Foods Clur Wants to Try

This multi-layered treat has become a potent symbol of Hungarian-Jewish identity.

This towering treat is a slice of New Orleans immigrant history.

A sweet regional alternative to the maple kind.

This beer was popular more than 3,000 years ago.

This Cape Town sandwich is as extravagant as a certain literary character.

It's three meals in one!

The fusion dish dates back to Italy's occupation of Ethiopia in the 1930s.

A delicious fruit with a suggestively-shaped seed.

These sweetened, dyed baobab seeds will leave your tongue red and tingling with flavor.

The potent cocktail of beer, wine, and soda is a favorite in the bars of Addis Ababa.

Vendors fill these crispy pancakes with as many meats, sweets, or vegetables as their imaginations allow.

The Ugandan dish is so delicious, watching it roast is its own show.

In Nigeria, ground peanuts become spicy, deep-fried nuggets and noodles.

Morocco's nutty, decadent spread is made from the prized oil of the argan tree.

In the Congo, the cassava plant is also treasured for its leaves.

In this Moroccan street specialty, whole-roasted lamb is cooked in underground clay pits and sold by weight.

The Rwandan condiment is so spicy, it's served with eyedroppers.

In Togolese markets, locals socialize over gourds of this sweet-and-sour sorghum beer.

In South Africa, women transform a tart fruit into a celebrated sour brew.

Say “roll eggs” super fast in Uganda and you'll receive something far tastier than a luxury watch.

This sharp and salty Egyptian cheese ferments for months in a bath of milk and spices.

The Aussie street food meal of meat pie on a sea of peas.

The South Pacific's shrub-based drink causes relaxation, euphoria, and a tingling sensation.

The sweet Kiwi treat that represents a token reward.