This Aussie classic certainly isn’t the most sophisticated-looking dish around, but that’s not to say it isn’t delicious.
Far saucier in appearance than chilli served elsewhere in the US, Cincinnati chili is distinguished by its gravy-like, clove, nutmeg and cinnamon-infused sauce, and by the way it’s served.
Made from a mix of soy milk and gelatine (or other setting agent), douhua is a smooth, softly set tofu pudding that’s eaten across China.
Tofu comes in many forms, and stinky tofu might just be the most bizarre-looking (and smelling) version of all.
Deeply rooted in Welsh history (and often affectionately referred to as ‘Welshman’s caviar’), laverbread isn’t a bread at all, but rather a slow-cooked paste made from seaweed.
A thing of beauty haggis is not, but there’s a reason why the Scots are so vocal in their appreciation of this dish.
Said to have been enjoyed in its earliest form for around a century, cendol certainly has staying power.
Jellied eels were hugely popular in London in the 18th century, when an abundance of eels in the River Thames made them a cheap and accessible foodstuff for the East End working class.
SWIPE UP FOR MORE AMAZING STORIES