Krillion Recorded answers
362 recorded answers
How to approach it
The quickest route is to sort candidate foods by the material of their outer layer rather than by cuisine. Ask what kinds of natural packaging exist: mineral, woody, fibrous, leathery, papery. Each of those suggests a different shelf in a market, and each shelf holds dozens of regional items that rarely appear in a Western supermarket. Work through the five materials one at a time and write down whatever surfaces, even if you have never eaten it. Then filter ruthlessly: the layer has to be removed by the eater, at the moment of eating, with real force or a tool. Anything merely washed, peeled like a fruit or softened by cooking gets cut. Finally, keep the strange regional names instead of the comfortable ones, since rarity is what pays.
Get a hint
Approach it through texture and effort: picture the surfaces a shopper meets in a market, from mineral crusts to woody husks, and note which ones resist a thumbnail.
A little more
Compare the gestures involved. Some coverings demand a lever, others reward a twist between the palms, and a few only give way when struck and checked by ear.
One step further
Then narrow to one item sold cheaply in ordinary market stalls, whose case is opened at the table with real force, and whose name sounds local rather than international.
Reveal answers 362
- Beggar's chickenOne in a Krillion100points
- AckeeDeep Cut85points
- African locust beanDeep Cut85points
- African oil beanDeep Cut85points
- African walnutDeep Cut85points
- Andaman lobsterDeep Cut85points
- Angelwing clamDeep Cut85points
- Apricot kernelDeep Cut85points
- Babassu nutDeep Cut85points
- BacuriDeep Cut85points
- BaelDeep Cut85points
- Balmain bugDeep Cut85points
- Bambara groundnutDeep Cut85points
- Bamboo shootsDeep Cut85points
- Banana prawnDeep Cut85points
- Baobab fruitDeep Cut85points
- Baru nutDeep Cut85points
- Bay scallopDeep Cut85points
- Bearded horse musselDeep Cut85points
- Betel nutDeep Cut85points
- Bitter almondDeep Cut85points
- Bitter kolaDeep Cut85points
- BladdernutDeep Cut85points
- Blood clamDeep Cut85points
- Bluff oysterDeep Cut85points
- Bolivian mountain coconutDeep Cut85points
- Box crabDeep Cut85points
- Braised egg (ramen egg)Deep Cut85points
- BreadnutDeep Cut85points
- Brown musselDeep Cut85points
- Brown shrimpDeep Cut85points
- BuartnutDeep Cut85points
- Bubble snailDeep Cut85points
- Bunya nutDeep Cut85points
- Burrawang nutDeep Cut85points
- BussoDeep Cut85points
- Butter clamDeep Cut85points
- Butternut (white walnut)Deep Cut85points
- Calabash nutmegDeep Cut85points
- Canarium nutDeep Cut85points
- CandlenutDeep Cut85points
- Cannellini beansDeep Cut85points
- Cape rock oysterDeep Cut85points
- CarabineroDeep Cut85points
- CardamomDeep Cut85points
- Carpet shell clamDeep Cut85points
- Cat's-eye snailDeep Cut85points
- CerithDeep Cut85points
- Champagne crabDeep Cut85points
- Chilean hazelnutDeep Cut85points
Why these answers count
Scoring here tracked rarity almost perfectly. The lone hundred-point entry, Beggar's chicken, earns its points because the clay crust is a technique as much as a food, so few players think of it at all. The eighty-five band is a long tail of regional produce and seafood: Ackee, Bambara groundnut, Baru nut, Bay scallop, Betel nut, Bladdernut, Blood clam. These are real, edible and correctly shelled or cracked, yet none of them is the first thing a hurried player writes, which is exactly why they sit near the top. The sixty-point band, fifty-three answers, holds the same logic one step down: correct but a touch more familiar, so more players converge on it and the shared credit divides. Anything that missed entirely most likely described a covering that is eaten, dissolved in cooking, or peeled without resistance. The lesson is that the game pays for specificity and obscurity together, not for being right.