Foods IndefiniteDetour Has Tried

Iceland's fermented, dried shark smells like urine and can taste like strong cheese.

Icelanders make a very, very good dog.

Iceland's thick, chewy "hot spring bread" is just like regular rye bread, with one big difference.

Add a splinter of this vine to your meal for a tongue-numbing kick.

Egyptian pigeons are raised in special towers, then stuffed and eaten.

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

A melt-in-your-mouth mixture of raw beef, butter, and spices.

The birthplace of coffee celebrates community with a sensory feast.

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

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

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

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

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

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

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

A desert dweller’s delight, this bread gets baked in sand.

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

This spicy Nigerian stew is made from a goat's head and served with its "particulars."

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

It takes only two hours for palm sap to become palm wine.