Foods themonkeyinabottle Has Tried

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

In Kenya, celebrations for victorious runners often begin with a sip of fermented milk.

This Ethiopian dish of raw, sometimes spiced, meat comes with a specialized cutting ritual.

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

When life gives you burnt rice, make tea.

Delve into the inner stalls of the city's market and find this prized delicacy.

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.

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

Giant logs of offal become satisfying street sandwiches in the old city of Fes.

This sharp and salty Egyptian cheese ferments for months in a bath of milk and spices.

Cairo airport officials have seized hundreds of pounds of this smuggle-worthy delicacy.

This wild fruit helps man and beast survive long treks without water in the Kalahari desert.

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

These buns from South Africa's Cape Winelands are traditionally leavened with the must used to make wine.

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

Infants and Genghis Khan enjoyed this fermented mare's milk.

A flour made from orchid roots makes for a popular Turkish drink.

This traditional Lebanese breakfast is served with sheep tail fat.

This hallucinogenic honey can sell for over $60 a pound on the black market.

We have the Ottoman sultans to thank for this creamy Turkish dessert made of chicken breast.

On Easter in Greece, whole lambs roast beside succulent skewers of their offal.

Locals joke that you should be able to “float a horseshoe” on the thick brew.

Somewhere between butter and cream cheese, kaymak adds a fatty, creamy richness to everything.