Some Unusual Dishes Around the World

In almost every culture, there are a few unusual 'special dishes': foods that are rarely served, or are served only on special occasions such as a wedding or a religious celebrations. It is these special dishes which, once served, tend to stick in the memory.

Some of these special dishes seem completely amazing to a timid eater from another culture; there are many Americans who can’t stomach the idea of Scottish haggis, Brits who quail at the thought of eating real Indian curry and Chinese who take one look at a dish of Scandinavian preserved cod and pass.

Actually, in all fairness, even people from the culture that produced the dish don’t always relish it: there are probably many Scots who can’t stand haggis, Indians who can’t take spicy food and Scandinavians who blanch at the thought of eating their preserved fishes. Regardless of personal taste however, these unusual dishes are so spectacular and memorable that they have long since passed from folklore and tall tales into an accepted, if not enjoyed, part of the nation’s identity.
 

Bean curd is China

Of course, when it comes to a varied and complex cuisine, the most obvious is China, where the variety of foods is simply mind-boggling. The Chinese themselves have a saying: “Anything that walks, swims, crawls, or flies with its back to heaven is edible”, i.e., everything under the sun.

Because of the sheer vastness of the country, often the cuisine of one region is completely different from that of another. In addition, because of the strong aristocratic hierarchy, there were numerous unusual dishes created in the royal courts which, though they were never particularly popular, were at least memorable for the their creativity. In short, it is almost impossible to discuss Chinese cuisine without first breaking it down the regional cuisines.

Perhaps the best-known single food in China is tofu, which has a long and venerable history. There are numerous legends about the origins of this delicacy, which are typically variations a basic tale: during the Han dynasty, a curious cook decided to see if cooking soy beans with the nagiri compound would produce flavoured soy beans; he wound up with tofu instead.

There are dozens of different types of tofu – many are regional specialties and some are traditionally made in the monasteries dotting the country. Perhaps the most memorable type is the one known as chou doufu or fermented tofu, but more commonly remembered by its highly descriptive alternate name, ‘smelly tofu’. This unforgettable snack is basically deep-fried fermented bean curd and it is wildly popular in China and Taiwan. Most of the diners eat it with spicy sauce and chilli, but there are those who claim it is best when steamed with black beans and onions – which reputedly, results in an even stronger smell than the deep-fried version.

Unfortunately, the distinctive smell has on more than one occasion resulted in the tofu-sellers being fined for breaching air pollution laws. Visitors intending to sample this pungent dish need only follow their nose to find the seller, but according to the dish’s supporters, it tastes as good as it smells bad, which may be reason enough to stop up your nose and try it.

A roasted camel in Arabia

Perhaps the most apocryphal dishes in popular imagination is the one that comes from the Middle East, home of some of the most luxurious and delectable foods in the world. Supposedly, the largest and most spectacular dish ever to be served is whole cooked stuffed camel. Specifically, roasted camel stuffed with a lamb, which has been stuffed with chickens, which has been stuffed with fish, which had been stuffed with eggs; the gaps all around are filled with rice, nuts and other stuffings.

The Guinness book of World Records includes this dish in its listings and says that it is ‘prepared occasionally for Bedouin wedding feasts’. In a cookbook called International Cuisine, presented by California Home Economics Teachers, there is even a recipe for the whole stuffed camel.

There are countless travellers tales of visitors to the Arabian land who have come across parties celebrating a wedding with a stuffed camel or two. Unfortunately, though there are very many stories about this amazing dish, there are very few documented cases of anyone having actually eaten it. Perhaps its because very few outsiders ever get invited to eat at a Bedouin wedding feast; perhaps such a dish doesn’t really exist, or was made up for the entertainment of credulous visitors.
 

A stuffed turkey in the US

For those who just have to try something like a roast camel, and aren't likely to attend a Bedouin feast anytime soon, a dish very similar to the legendary stuffed camel is the turduken. This dish features a boneless turkey stuffed with a boneless duck that’s stuffed with a boneless chicken; the gaps in between are filled with cornbread, oyster and sausage. For sheer novelty, it’s hardly less spectacular than the camel.

The dish is considered to be an American invention and was reportedly invented by the southern chef Paul Prudhommes. In the beginning, its popularity was limited to the Deep South of the United States. As time went by however, news of this fantastic dish leaked out and nowadays it can even be found north of the Mason-Dixon line, or even ordered through mail order catalogues. Some families have even replaced the more traditional turkey with the turducken.

These are just a handful of unusual dishes to be found around the world. There are hundreds more just waiting to be discovered by the curious and iron stomached traveller. Shows like Anthony Bourden’s ‘A Cook’s Tour’ and a rapidly shrinking world have inspired a new generation of gastronomic adventurers who aren’t afraid to try a strange-looking or unusual-smelling offering; and they certainly have a great deal of such exotic dishes to choose from.

Article Information

This article was written by AH Anuar and was first published 14 December 2004. This article is free for personal and commercial reproduction, with the following terms and conditions.