adventurous
550 dishes.
soup & stewGuruTripe simmered for hours with onion and tomato until softmainHaggisSpiced sheep offal and oatmeal, with neeps and tatties.fermented & pickledHákarlFermented Greenland shark cubes, ammonia-sharp; brennivín chaser.cheese & dairyHandkäse mit MusikSour-milk cheese marinated with raw onion, eaten with cider and bread.cheese & dairyHarzerFat-free sour-milk cheese in small rounds, sharp and pungentfermented & pickledHawaijarSticky, pungent fermented soybeans mashed into Manipuri chutneys and curriesmainHenakisoa sy amalonaPork belly stewed with freshwater eel and greens over ricecheese & dairyHerve cheeseSoft washed-rind cow's cheese, sticky, orange and very pungent.
HilbehWhipped fenugreek relish, bitter and foamy, spooned onto soups and bread.street foodHollandse NieuweRaw brined new herring with chopped onion, eaten whole.mainHongeohoeFermented skate sliced raw, so ammoniac it stings the nose and throat
Hormigas culonasToasted big-bottomed queen ants eaten salted, like nutscocktailHriatôHot spirit warmed with honey and melted lard or butterfermented & pickledHroussalted onion and dried-chili paste fermented for weeks, used like a stockfermented & pickledHtamin JinShan sour rice kneaded with fish or potato and turmeric, pressed into ballswine & spiritHtan YayToddy palm sap fermented into cloudy sour palm wine, drunk in village toddy hutsmainHuitlacocheInky corn fungus cooked with onion and epazote, folded into quesadillassauce & condimentHulbawhipped fenugreek foam stirred into stewswine & spiritHunza WaterClear home-distilled mulberry or grape spirit made in the Gilgit-Baltistan valleyscharcuterie & curedHurkaliver or blood sausage bulked with rice, fried until the skin crispssnackIfinkubalamopane caterpillars dried then fried with onion, protein-rich delicacy
InhlokoCow's head singed, boiled long and shared out at ceremoniessnackInswaFlying termites fried without oil until crisp, eaten by the handfulfermented & pickledIruFermented locust beans, black and sticky, dropped into stews for deep savourstreet foodIsawCharcoal-grilled chicken intestine skewers dipped in spiced vinegarsnackIshwaFlying termites gathered at dusk and dry-fried until cracklingmainIsi ewuGoat head cut up in palm-oil sauce with utazi leaves and brainstreet foodIslak burgerSteamed burger soaked in garlicky tomato sauce, held warm in a glass cabinet.fermented & pickledJaadiFish salted and packed in barrels for months until soft, sour and strong-smellingstreet foodJellied eelsChopped eels boiled and set in their own savoury jelly, served cold.fermented & pickledJeotgalSalted fermented shrimp, anchovy or oyster, spooned into kimchi or eaten as banchan
Jeow BongSweet-spicy Luang Prabang chili paste with buffalo skin
Jerusalem mixed grillchicken hearts, livers and lamb griddled with onion and baharat
JigarakiLamb liver, heart and fat grilled on skewers, eaten with bread and salt.street foodJogae GuiClams grilled in their shells over an open flame at seaside stalls.charcuterie & curedJumaFat sausage of minced beef, rice and spices, boiled then fried in slices
HilbehWhipped fenugreek relish, bitter and foamy, spooned onto soups and bread.street foodHollandse NieuweRaw brined new herring with chopped onion, eaten whole.mainHongeohoeFermented skate sliced raw, so ammoniac it stings the nose and throatHormigas culonasToasted big-bottomed queen ants eaten salted, like nutscocktailHriatôHot spirit warmed with honey and melted lard or butterfermented & pickledHroussalted onion and dried-chili paste fermented for weeks, used like a stockfermented & pickledHtamin JinShan sour rice kneaded with fish or potato and turmeric, pressed into ballswine & spiritHtan YayToddy palm sap fermented into cloudy sour palm wine, drunk in village toddy hutsmainHuitlacocheInky corn fungus cooked with onion and epazote, folded into quesadillassauce & condimentHulbawhipped fenugreek foam stirred into stewswine & spiritHunza WaterClear home-distilled mulberry or grape spirit made in the Gilgit-Baltistan valleyscharcuterie & curedHurkaliver or blood sausage bulked with rice, fried until the skin crispssnackIfinkubalamopane caterpillars dried then fried with onion, protein-rich delicacyInhlokoCow's head singed, boiled long and shared out at ceremoniessnackInswaFlying termites fried without oil until crisp, eaten by the handfulfermented & pickledIruFermented locust beans, black and sticky, dropped into stews for deep savourstreet foodIsawCharcoal-grilled chicken intestine skewers dipped in spiced vinegarsnackIshwaFlying termites gathered at dusk and dry-fried until cracklingmainIsi ewuGoat head cut up in palm-oil sauce with utazi leaves and brainstreet foodIslak burgerSteamed burger soaked in garlicky tomato sauce, held warm in a glass cabinet.fermented & pickledJaadiFish salted and packed in barrels for months until soft, sour and strong-smellingstreet foodJellied eelsChopped eels boiled and set in their own savoury jelly, served cold.fermented & pickledJeotgalSalted fermented shrimp, anchovy or oyster, spooned into kimchi or eaten as banchanJeow BongSweet-spicy Luang Prabang chili paste with buffalo skinJerusalem mixed grillchicken hearts, livers and lamb griddled with onion and baharatJigarakiLamb liver, heart and fat grilled on skewers, eaten with bread and salt.street foodJogae GuiClams grilled in their shells over an open flame at seaside stalls.charcuterie & curedJumaFat sausage of minced beef, rice and spices, boiled then fried in slices-
Masato
Amazonian fermented cassava drink, sour and milky, served in gourds. A wine & spirit recipe from Peru.
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Kurt
Raw beef cut to order at the table, dipped in mitmita and awaze. A main recipe from Ethiopia.
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Escargots
Giant land snails skewered and grilled with chili at roadside braziers. Ready in 40 min prep and 1 hr 15…
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Aaruul
Rock-hard sun-dried sour milk curds, herders’ travel food. A cheese & dairy recipe from Mongolia.
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A Ping
Whole tarantulas fried with garlic and salt until crisp outside and soft inside. Ready in 20 minutes prep and 15…