What some call exotic, others call dinner. Across the globe, local traditions, available wildlife, and regional preferences shape what people eat—often resulting in dishes that surprise outsiders. These meats go beyond supermarket fare, offering flavors and textures shaped by centuries of culture and ecology. Here’s a closer look at some of the most intriguing animal proteins consumed worldwide.
Mammals Beyond the Barnyard
Common livestock like beef and pork dominate most Western menus. Yet across continents, other mammals offer nutrition, history, and taste just as compelling.
1. Kangaroo – Australia
Indigenous Australians have eaten kangaroo for over 40,000 years. The meat is lean, high in protein, and has a rich, gamey flavor. Its fine-grained texture makes it versatile—suitable for grilling, pan-searing, or slow-cooking. Traditional preparation involves roasting it in hot ashes, a technique still respected in Indigenous communities.
2. Guinea Pig – South America
Known locally as cuy, guinea pig features prominently in Andean cuisine, particularly in Peru, Bolivia, and Ecuador. It’s often prepared for special events and national holidays. The taste falls somewhere between rabbit and chicken, with crispy skin and tender meat. Roasted (cuy al horno) or fried (cuy chactado), it’s typically seasoned with garlic, cumin, and native chili peppers like aji panca.
3. Wild Boar – Europe and Beyond
Richer in flavor than domestic pork, wild boar has a sweet, nutty profile and is prized in game meat circles. European stews, sausages, and roasts often include it. The meat’s density and bold taste pair well with strong herbs and wine reductions.
4. Pig’s Ears – Global
Pig’s ears are eaten in several cultures but have a loyal following in the Philippines. In dishes like Crispy Tenga, they’re boiled until soft, then deep-fried for crunch. Sisig, a sizzling dish of chopped pig’s ears, snout, and belly, combines vinegar, chili, and liver for a bold flavor explosion.
Reptiles and Amphibians with Bite
These animals are often caught wild, offering protein sources outside standard agriculture.
5. Alligator and Crocodile – USA, Australia, and More
The meat has a firm texture and mild taste, often likened to a cross between chicken and fish. Tail cuts are the most desirable. In the Southern United States, alligator is fried, grilled, or added to gumbos. In Australia, crocodile meat appears in skewers and stews, reflecting regional game traditions.
6. Python – Southeast Asia and Florida
As an invasive species in Florida, python is being introduced into the local market. The meat is white, lean, and slightly rubbery, with a flavor hinting at chicken or squid. In Southeast Asia, it’s used in spicy stews and curries.
7. Frog Legs – France, Southeast Asia, USA
Frog legs are delicate and mild, with a chewiness that stands out. French cuisine sautés them in garlic and butter. In Southeast Asia, deep-frying and chili sauces are more common. They’re also gaining popularity in the Southern U.S.
Feathered but Less Familiar
Poultry isn’t just about chickens and turkeys.
8. Ostrich – South Africa and More
Ostrich produces red meat with low fat and cholesterol levels. Its flavor resembles beef, but it’s more tender and cooks quickly. Steaks and burgers made from ostrich are gaining popularity among health-conscious meat lovers.
9. Emu – Australia
Emu offers red meat that’s lean yet rich in flavor. Traditionally used by Aboriginal Australians, it’s now farmed for gourmet dishes. Cuts like fillets or fan meat are often grilled or seared.
Marine Creatures That Stretch the Menu
The sea holds more than salmon and shrimp. These unusual choices are deeply embedded in coastal culinary traditions.
10. Jellyfish – East Asia
Crunchy, translucent, and flavor-absorbing, jellyfish is typically sliced thin for salads. A mix of soy sauce, vinegar, and sesame oil complements its texture. Countries like China, Japan, and Korea incorporate it in light appetizers.
11. Sea Urchin – Global
Known as uni in Japanese cuisine, the edible part is the gonads. Creamy, briny, and rich, it’s served raw in sushi or used to top pastas and rice dishes. Its oceanic flavor is intense, making it a love-it-or-hate-it ingredient.
12. Sea Cucumber – Asia
Soft, gelatinous, and often soaked in broth, sea cucumber is valued more for texture than taste. It’s added to soups, stir-fries, and braised dishes, absorbing whatever seasonings are used.
13. Piure – Chile and Peru
This sea squirt has an iodine-heavy flavor with hints of oyster and kelp. In Chile, it’s eaten raw with lemon or added to empanadas and stews. Its strong aroma makes it an acquired taste, even for locals.
Insects on the Rise
Insect-based dishes aren’t new—but they’re being reexamined globally as protein-rich and eco-friendly options.
14. Crickets and Grasshoppers – Thailand, Mexico
Crickets are crunchy, nutty, and often deep-fried with chili powder or lime. In Mexico, chapulines are toasted and added to tacos or eaten as snacks. Thailand’s markets offer skewers of grasshoppers alongside other bugs.
15. Sago Grubs – Southeast Asia
These larvae, harvested from the sago palm, are roasted or fried and served whole. Their fat content gives them a creamy interior, often compared to bacon or marrow.
16. Ants and Larvae – Mexico, Colombia, Thailand
In Mexico, escamoles (ant larvae) are sautéed in butter and eaten in tacos. Nicknamed “insect caviar,” they’re buttery and nutty. Weaver ants and their larvae in Thailand have a tangy bite, often added to salads and soups.
Why These Meats Matter
Each of these examples reflects how communities use what nature provides. Cultural heritage, environment, and necessity have shaped these foodways over generations. While some of these meats may seem unconventional, they offer insight into global adaptability, resourcefulness, and culinary creativity.
Trying them may not be for everyone, but understanding them broadens the definition of food. The familiar isn’t always the standard. Sometimes, it’s just regional.