Prahok from Cambodia.
Prahok, Cambodia
Who said the fresher the fish, the better? This Khmer dish is rarer than hen's teeth if you can leave it to ferment for three years.
A beating snake's heart, Hanoi, Vietnam
It's said the French will eat anything, but even they turned their noses up at this one. Do you have what it takes to try the snake?
The Veres, Hungary
A dish with origins somewhere around the 15th century and even then it was considered a dish not for the faint at heart. Buyer beware.
Casu Marzu, Sardinia, Italy
To achieve the right level of fermentation (close to decomposition), translucent worms are added to help break down the fat level. Yummy.
Also known as cuy, this favourite pet of the West has been compared to rabbit and is high in protein and low in fat and cholesterol.
Haggis, Lancashire, England/Scotland
The origins of this dish have always been up for debate. Who'd have known heart, liver and lungs would taste so good cooked in a stomach?
Hangi, New Zealand
Hungry? Let's eat ... It could be a while. Our traditional earth oven can cook for up to eight hours.
Escamoles, Mexico
The eggs from the giant black Liometopum ant have the consistency of cottage cheese. You might not even know you're eating them as they're usually disguised in a taco with guacamole.
An ancient Aboriginal food, as the name suggests this funguslooks similar to a slab of raw meat.
