adventurous
0 dishes.
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Suusac
Camel milk soured in a smoked gourd until tangy and slightly fizzy. 20 min to prepare. Makes about 1.5 litres.…
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Surströmming
Infamously pungent fermented Baltic herring, with flatbread and potato. A fermented & pickled recipe from Sweden.
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Sušena ukljeva
Bleak from Lake Skadar, salted and dried whole in the sun. A charcuterie & cured recipe from Montenegro.
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Suri
Palm weevil larvae grilled on skewers, or eaten raw in the jungle. Ready in 15 minutes prep and 10 minutes…
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Súrsaðir hrútspungar
Pressed ram testicles cured in sour whey and sliced from a block. A fermented & pickled recipe from Iceland.
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Sviðasulta
Sheep head meat pressed into a terrine, often soured in whey. Ready in 1 hour prep and 3 hours cooking.…
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Svið
Singed boiled sheep’s head, þorrablót midwinter specialty. Ready in 30 min prep and 2 hr cooking. 4 servings. A main…
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Tacacá
Amazonian tucupi broth with jambu leaves and dried shrimp; tongue-tingling. Ready in 30 min prep and 1 hr cooking. 4…
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Tamilok
Woodworm from rotting mangrove trunks, eaten raw with vinegar, calamansi and chilli. 20 min to prepare. 4 servings as a…
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Tangogi Guk
Dog-meat soup with perilla and greens, eaten as a summer stamina dish. Ready in 30 minutes prep and 3 hours…