All around the world people have delicacies that they enjoy but seems disgusting to other parts of the world. All over the world people eat things that other countries wouldn't dare to even smell.
Asia takes the trophy in that field; there is nobody in the world that can eat what they eat. If you visit China you will find out that brain monkeys are a delicacy that they enjoy, not only that but they eat fish sperm in japan and they call it Shirako.
If you a South African and you find out that such things are eaten, you are automatically disgusted or from anywhere around the world. Let's be honest their food is quit disgusting. Before you rejoice that is how the world feel about some South Africa cuisines. They are also disgusted and have unanswered question on why we eat those meals as they dont look delicious or appetizing to them.
Here Are The Meals That Are Eaten In South Africa That The Rest Of The World Finds Disgusting.
Amasonja or mopane worms – a staple source of protein and nutrients for many rural communities in Southern Africa, a delicacy in Limpopo, and a scary thought for my European taste buds.
Ostrich Egg Omelette
This one might not be as weird as some of the items on the list, but it made the list purely for its size. One ostrich egg is the equivalent of 12 normal eggs and is usually served with butter, salt, pepper and parsley. If you want to make it extra tasty, you can also sprinkle some grated cheese over it.
Beef tongue is a cut of beef made of the tongue of a cow. It can be boiled, pickled, roasted or braised in sauce. It is found in many national cuisines, it is a favourite in South Africa especially in parts of Eastern Cape & KwaZulu Natal.
Mogodu is a Southern African food. Mogodu is a combination of chopped serobe (tripe) and mala (intestines) served as a stew often with hot pap or dumpling. Mala (in Northern Sotho) is intestines, usually of a mammal such as a cow or sheep.
Thanks to traditions, nothing is wasted in South Africa. Street vendors offer everything from ox tongues and bull brains to pig's trotters and goat ears and testicles.
It is sheep's heads, however, that are a local favourite. The cooking process may differ: sheep heads are broiled in large drums, and then charred with heated metal rods to get rid of the fur. Some cooks first strip the head of the fur, wash it, parboil it in vats, and then roast it over hot coals. It may also be boiled and then roasted in the oven. Regardless of cooking method, you'll get a golden brown grinning sheep's head. That grotesque smile is caused by the intense heat, giving it the lovely name
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