Practically every country has its ownculinary preferences that can shock foreigners. For example, for an Australian, it's normal to taste soup from kangaroo tails or roast from a flying squirrel. You will not be surprised by the Chinese with roasted moles, and it's common for a Hindu to have breakfast with a shark in a creamy sauce. However, all these animals, although exotic, but quite edible. Russian tourists coming to Kenya, not without interest, try shish kebab from a porcupine or roast from a zebra - if you abstract from obsessive memories of how we admired in the zoo these lovely little animals, you can even enjoy yourself from the meal. However, in the world of cooking there are dishes that people can not eat unprepared to eat - it is too strong disgust and fear of the original ingredients.Scary foodPhoto: www.photobank.comShish kebab from larvae, mole and other "inedible" products can be found on the markets in China. Photo: www.photobank.comThe market in China. Starfishes here are not the most exotic delicacy. Photo: www.photobank.comAlligator's filtephoto: www.photobank.comFried scorpions Photo: www.photobank.comPoisonous manioc, which is baked at the stakePhoto: www.photobank.comThe most poisonous fish - fugu Photos: www.photobank.com

Poisonous dinner

In the warm waters of the Indian and Pacific Oceans inthere are abundant sea snakes. By degree of virulence, they overtake their land-based sisters - their bite is ten times stronger than the "kiss" of the cobra. But at the same time in some countries they are happy to eat. For example, in China and Japan, sea snakes are stuffed and stuffed like sausage. By the way, the inhabitants of the Land of the Rising Sun have always been famous for their love for poisonous poisons. The most famous example is fugu fish, after tasting it, you can go to the next world, and the only insurance against death is the skill of a chef who must neutralize a dangerous product during cooking. The desire to get a portion of adrenaline during a meal is not peculiar to Japanese. Brazilians can compete with their favorite cassava. This is an extremely poisonous shrub whose tubers are rich in prussic acid. One sip of juice - and the person dies within an hour. However, lovers of thrills this fact does not frighten. Manioc is baked on a fire (like potatoes) to neutralize its toxic effect. And it is necessary to cook for a long time, because the raw tubers "in uniform" can lead to severe poisoning. The inhabitants of Cambodia are also risky guys: they are not averse to eat scorpions. Before you put a deadly dish on the table, they fry the arthropod in deep-fried, and boiling oil completely kills the poison.

Dessert of spider's eggs

Write about what they eat in Asian and African countriesfried cockroaches and locusts, already uninteresting. Every weekend, these stars fed on these delicacies, being the “last heroes” on a desert island. In addition, many tourists have seen, and someone even ventured to try in Thailand a dish under the common name “Patanga”, consisting of larvae, locust, cockroaches and ants fried in oil. Such culinary delights will not surprise anyone, which can not be said about fried spiders. And not some tiny and innocuous arachnida, but about real tarantulas - huge and hairy. These monsters, able to swallow a small bird, can hardly fit in the palm of your hand. Most European women, seeing such a miracle Yudo, would have torn off at full speed, making the neighborhood scream. But Indian women from South America serve tarantulas to their households for breakfast, lunch and dinner. Prepare a delicacy in different ways. Some remove insect limbs and fry their bodies along with internal organs. Others wrap tarantulas in the leaves, bake them on the grill, then remove the “offal” and eat only the legs and meat. In general, who likes what. But in one gourmet unanimous: the most delicious tarantulas - pregnant females. From the spider, like from a tube of pasta, they squeeze the eggs and leave them for dessert.

Medusa ordered?

It turns out jelly-like transparent jellyfish, onethe appearance of which is able to repulse an appetite for many, is also suitable for food. They contain easily digestible proteins, fats, carbohydrates, amino acids, as well as micro and macro elements in ideal proportions for the body. True, not every meduska is suitable for culinary delights. Nothing will come out of the Black Sea individual, but from the Asian one caught in the Yellow Sea, you can make a lot of delicious dishes - this is the opinion of people from China, Japan, Indonesia, New Zealand and Australia. They say the finished jellyfish resembles soft cartilage. It tastes sweet, with the smell of the sea, but it easily absorbs the aroma of related products and spices. For culinary experiences need only fresh large jellyfish, like mushrooms. The most tasty morsel is the “head” under the bonnet, which, according to the assurances of the delicacy connoisseurs, crunches wonderfully on the teeth. True, it is too expensive and affordable only for wealthy people. Those who are poorer are content with tentacles and a bonnet.

Stones instead of chips

Some peoples love spiders, snakes and jellyfish, while othersthey eat seemingly inedible things - earth and clay. There is even a mass production of these "products" in Africa. Not far from Ghana, specially trained workers extract solid food clay, which is first turned into powder, then mixed with water and flour and baked from it "mud" cakes for tea. In local bazaars you can find several varieties of earth and stones brought from different parts of Africa ... The natives love to crunch with these delicacies at night looking. The Masai tribe, to the horror of the European inhabitants, went even further - for them ... elephant dung is considered a great delicacy. More precisely, the seeds of plants stuck in it, which were digested by animals. The opinion of a specialist Dmitry Krylov, author and host of the program "Unlucky Notes" Cuisines of some countries are very exotic. For example, in China, I had the opportunity to taste fried grasshoppers, which were served as a side dish to the famous Peking duck. The feeling is like having tasted shrimp with beer. In Bali, they drank a cocktail of snake blood and bile with the addition of honey. It sounds scary, but in fact, the drink looked like. In Africa, I tasted bushmeat. I can say that fried crocodile is quite pleasant - it tastes like a cross between chicken and pork. During my voyage to Latin America, I ventured to taste fried worms - I just satisfied my curiosity and I think that I will not agree to repeat it again.

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