WEIRD FOOD AROUND THE WORLD-2

WEIRD FOOD AROUND THE WORLD

IES IFACH (Calpe): NISRIN, ENEKO AND VERÓNICA. AMANDA, CARMEN, MOHAMED AND ADRIAN.

IES JUAN RAMÓN JIMÉNEZ: AMANDA, CARMEN, MOHAMED AND ADRIAN.

IES MARIO LOPEZ (Bujalance) , maria j , eva , rocio, maria s

WEIRD RECIPE: MUKTUK

PLACE: Greenland. MAIN INGREDIENTS: Whale skin and fat. WHEN DO PEOPLE EAT IT?: It is for lunch or dinner.

NISRIN IES Ifach-2C

WEIRD RECIPE: BALUT

PLACE: Finland. MAIN INGREDIENTS: A fertilized duck egg, vinegar and salt. WHEN DO PEOPLE EAT IT?: It is for lunch.

ENEKO IES Ifach-2C

WEIRD RECIPE: BAT SOUP

PLACE: China. MAIN INGREDIENTS: A live bat, milk and herbs. WHEN DO PEOPLE EAT IT?: It is for lunch or dinner.

ENEKO IES Ifach-2C

WEIRD RECIPE: FRIED SPIDER

PLACE: Cambodia. MAIN INGREDIENTS: Spiders, oil, butter and paprika. WHEN DO PEOPLE EAT IT?: It is for lunch or dinner.

VERÓNICA IES IFACH-2C

BRAIN SANDWICH

PLACE:It is a tipical U.S.A food WHEN THEY EAT: they eat it on holiday INGREDIENTS bread brain you can put some of mayonese or ketchup

• Amanda Romero
• Carmen Soto
• Mohamed Oulad Belhaj
• Adrian Henares

IES Juan Ramón Jiménez

WATERMELON AND FETA SALAD

PLACE: It is a greek food WHEN THEY EAT:they eat in summer INGREDIENTS• ½ a watermelon (bout 1.5kg), peeled, deseeded and cut into chunks • 200g block feta cheese , cubed • large handful black olives • handful flat-leaf parsley and mint leaves, roughly chopped • 1 red onion , finely sliced into rings • olive oil and balsamic vinegar, to serve For the crispbread • ½ a 500g pack white bread mix • 1 tbsp olive oil , plus a little extra for drizzling • plain flour , for dusting • 1 egg white , beaten • a mix of sesame seeds , poppy seeds and fennel seeds, for scattering This is a tipical food of greek, they usually eat it in summer.

• Amanda Romero
• Carmen Soto
• Mohamed Oulad Belhaj
• Adrian Henares

IES Juan Ramón Jiménez

SQUASH AND CABBAGE SABZI

PLACE:It is a tipical indian food WHEN THEY EAT: they eat it when there is a party INGREDIENTS: • 2 tbsp sunflower oil • 1 tsp nigella seeds • thumb-sized piece ginger , grated • 2 garlic cloves , grated • 200g pumpkin or butternut squash, peeled and chopped into 1-2cm cubes • 200g cabbage , chopped (sweetheart or pointed cabbage works well) • 1 tsp turmeric • 1 tsp ground coriander • 1 tsp ground cumin • 1 tsp chilli flakes • 2 tsp lime juice • dhal , chutney and rice or roti to serve (optional)

• Amanda Romero
• Carmen Soto
• Mohamed Oulad Belhaj
• Adrian Henares

IES Juan Ramón Jiménez

EASY JERK SEASONING

PLACE:It is a tipical cabirel food WHEN THEY EAT:they eat every day putting in ther food INGREDIENTS: 2 tbsp ground cinnamon or 2 cinnamon sticks, 2 tbsp black peppercorn ,1 tbsp dried thyme , 2 tsp allspice berries , 1 ½ tsp cayenne pepper , ½ nutmeg , grated.

• Amanda Romero
• Carmen Soto
• Mohamed Oulad Belhaj
• Adrian Henares

IES Juan Ramón Jiménez

CHICHARRONES

Chicharrón clásico is pieces of fried pork skin, usually pork belly,that are traditionally seasoned and fried in lard (que son los chicharrones) this very popular food was later brought to the Canary Islands and American by Andalusian emigrants, and that is why today there are so man versions and variants of chicharrón throughout the world ( de donde es y como se expande)

FIDEOS RAMEN

Beer with ramen the especial Japanese dish the consume noodles during the hottest summer (de donde es y cuando se consume)Dips the ramen noodles into a cold broth made from fish scales, while the foam layer on top is made from egg white and gelatin ( como se hace)

EL NATTO

Is a preparation of legumes fermented by the bacteria bacillus subtilis, usually made with soybeans but can be made with other legumes.