Brain (food)

The brain, like most other internal organs, or offal, can serve as nourishment. Brains used for nourishment include those of pigs, squirrels, horses, cattle, monkeys, chickens, fish and goats. In many cultures, different types of brain are considered a delicacy.

The brain of animals features in French cuisine, in dishes such as cervelle de veau and tête de veau. A dish called Maghaz is popular Muslim cuisine in Pakistan, Bangladesh, parts of India, and diaspora countries. In Turkish cuisine brain can be fried, baked, or consumed as a salad. In Chinese cuisine, brain is a delicacy in Chongqing or Sichuan cuisine, and it is often cooked in spicy hot pot or barbecued. In the southern part of China, pig brain is used for "Tianma Zhunao Tang". In South India Goat Brain Curry or Fry is a delicacy.

Similar delicacies from around the world include Mexican tacos de sesos. The Anyang tribe of Cameroon practiced a tradition in which a new tribal chief would consume the brain of a hunted gorilla, while another senior member of the tribe would eat the heart.Indonesian cuisine specialty in Minangkabau cuisine also served beef brain in a coconut-milk gravy named gulai otak (beef brain curry). In Cuban cuisine, "brain fritters" are made by coating pieces of brain with bread crumbs and then frying them.

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