Foods CrabSauce Has Tried

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

This camel jerky is a lifeline for Somali nomads during times of drought.

In Kenya, celebrations for victorious runners often begin with a sip of fermented milk.

This crisp, sour Kenyan brew is made by fermenting the “sausage” fruit.

Making this sausage of meat, tripe, and blood is its own festive occasion in Kenya.

A crossbred table grape variety that tastes an awful lot like spun sugar.

Across East Africa, these cardamom-flavored doughnuts are the perfect pairing for chai.

In Senegal, black coffee meets sugar ’n’ spice in one heady brew.

Finnish immigrants brought these crunchy, cinnamon-coated slices to Michigan's Upper Peninsula.

This dark, sweet refresher was born at a now-defunct amusement park on the shores of Lake Erie.

Birmingham's sinus-clearing soda was a popular way to enhance bootlegged hooch during Prohibition.

The story of South Carolina's sweet-hot soda begins with a chance discovery during the Revolutionary War.

This traditional Southern pairing captures sweet and salty in a single bottle.

You can have your syrup and drink it, too.

In Inuit cultures, using the whole whale is an act of respect, including consuming its blubber and skin.

Tarragon provides the herbal kick to this neon-green Georgian soda.

This chocolate-coated confection's crisp, bubbly structure is well-suited to the even crisper Buffalo air.

They're a Baltimore-specific guilty pleasure.

You can find authentic versions of this sour Slavic brew at street stalls and monasteries.

From postwar dessert to sweet slice of Canadian identity.

After thriving during Prohibition, this soda fountain staple was immortalized in a song by Creedence Clearwater Revival.

A citrusy cream soda with a hint of rust outsells Coca-Cola in Scotland.

The candy is huge with Norwegian hikers and skiers.

Elusive in its country of origin, this multilayer cake has found a home in Manitoba's “New Iceland” region.