Would you Eat That? The World’s Most Unique Meats & Delicacies

 

“Appreciation is a wonderful thing: It makes what is excellent in others belong to us as well” – Voltaire

 

A variety of Adventurous Eats

They roam around the wild plains, walk through the desert, climb high mountains, gallop the steppes, fly high, hide behind the mangroves or swim in the pond.  Sometimes they’re also found on the kitchen table.  They’re more than food. They’re a cultural adventure on a plate.

Although chicken is currently the most widely used meat product in non-vegetarian meals globally, socio-economic, religious, geographic considerations and in many cases, allergies play a role in deciding whether or not we can consume other popular meats such as pork, beef, lamb, goat and seafood.  In many countries however, the locals may also consume other types of meat, often driven by local customs, preferences and animal stock availability.   For instance, bison and turkey consumption in North America traces its roots back to the Native American culture.  Similarly, the people living in the Himalayas have been eating yak meat for centuries. Traveling introduces us to many such local traditions and dares us to indulge in exciting culinary adventures.    

 (Note: please check out my blog Food Without Borders - World's Most Traveled Cuisines, to read about the five most popular global cuisines and upcoming cuisines) 

Adventurous Eats from the Sky, Land and Water

I began my ‘meat eating’ journey with chicken, lamb and fish but look what travel & cultural immersion have done to me? Sometimes I surprise myself! Here are several eats that I’ve personally tried so far and as my travel adventures continue, I expect this list to grow. 

These meats started out as local staples but are rapidly gaining recognition beyond their geographical regions into the broader world market.  The eats are classified into Feathered Union (Birds / Poultry), Terra Dwellers (four legged turf creatures) and Aqua Collective (aqua / moist environment creatures).

 

The Feather Union

Peking Duck, Fried Pigeon, Duck Fried Rice

Duck is consumed in several Asian and European countries but widely featured in Chinese, France, Vietnamese cuisines.  It is rich, dark and flavorful with a high fat content.  Some popular dishes are Peking duck, Foie Gras, Duck Confit, Banh Mi Vit and duck stir fries.  I prefer duck to chicken, Peking duck being top favorite, followed by Duck Confit and duck fried rice.

Pigeon (Squab) is a tender dark meat with a delicate flavor, largely consumed in Chinese and French cuisines.  I’ve had fried pigeon in Chinese cuisine and the roasted version in French, which I personally preferred.  However, I could gladly pass up squab meat for the richer, creamier duck meat.

Traditional US Thanksgiving dinner

Ostrich is a native bird of Africa, now farmed globally due to its lean red meat, which is comparable to beef but lower in fat.  Ostrich meat is still considered a specialty in US and European markets.  It is available in fine dining restaurants, served as burgers, steaks and fillets.  I’ve had Ostrich burgers a couple of times but I'm really looking forward to eating an Ostrich omelet someday.

Turkey is widely consumed in US and Canada with additional consumption in Mexico, Brazil and some parts of Europe. It is leaner than chicken and duck, with gamey notes especially in the legs and thighs. Americans celebrate Thanksgiving with a traditional turkey dinner.  I'm a huge fan of turkey. 

 

Terra Dwellers

Bison burgers, Venison steak

Bison is rich, slightly sweet and leaner than beef.  Bison is a fine dining meat primarily in USA and Canada. Its meat is used for burgers, steak, jerky and for chili.  Personally, I enjoy Bison burgers and steaks.

Yak is an integral part of the high Himalayan mountains. Just as a camel is to desert, a yak is to high mountains.  Yaks are long-haired domesticated cattle used for ploughing fields, carrying goods and human transport across mountain ranges.  Yak milk and meat is consumed by the native Himalayan population in Nepal, Tibet and some Indian Himalayan states.  Yak meat is similar to bison (some say it tastes like beef) with a rich flavor. Popular preparations include Yak butter tea, Yak meat soup, momos (dumplings) and stews.  I had Yak meat soup at a Tibetan restaurant many years ago during a trip to northern India. It is definitely an acquired taste.  Perhaps I should try Yak steak next time?

Camel is an integral part of desert life, and its meat is consumed in the Middle East, North Africa and Australian desert regions.  Camel meat is also gaining popularity in Europe and Canada.  It is similar in taste to venison and bison, perhaps sweeter and more gamey in flavor.  Camel meat is prepared as stew, with rice/pulao, as sausages, burgers and dry meat/ jerky.  I had dry camel meat in Fez, Morocco, for the first time. Later, I had camel stew in the old city of Dubai.  Each was a different but enjoyable experience.  Camel milk is now beginning to gain popularity over traditional milk due to its nutrient-rich profile and as an alternative for lactose intolerance.  I haven’t tried it yet but Camel milk is certainly on my list of things to try.

