People all over the world enjoy delicacies that other parts of the world find repulsive. Foods that other countries wouldn't even dare to smell are eaten by people all over the world.
There is no one in the world who can eat what the Asians eat, so they win the competition. While in China, you'll discover that brain monkeys are a delicacy, and in Japan, fish sperm is called Shirako and eaten by the locals.
The Mind of a Monkey
If you're a South African, you'll be horrified to learn that such things are consumed anywhere in the world. If we're being honest, the food here is absolutely revolting. But before you get too excited, know that not everyone shares your enthusiasm for South African cuisine. Disgusted, they ask why we eat those meals when they don't look appetizing or delicious to them.
Here are some South African dishes that are deemed repulsive by the rest of the world.
Worms of the Mopane
Mopane worms, also known as amasonja worms, are a common food source in rural areas of Southern Africa, a delicacy in Limpopo, and a horrifying thought for those of us with more affluent palates.
Omelette with Ostrich Eggs.
This one isn't as bizarre as some of the others, but it was included on the list due to its sheer volume. To compare, a normal egg has about the same nutritional value as 12 ostrich eggs. You can also top it with grated cheese if you want it to be even tastier.
Tongue of the Cow
The tongue of a cow is used to make beef tongue. Cucumbers are versatile and can be cooked in a variety of ways. It appears in a wide variety of cuisines and is particularly popular in South Africa's Eastern Cape and KwaZulu Natal regions.
Food from the southern African region known as mogodu. Serobe and mala (intestines) are combined to make mogodu, which is served as a stew and often accompanied by hot pap or dumplings. Irrigation is mala (in Northern Sotho), which is taken from animals such as cows and sheep.
Head of a Sheep
Traditions in South Africa ensure that nothing is thrown away. On the streets, you'll find everything from beef hearts to goat ears and testicles, as well as pig trotters and cow brains.
Locals, on the other hand, prefer sheep's heads. Sheep's heads are broiled in large drums and charred with heated metal rods to remove the fur before being served. Some chefs start by removing the fur from the head, then wash, parboil, and roast it over hot coals. It can also be boiled, then finished off in the oven with a roasting pan. No matter how you cook it, the result is always a golden brown sheep's head with a grin. The grotesque smile is a result of the extreme heat, hence the charming name.
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