We've never heard of or cooked many of the world's foods. The sight or mention of these foods can turn us off while piqueing our interest. While culinary trends migrate, some countries have unique dishes.
In 1957, a customer asked a Quebec restaurant owner to serve him fries and cheese in the same bag. That'll be messy! In 1998, Jean-Paul Roy was crowned the "inventor of poutine" for adding a brown sauce to the dish seven years earlier.
Poutine – Canada
Marbled eggs are sold in China and Taiwan's outdoor markets. After hard-boiling, the eggs' shells are cracked. Tea leaves, soy sauce, and spices are added to the pot before adding the eggs, which are kept cool for two days.
Chaye Dan – Chine
Fermented foods are gaining popularity, but they're still controversial. In Korea, kimchi is as common as bread in other countries. Most families ferment their own. Chinese cabbage, daikon, and gochugaru make up Korea's spicy sauerkraut (chili powder). Intriguing?
Kimchi – Corée
Gnudi is a simple and popular Italian dish. It's made with ricotta, Parmesan, and spinach and served with sage butter or tomato sauce.
Gnudis – Italie
Surprise awaits oyster lovers! Name and shape are the only similarities to oysters. Bull testicles are prairie oysters. They ended up in the kitchen after being removed to control reproduction and behaviour. Tastes like wild game when fried.
Prairie oysters – Canada and United States
If you're wondering why this drink is here, you've never met a scoby or kombucha mother. This gelatinous disc ferments green or black tea with sugar to make effervescent tea. Scoby can be eaten fresh, dried, or as a meat substitute.
Kombucha – uncertain origin