Foods nyamalo Wants to Try

Goggles are a good idea at this wine-slinging battle.

Where the world's best pizzas face off.

This celebration of the largest edible fruit native to the United States features plenty of “pawpawpular” foods.

Once the bugs have moved on, termite towers can be used for outdoor bread baking.

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

A sweet and nutty liqueur made with the fruit of the "elephant tree."

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

Baked in traditional adobe hornos, this bread is a staple of the American Southwest's Native Pueblo people.

These tightly coiled ferns also serve as a Māori symbol for unity.

The briny “asparagus of the sea” grows along coasts around the world.

Its pulp tastes just like the creamy spread.

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

It's darker, saltier, and healthier than white sugar.

Smells like lavender, tastes like lemon rind, looks like a gnarled claw fresh from your nightmares. 

These salted, pickled plums are an ancient Japanese hangover cure.

This creamy, bright pink fruit is known as the "Borneo avocado."

In an unassuming shop in Jaipur, a family has been serving highly addictive chai for decades.

The Soviet-Korean carrot salad is a sweet-and-sour testament to a diaspora's resilience.

This triple-distilled cashew fruit liquor is a source of Goan pride.

These inky cloves have aged like a fine wine.

Essential to South Asian cuisine, the flavoring is illegal in some countries.

We can thank coconuts for this lesser-known tropical moonshine.

The cure and cause of a burning tongue.

This nightmarish-looking fruit has serious healing potential.