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Feeling Peckish?

Sometimes the highlight of a particularly grueling day can be lunchtime, and the culinary delights that the nearest supermarket or your own kitchen has provided.

Perhaps though, there are some out there who would like to broaden their consumptive horizons, and so Contractor Weekly has delved into the weirdest and most wonderful foods out there. Here are our top 5 strange foods from around the world. Whether you add them to your January diet plans is down to you!

Rambutan – Despite the fact that it vaguely resembles a testicle, Rambutan is a fruit that is native to various parts of South-East Asia and is commonly eaten in parts of Australia. High in vitamins, the name Rambutan comes from the Malay for ‘hairy’. Make of that what you will…

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Dulse – This is a pretty specific food location-wise, but if you ever find yourself on the Atlantic coast of Canada, beware of the rather onomatopoeic Dulse. Essentially dried purple seaweed from aforementioned coastline, Dulse regularly comes with bits of the ocean still attached, such as stones, algae and flotsam. The Canadians though apparently love it, so perhaps a hidden gem…

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Sea Slugs – Continuing the sea-based theme, a Korean delicacy is Sea Slug. After being sliced and diced, the Sea Slug is served with an unidentified (despite research!) yellow sauce and apparently is crunchy and is akin to the taste of a radish.

 

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Calf’s Head – Many of the jokes made about our dear neighbours the French stem from their often baffling culinary habits. This, though, perhaps takes the biscuit in terms of oddity. Calf’s Heads are commonly served at restaurants, with the fleshy parts cut into squares and cooked for your pleasure. The brain is also often put on the corner of the plate…

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Seagull Wine – Every delicious meal needs something to help wash it down, and there are plenty of strange drinks out their too. Irn-Bru continues to baffle scientists as to its chemical make-up, and the Scottish wonder is not alone in leaving drinkers debating what they’ve actually consumed. However there are few stranger refreshing drinks than the Seagull Wine sometimes made by Inuit’s. Quite phenomenally, Seagull Wine is created by putting a dead seagull in a bottle, filling it with water, and letting it ferment for a long, long time. Apparently absolutely revolting, but does get the drinker inebriated very quickly! So the next time the off-license is shut…

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By Sean Dudley

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