Bashashi and Beshbarmak

Horses are consumed widely in Central Asia and some European countries due to their historical significance in the nomadic cultures and European traditions.  Horse meat is important in the Kazakh diet as well as Mongolian (dried meat) cuisine and is also consumed in Japan (Basashi), Italy, France, Switzerland and other parts of Europe plus Mexico and Argentina. Horse meat is leaner than beef, lower in fat and higher in iron. Some popular preparations include Basashi (thinly sliced raw meat served with soy and ginger), Beshbarmak (meat and pasta), Saucisson de Cheval (sausage).  My adventure with horse meat was in Europe, more precisely, in Palermo, Sicily.  I was driven by adventure and curiosity rather than my taste buds to order a dish I believe was called Pezzetti di Cavallo (pieces of horse meat), simmered in a thick tomato-based sauce, at a restaurant in Sicily.  To my astonishment, the dish was quite nice!

 

Rabbit Paella

Rabbits have been farmed and hunted for centuries, particularly in rural areas. Rabbit meat is a classic protein in European, Mediterranean, and Asian cuisines. Rabbit meat is mild and slightly sweet.  It is leaner than most meats and its texture is often compared to chicken or pheasant.. Popular preparations include Rabbit Stew (slow-cooked with root vegetables and herbs, popular in France and Italy), Coniglio alla Cacciatora (Italian-style braised rabbit in a tomato-based sauce) and Bun Thit Cay (Vietnamese dish featuring rabbit grilled with lemongrass).  I’ve had rabbit in Paella once in Spain and a grilled rabbit dish in UK.  I could eat rabbit meat again, perhaps the Vietnamese Bun Thit Cay or in Paella, but am not a big fan.

 Venison (Deer meat) is considered gaming meat, obtained through hunting and in small batches or through specialty stores.  It is therefore not commercially available on a large scale in most parts of the world.  Venison is sold in similar cuts as beef or pork.  It can be consumed as steak, roast, ribs, sausages and jerky, however its taste profile differs from beef in that it is richer, earthier and very lean as compared to beef.  In fact, I found taste similarities between venison and Camel meat.  I've had venison jerky a few times and honestly I like venison the best of all the Terra creatures on this list.

Aqua Champs

Gator fries with crawfish and crabcakes on the bayou

Alligators (Gators) are potentially one of the most formidable creatures in the world, but their meat profile is somewhere between a fish and chicken.  Personally, I’d say gator meat tastes more like white fish and frog.  Gator hunting goes back centuries to indigenous tribes hunting in Southeastern United States.  However, gator meat was likely incorporated into Cajun and Creole cooking around 1800s, as the settlers were looking for locally sourced ingredients. Since gators were rampant in the swamps around Louisiana, theirs became the meat of choice. Nowadays, gator farms supply meat for fine dining. Gator meat is a popular delicacy in the southern states of Florida, Louisiana, Texas. Gator meat is served as fries and also used to prepare sausages and gator gumbo. I’ve only had gator meat as fries and liked it!

Frogs, especially frog legs, are the most sought-after delicacy, prepared in various culinary styles including Cuisses de Grenouille (Classic French dish with frog legs sautéed in garlic butter), Deep-Fried Frog Legs (Southern U.S. favorite, often seasoned with Cajun spices) and Thai Stir-Fried Frog (a spicy dish with herbs, chilies, and garlic). The meat tastes a lot like chicken with hints of fish.  Frog meat is mild and flavorful and is widely consumed in Southeast Asian and French cuisine, Thailand, France, Louisiana (Southern USA), Quebec (Canada), Vietnam to name a few.  My first experience with this delicacy was in Montreal, an absolutely delicious Cuisses de Grenouille.  I’ve subsequently had fried frog legs in NOLA and CdG in Paris but nothing like the one in Montreal.

Cuisses de Grenouille, Escargot de Bourgogne

Escargot (Snail) has been a gourmet delicacy in French cuisine for centuries and it is also consumed in Spain, Southeast Asia and parts of Africa.  The meat is rich with an earthy taste and chewy texture. The flavor is enhanced by the sauces or seasonings, such as garlic and butter. Escargot can be prepared in different ways including the following: Escargot de Bourgogne (French-style baked snails with garlic, butter, and parsley), Caracoles a la Andaluza (Spanish snail stew with tomatoes and herbs), Snail skewers (street food in North Africa, often grilled with spices).  On a crisp December afternoon, when I was in Fez, Morrocco there were vendors in the bazaars, pushing street carts with pots full of escargot.  Women, children and seniors gathered around the vendors to buy little cups filled with escargot. It was such a beautiful site. I too lined up to get my cup of escargot and went back for more.  Previously, I’d tried the French style in Paris and Quebec city and loved it both times.  It’s confirmed, I’m a snail lover.

 

Beyond Eats

Milk, butter and skincare products

Many of the species listed above are gaining popularity not only for their exotic meat flavors but also because the demand for the by-products they offer is driving the need for increased farming of these animals.  For e.g. duck and ostrich for eggs, ostrich for feathers (jewelry), camel and yak for milk, clothing, rugs, butter.

What’s next on my Adventurous Eats list?

I’m already working on my future list of adventurous eats and here are some items that I'd love to try:

·       Camel milk

·      Yak milk & butter

·       Ostrich eggs

 

Do let me know in the comments section below if you have suggestions on any other adventurous eats to add to the above list? 

 

Until next time, folks.  Stay sharp, stay curious 🎯🌍✨