Top 7 Weirdest Foods in Africa You Should Try
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|Weirdest Foods in Africa - Photo: Pinterest.com|
Mopane worms and fried termites, anyone? Sure, why not throw in a few stinkbugs for the bunny chow? The unique and delicious cuisines of Africa can only be fully appreciated by visiting the continent.
Bring an open mind and an empty stomach to the unique and incredibly fascinating continent of Africa, and don't leave without sampling some of the strange but fantastic local delicacies.
From stinky bugs to big caterpillars, we have compiled a list of 7 weird and wonderful foods to get your chops around in Africa:
A meal of milk and honey reminds one of the legendary ambrosia that is common in Greek god myths. An African analogy can be found in the Maasai tribe's diet, which consists of milk, pap, meat, and blood. Yes, you read that correctly; they regularly consume warm, fresh blood from their cattle.
A calabash or clay pot is held below the point of entry to catch the blood after the cow's jugular is punctured. The wound is then sealed with a mixture of mud or hot ash, with no negative consequences for the cows. The blood taken is typically mixed with milk and given to the sick as food; it is also consumed by the tribe when there are special occasions.
2. Tera Sega (raw meat)
If you want to try raw meat in Ethiopia but can't bear the thought of chowing down on a still-warm piece, we recommend you try the dish Kifo. There are several ways to make this dish, but the two most popular ones are mitimta (raw beef marinated in spices) and kebbeh (raw beef rolled in a hot chilli powder and butter). Another choice is to have the meat lebleb (warmed).
Why not simply prepare the meat? Because there was a high likelihood that enemy soldiers would see the smoke, in the past, warriors would kill and eat an animal rather than spend time laboriously constructing a campfire to cook it over. Make sure you bring de-worming tablets if you've never tried this dish before because, despite being high in potassium and vitamin B, it can also cause tape worms.
3. Ackee plant
|Ackee plant - Photo: Nature'spoisons.com|
The Ackee plant was exported from Africa in the middle of the 17th century and is still relished by those who live in the Caribbean today. It is a traditional food in West Africa and Jamaica. When served with fried onions and tomatoes, it is delicious and frequently used in place of eggs for breakfast. The Ackee plant is also known as "Vegetable Brain," and despite being yellow, it remarkably resembles the gray matter in our skulls.
If you're going to try it, make sure you do it when the fruit is fully grown because immature fruit contains a poison known as hypoglycin A that is toxic. When consumed in large quantities, unripe fruit can result in hypoglycemia, which essentially prevents the liver from metabolizing glucose and can result in permanent neurological damage or even death! When it's time to eat it, it automatically splits open to reveal three to four large, black seeds. According to Travelground, it is rich in protein, essential fatty acids, zinc, vitamin A, and vitamin A.
When termites are available for free, why spend money on popcorn or sweets? Termites are consumed by rural South Africans as a good source of protein, which may make your skin crawl. After being extracted from the wood they had been feeding on, these tiny insects are typically eaten raw as tasty snacks.
They can also be purchased in markets and then roasted or fried in oil at home. Additionally, these insects supposedly taste like carrots...however, we'll let you make that determination.
This dish, which is lamb liver wrapped in caul fat (the fatty membrane surrounding the kidneys) and barbecued, is also known as muise, vlermuise, or pofadder. Due to its appearance, it goes by the names little toroise (skilpadjie), mice (muise), and puf adder (pofadder). The ideal accompaniment for skilpadjies is mealie pap or toasted bread.
This tiny plant, which belongs to the same family genus as the vegetable marrow, looks remarkably similar to it. It has a lot of fiber and vitamin C content and can be prepared in a variety of ways. Although quite prickly on the outside, the first thing you'll notice when cutting it open is that it's slimy, sticky, and filled with seeds.
It has been exported all over the world and has established itself as a standard ingredient in gumbo recipes in Louisiana, USA. You can add it to almost anything if you're curious to give it a try. Eat it with eggs, in a chowder or stew, or dry it for a day or two before frying and seasoning it.
7. Mopane Worms
Forget chocolate or crisps; these tiny morsels are actually a favorite snack in Zimbabwe, a staple in rural areas, and a delicacy in some African cities. Even though it might make your stomach turn to picture yourself munching on a crunchy worm in between meals, many people find them to be very tasty and even nutritious. The mopane worm is actually a caterpillar that, given enough time, will develop into a rather attractive moth. See, it's not that bad!
The mopane worm is removed from trees and bushes, squeezed to remove the guts, and then cooked with ingredients like tomatoes and garlic. The mopane worms can also be quickly fried and eaten as a snack in between meals, so soon you might be enjoying these worms as a treat.
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