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I love mountain oysters. When I was in CO we used to have a couple of big nut fries a year. What a feast. They do have to be cleaned and prepared right though.
The nastiest, to think about anyway, was Sooya. (however it is spelled). It was bite size chunks of meat, on a skewer, cooked over a small open fire (frequently pieces of old tires mixed in with the wood). Then the street vendor wood remove it from the fire and scrape it into a piece of newspaper to wrap it up. This was in Calibar, Nigera (formerly Biafra). It tasted good, looked pretty good, but you were better off not knowing where the animal came from, what the critter was and ignore the newspaper. It was from differant animals. We all loved it, ate it frequently and went to the local bar afterwards. None of us ever had to be de-wormed. Must have been because of the burning Goodyear and sterile meat wrapping.
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