The 10 most disgusting dishes

If you think that the worst food is hamburgers and French fries, then most likely you have never heard of the dishes that we are about to introduce you to, and most importantly, you have never seen or inhaled their disgusting aroma. If curiosity still prevails over disgust, then allow us to introduce you to the most terrible dishes in the world.

Escamoles

This dish is also called "ant caviar". You probably guess that this food has nothing in common with the delicious black and red caviar. So, this delicacy is made from a certain type of ants that live in the roots of the agave, or rather their larvae. Large ant larvae are sometimes sold together with the ants and can even be bought frozen. Escamoles are enjoyed both raw and stewed. The taste of this delicacy is vaguely reminiscent of nuts.

Lutefisk

Well, it's a very clean dish. And it's clean because it's soaked in an alkaline solution. This is how Norwegians like to pamper themselves. Raw dried fish is soaked in an alkaline solution for several days, and then it's soaked in regular water for a day or two, which results in the dish, which has become national, acquiring a soft consistency and a translucent appearance, and reminiscent of jelly. By the way, you can enjoy the torment of one unfortunate American who decided to test the strength of his stomach with a traditional Scandinavian Christmas dish.

Surstromming

This delicacy was probably invented by the Swedes to compete with their Norwegian neighbors in preparing the most disgusting dish in the world. Herring with caviar is placed in vessels with brine (a concentrated salt solution) and then transferred to a less salty solution and left to sour for about two months. During this process, acetic, butyric and propionic acids and hydrogen sulfide are formed. It is the latter that gives the dish its unique aroma, and when you open the jar it seems that the fish died a natural death.

Kumys

Kumis is not a dish, but a drink, but it can be a worthy competitor in the fight for the title of the most-most. Kumis is a dairy product made from fermented mare's milk and contains some alcohol. It is loved to be savored in Central Asia. The process of making kumis involves fermenting milk for several hours or days. At the exit, this product has an unpleasant smell and is a milk-alcoholic substance.

Century eggs

The name is right on target, because the look of the eggs is exactly what you think about their shelf life (and maybe even more). Despite the fact that the number one hundred appears in the name, this dish is prepared for several months in a mixture of salt, lime and clay, which has a strong alkaline reaction. And then the product is ready - the white becomes like rubber, and the yolk - a creamy mass. In addition, the color of a hundred-year-old egg does not resemble a regular one - it darkens and is saturated with wonderful rotten aromas.

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Human placenta

This so-called dish cannot help but cause disgust, but it is still eaten. It is believed that the placenta helps to cope with postpartum depression and other postpartum complications. The worst thing is that there are many recipes for preparing the placenta, even cocktails are made from it. This fashionable trend has not yet reached Ukraine, but in Mexico, China, Hawaii and the Pacific Islands it is very common.

Fresh Blood Soup

This delicacy is prepared from fresh blood of geese, ducks or pigs. Nuts and aromatic herbs are added to it. It's simply finger-licking good. Such soups are loved in Northern Vietnam, where they are washed down with alcoholic drinks. Well, this is not surprising, it is scary to approach such a delicacy without a glass. The taste of this dish has a metallic aftertaste.

Corn smut fungus spores

This dish, which is very popular in Mexico, is corn smut infected with a fungus. The fungus spores attack healthy cobs and form white growths, inside which are powdery spore heads. This gives the corn a mushroom flavor and is an unusual delicacy.

Natto

And the Japanese love this delicacy. Fermented soybeans - this is what is hidden under the name "natto". The dish is prepared by adding hay bacillus, which starts the fermentation process. A day of fermentation and the meal is served: the fermented beans resemble a slimy, viscous mass with the aroma of ammonia. They taste bitter and salty. Well, just the perfect snack for beer!

Casa Marzu

Do you like cheese? How would you like live cheese? This sheep's cheese from Sardinia resembles a living creature because live fly larvae are added to it for fermentation, and they are left in even after the cooking process is finished. Surprisingly, despite the fact that this strange and disgusting product causes bloody diarrhea (the fly larvae are sometimes not digested), it is still loved and praised for its taste.

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