Five Menus People Secretly Avoid
We all have that one meal we nod at politely but secretly hope isn’t on the menu. And if you’ve ever sat at a table pretending to enjoy a dish while hoping dessert comes fast, you’re not alone. Some foods might be popular in culture or tradition, but many people just pass on them. Bet you’ll recognize a few of these dishes that most folks try to quietly avoid.
Liver and Kidney Dishes
Even though organs like the liver and kidney are packed with nutrients, they’ve got a strong taste and smell that not everyone can handle. Many people grew up being forced to eat them, especially during hard times when nothing was wasted. That memory alone is enough to turn them off for life. These dishes often sit untouched at buffet tables, even when prepared nicely. It’s not just the flavor. People often say the texture feels off and chewy in a strange way.
Cold Fish Meals
Dishes like cold mackerel salad or jellyfish salad are loved in some regions, but a lot of people just can’t get into them. Cold fish has a rubbery feel and a strong smell that makes many folks walk away. Even when it’s fresh, something about eating fish cold feels unfinished to some. While sushi is the one cold seafood dish that many enjoy, things like pickled herring or cold tuna casserole don’t get the same love. If you serve this at a gathering, expect a lot of leftovers.
Boiled Okra and Similar Slippery Foods
While some people love the slippy feel of okra, many people try their best to avoid them. Boiled okra especially seems to incite reactions from those who have either never tasted it or are unaccustomed to the slimy feeling that takes over upon first contact with the palate. That strange gooey, slippery feeling makes it hard to chew, in addition to being considered ugly-looking-which does not really attract people to eat it. It is an all-time staple in some cultures and is sometimes called comfort food, though usually, those unfamiliar with it barely comment on its presence as a guest. Other slippery foods like ewedu or molokhia probably get the same silent treatment based on the perceptions received.
Intestine or Tripe Dishes
Tripe, also called shaki in many places, is loved in soups and stews, especially in local dishes. But it’s also one of the top foods people avoid eating. Cleaning it is tricky, and if not done well, the smell lingers. The taste can be mild, but the spongy texture is hard for many to accept. Some try it once and never come back. It’s often cooked for those who really enjoy it, but most others leave it sitting at the side of their plate quietly.
Over-Spicy Local Soups
Soups like pepper soup or ofe nsala can be delicious, but when cooked too spicy, they lose their audience fast. Many cooks pride themselves on making soups that “clear your nose,” but for people who didn’t grow up with spice, it’s simply too much. Their tongues burn, eyes water, and they lose the taste of the actual food beneath the heat. A lot of people just smile through one spoon and never go back for another. It’s not about the flavor but how much pain their mouth can handle.
Some dishes carry strong memories and deep roots, but that doesn’t mean everyone will eat them happily. People avoid these menus quietly, not out of disrespect but because taste is personal and powerful. We all have meals we skip without making a scene.
What one person calls a favorite, another might only try once before backing away forever. The food world is wide, but comfort and taste often win over tradition or bold flavors. Next time you serve a meal, notice which plate gets left untouched.
