bourdain trying balut on his show No Reservations

A traditional Scottish dish of a sheep’s heart, liver, and lungs mixed with onion, oatmeal, and a variety of spices, and then simmered inside the sheep’s stomach for several hours. Cheaper and commercialized versions found in supermarkets are cooked inside an artificial casing rather than the sheep’s stomach, and fried versions are sold in Scottish fast-food restaurants. While it does not sound very appetizing, haggis is universally popular and known for being extremely tasty.
Alicia Beckett, a junior at Case Western University, tried haggis at a pub in Scotland, and said it “tasted oily and salty, but it’s delicious! The oatmeal made it slightly chewy, plus an oily texture and savory flavor. It was served with mashed potatoes and turnips, with two oatmeal biscuits sticking into the haggis.”

Fried Lamb and Goat Intestines

Aylin Erman, a fellow HC writer and a senior at Harvard, lived in Turkey and described eating kokoreç: “They serve it as street grub and slab it between a cut loaf of bread. It happens to be one of the tastiest things ever! I LOVE it, but someone had to fool me into eating it before I knew what it was.” Animal intestines are a fairly common menu item in many cultures, with variations of different livestock’s stomachs appearing throughout the world, such as Italian tripe, so it must be pretty delicious.

So, who’s hungry?
Jensen Suther, Elon University
Alicia Beckett, Case Western Reserve University
Windsor Hanger, Harvard University and Her Campus Publisher & President
Aylin Erman, Harvard University and Her Campus writer
Eric Ahearn, Case Western Reserve University