Foods zdficken Wants to Try

Some bread goes in the oven for an hour; some goes underground for two years.

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

In an Ethiopian forest, a dying breed of beekeepers scales dangerously tall trees to harvest nectar from handmade hives.

The birthplace of coffee celebrates community with a sensory feast.

Ethiopian honey wine is sweet, funky, and perfect with injera.

On Sham el-Nessim, Egyptians celebrate spring by gathering around picnic spreads of fermented fish.

Dates from this desert oasis have been sweetening Egyptian tables since pharaonic times.

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

The fragrant, intricately spiced street food is a medina specialty.

A gesture of welcome and respect, Moroccan mint tea gets poured from high above the glass.

This meat dish slow-cooks in the embers that heat Moroccan bathhouses.

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

This Saharan sand-baked fare is nicknamed “Berber pizza.”

Journey into the Marrakesh Kasbah to find this lean, slightly sweet favorite.

In Venezuela, traditional Christmas bread marries ham, raisins, and olives.

These purses help Uruguayans drink mate anytime, anywhere.

An unassuming oil drum houses a three-tiered oven.

In the Peruvian jungle, some families still make this homemade spirit.

You'll have a ball with this Latin American specialty.

A sacred alcoholic drink made from chewed and fermented yuca.

Palm weevil larvae make succulent street snacks in the Amazon.

In Peru, layers of potatoes, meat, and sweets are steamed in a pit filled with volcanic rocks.

These giant, volcano-shaped barnacles house sweet, crablike meat.

The town of Lambayeque, Peru, specializes in a seven-layered sweet named for Hollywood's towering ape.