Would You Eat These Daring Dishes?

Here's a roundup of some of the most adventurous foods you'll find throughout the world. (Full story: http://on.natgeo.com/2dEzmrd)
  1. Ant Eggs, Thailand
    Weaver ants, so named because of the giant network of nests they build by “weaving” leaves together with their larval silk, are a common insect in Thailand. Both these reddish-colored ants and their whitish eggs, considered a delicacy in northern Thailand, feature in several Thai dishes, including a salad, a stir fry, and a variety of soups. Many street vendors sell ant eggs wrapped in banana leaves as a popular on-the-go snack. (Photo by Hakbong Kwon, Alamy Stock Photo)
  2. Guinea Pig, Ecuador
    Despite their name, guinea pigs originated in South America. They were domesticated by humans more than 3,000 years ago in the Andes, where they were bred and raised for their meat by the inhabitants of some of the region’s earliest towns. Cuy is a delicacy in Ecuador and other Andean countries, where it is often served during special occasions. (Photo by Paul Springett B, Alamy Stock Photo)
  3. Tarantulas, Cambodia
    Fried tarantulas can be found on menus in several areas of Cambodia. The spiders, which grow to roughly the size of a human hand, are deep fried in oil until stiff and generally seasoned with monosodium glutamate, sugar, salt, and garlic. Depending on the ratio of seasonings, tarantulas can be eaten as a savory dish or a sweet treat (similar to a lollipop). The head and body contain a bland white meat, with a brown paste of organs and eggs in the abdomen. (Photo by Nzsteve, Getty Images)
  4. Fermented Shark, Iceland
    Iceland’s national dish, hákarl, receives few compliments from outsiders. This cured and fermented shark smells a lot like cleaning products, thanks to its high ammonia content. The island nation’s resourceful Vikings came up with preparing hákarl, which involves gutting and beheading a Greenland shark, placing stones on it to press out the liquids, and burying it in a sandy hole for up to three months while it ferments. (Photo by Karin De Winter, Alamy Stock Photo)
  5. Fried Blood, Ireland
    Black pudding’s somewhat charming name belies what it really is: fried congealed blood. This staple of the traditional Irish breakfast is made up of pig blood, fat, oatmeal (or groats), seasonings, and some pork, formed into a blood sausage and sliced into rounds. For the uninitiated, there is also white pudding, which has the same ingredients minus the blood. (Photo by MIB Pictures, Getty Images)
  6. Termites, Namibia
    Termite mounds can be especially large in Namibia, sometimes growing more than 20 feet tall and extending several feet underground. Millions of termites live inside these hardened, sand-colored structures, and Namibians have long enjoyed the termites as delicacies. After being slightly roasted, they taste a lot like crunchy peanut butter. (Photo by Premaphotos, Alamy Stock Photo)
  7. Durian, Indonesia/Malaysia
    From its intimidating spikes to its off-putting smell, everything about the durian says, “Don’t eat me”—people have very strong opinions about it. Most believe its smell to be repulsive, using terms like “rotting corpse” or “raw sewage” to describe it. Others think the durian smells sweet and fruity. (Photo by Mauhorng, Getty Images)
  8. Sheep’s Lung, Scotland
    The United States has banned importation of Scotland’s national dish since 1971, specifically because of one ingredient: sheep’s lung, which constitutes roughly one-tenth of the haggis recipe. Haggis is a mixture of sheep’s pluck—heart, liver, and lungs—combined with onions, raw fat, oatmeal, and spices, all encased in sheep stomach. (Photo by Marco Secchi, Alamy Stock Photo)
  9. Reindeer, Norway
    Reindeer is a staple in Norwegian cuisine. The meat is leaner and milder than other game meats but healthier due to the reindeer’s diet of herbs, berries, and lichen. Reindeer is widely available in Norwegian grocery stores year-round. (Photo by Ton Koene, VWPics/Alamy Stock Photo)
  10. Sheep’s Head, Morocco
    In Morocco, dining on a lamb or sheep’s head is a traditional part of the Id al-Adha celebration. After a home slaughter, the sheep’s head is first blackened over coals so the fur can be removed and then drained. It is boiled or steamed in its entirety and prepared with onions, salt, pepper, and cumin. Sheep heads are also served at street markets—with or without eyes—and typically with the brains removed (brains are a separate delicacy). (Photo by Boaz Rottem, Alamy Stock Photo)
  11. Kangaroo, Australia
    Australia’s national animal is becoming a trendy dinner option. Kangaroo has been a food staple for indigenous Australians for millennia. It was traditionally roasted in earth ovens after cutting off the tail and feet. Kangaroo is now more widely sold in grocery stores as minced meat, steaks, or sausages. Around 70 percent of kangaroo meat is exported to more than 50 countries. (Photo by Suzanne Long, Alamy Stock Photo)