Foods mossenmoons Wants to Try

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

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

This thick bean soup is a Good Friday tradition for Nigeria's Afro-Brazilian community.

Massive mushrooms spring from tall termite mounds during rainy season in Namibia.

The biggest edible mushroom in the world is also delicious.

Residents of this Greek island distill mastic sap, the "tears of Chios," into a piney-sweet liqueur.

Its pulp tastes just like the creamy spread.

This traditional drink is made with a little-known variety of cacao.

This dark, rare fruit lasts a very long time.

A dwindling number of brewers still make this tapioca alcohol.

This sweet, slender eggplant grows only in a Greek valley.

Fizzy, fruity, and still fermenting, this almost-wine is a celebrated part of Austria's harvest season.

This wintertime serenade for apple trees also involves firing rifles and drinking cider.

This jewel-toned Sicilian and Maltese specialty is so sweet, it’s hard to believe it comes from a spiky cactus.

Soft young cones make a sweet jam believed to have health benefits in Russia and Georgia.

This sweet, silky Irish pudding has a secret ingredient: seaweed.

There's a legend that this Latvian herbal liqueur saved an ailing Catherine the Great.

This fruit can also count as dessert.

In Central America, custard grows on trees.

This fruit either burns your throat or tastes like a tropical medley.

These palm flower clusters resemble tentacles of baby corn.

Inside a hard, yellow shell lies a sweet, black spread.

This palm fruit has a surprisingly meaty flavor.

Belizeans use this bulbous fruit to kill mosquito-borne parasites.