Janvi Singh
It has a pungent smell and strong flavor, and is often served as a delicacy.
It requires skilled preparation to remove the toxic parts, and is often served as sashimi or in hot pot dishes.
The fish is canned and left to ferment for several months, resulting in a strong and pungent aroma.
It is a fertilized duck egg that is boiled and eaten in the shell.
It is traditionally cooked in a sheep's stomach and served with neeps and tatties (turnips and potatoes).
Poi is a staple food in Hawaiian cuisine, made from the fermented root of the taro plant. It has a thick, paste-like consistency and a slightly sour taste.
These caterpillars are harvested, dried, and often fried or cooked in stews. They are a good source of protein.