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
- Chinese hickoryDeep Cut85points
- Chinese olive kernelDeep Cut85points
- ChinquapinDeep Cut85points
- ChironjiDeep Cut85points
- ChitonDeep Cut85points
- Chocolate clamDeep Cut85points
- Choro zapatoDeep Cut85points
- Coco de merDeep Cut85points
- Coco de PaimpolDeep Cut85points
- Coconut crabDeep Cut85points
- Cohune nutDeep Cut85points
- CoquinaDeep Cut85points
- Coquito nutDeep Cut85points
- CowpeaDeep Cut85points
- CowrieDeep Cut85points
- CoyolDeep Cut85points
- Cranberry beanDeep Cut85points
- Cream peaDeep Cut85points
- Crowder peaDeep Cut85points
- CupuaçuDeep Cut85points
- CutnutDeep Cut85points
- Date musselDeep Cut85points
- Dausia nutDeep Cut85points
- Dike shrimpDeep Cut85points
- Dog cockleDeep Cut85points
- Doum palm fruitDeep Cut85points
- Egg nutDeep Cut85points
- EgusiDeep Cut85points
- European flat oysterDeep Cut85points
- Finschia nutDeep Cut85points
- Flageolet beanDeep Cut85points
- Flower-tail prawnDeep Cut85points
- Fluted pumpkin seedDeep Cut85points
- Freshwater musselDeep Cut85points
- Gabon nutDeep Cut85points
- GeoduckDeep Cut85points
- Giant African snailDeep Cut85points
- Giant clamDeep Cut85points
- Ginkgo nutDeep Cut85points
- Goose barnacleDeep Cut85points
- GranadillaDeep Cut85points
- Grape shrimpDeep Cut85points
- Green crabDeep Cut85points
- Green tiger prawnDeep Cut85points
- Green-lipped musselDeep Cut85points
- Greenland cockleDeep Cut85points
- Ground cherryDeep Cut85points
- GuacucoDeep Cut85points
- GuajeDeep Cut85points
- Guinea peanutDeep 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.