Foods mojavenc Wants to Try

An unusual combination of marshmallows and spice make this screamingly good burger.

So strong is Kuwaitis’ love for this seasonal delicacy that an entire market gets set up just for its sale.

This curry-on-the-go hails from South Africa.

Juice from the Baobab tree “tastes like sunshine” and treats dysentery.

You eat the shell, too.

A uniquely Texan take on Chartreuse.

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

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

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

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

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

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

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

On the slopes of Kilimanjaro, brewers make beer from bananas and finger millet.

This Moroccan butter ferments underground for years and smells like blue cheese.

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

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

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

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

Costa Rica's iconic ice cream tub contains indescribably addictive cookies.

Typically reserved for special occasions, the massive meal can be bought for a hefty sum at restaurants in Qatar.

This traditional Brazilian raw milk cheese is caught in the crosshairs of a battle over government regulation.

This tangy fruit flavors everything from ice cream to cocktails.

This Argentinian cookout involves grilling an entire cow.