On Sham el-Nessim, Egyptians celebrate spring by gathering around picnic spreads of fermented fish.

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

Senegal's popular spring rolls tell a story of war, love, and colonialism.

This grasshopper snack is crispy like fried chicken.

Drinking fresh blood is both sacred and ordinary for the Maasai people.

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

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

After dining on this fish, your next course might be 36 hours of hallucinations.

This spiced jerky is a beloved snack in South Africa.

This camel jerky is a lifeline for Somali nomads during times of drought.

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

Depending on how they're prepared, these caterpillars can taste like everything from tea to a well-done steak.

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

No primates were harmed in the making of this South African steak sauce.

Morocco's nutty, decadent spread is made from the prized oil of the argan tree.

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

Senegal's national dish is incomplete without these fermented sea snails.

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

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

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

A sacred tree, a secret language, and the labor of generations of women keep an ancient tradition of salt harvesting alive.

An industry run almost entirely by women is developing new sustainable methods to harvest this highly coveted riverbed salt.

The biggest edible mushroom in the world is also delicious.

Some bread goes in the oven for an hour; some goes underground for two years.