CATALYST PLANET - 7 Holiday Foods From Around the World

Spice up this holiday season by preparing one of these mouthwatering global cuisine dishes, recipes included!

Dongzhi (Winter Solstice) Festival Food, Tangyuan. Cats Coming. CC0.

Let’s face it: the holiday season can be stressful. Whether you’re preoccupied with finding the perfect gift for your mother-in-law or figuring out who is hosting your annual family holiday party, sometimes the warmth of this season of festivity gets lost. What won’t be stressful this year, however, is finding a new, unique recipe to try out. These seven holiday foods from around the world will keep everyone’s taste buds happy — even your in-laws! Whether your family prefers the coziness of a sweet treat or a savory dish that packs a punch, there is something on this list for everyone.

France — Buche de Noel

A Buche de Noel Cake with an intricate spiral. Mitantig. CC by 4.0.

Starting off strong with a chocolate lover’s dream, buche de Noel is a sugary confection that hails from France. Also known as a Yule Log, this confection is a rolled chocolate cake filled with rich cream. Both its shape and color are meant to resemble a—you guessed it—log. The dessert’s unconventional shape, however, is completely intentional. The history of the desert can be traced back to feudal taxes in medieval France, whereby peasants would bring logs to the homes of both feudal lords and their own families. Other accounts of the dessert’s history claim that families burned logs in their own home as a pagan rite to ensure a bountiful harvest for the coming year. In any case, Mon Petit Four provides a traditional recipe here.

2. Italy — Feast of the Seven Fishes

A seafood market in Genoa, Italy. Dade Rot. CC0.

A polar opposite of the sugary-sweet Buche de Noel Cake, Italy’s Feast of the Seven Fishes combines salty and savory flavors to create an elaborate selection of seafood dishes. On Christmas Eve, Italians and Italian-Americans gather around their kitchens and partake in this intergenerational tradition. Although the types of seafood dishes vary from family to family, the bonding and warmth that cooking this meal facilitates is universal. Whether plating more simple shellfish or an elaborate seafood pasta, however, the dishes hold a sense of significance. Both Italy’s long coastlines and large Roman Catholic population (many of whom either do not eat meat on Friday or on the eve of some holidays) have contributed to the beginnings of this tradition. A variety of seafood recipes featured in this iconic feast can be found here.

3. India — Gulab Jamun

Although this dessert is eaten on a variety of celebratory occasions—including birthdays and marriages—it is also eaten during Hindu holidays such as Diwali. Although this year's Diwali has already passed, gulab jamun is still the perfect treat to make during the winter months. These sphere shaped sweets are made of deep fried flour and khoya (dried, thickened milk), and can be eaten both cold or hot. Often they are served swimming in a sugar mixture and have a semi-sticky consistency. This dessert is popular in India as well as Pakistan, Nepal and the Maldives. Moreover, the gulab jamun is similar to the Arabic dessert Luqmat-al-Qadi. A simple, yet thorough, recipe to make gulab jamun can be found here.

4. West Africa (Senegal) — Jollof Rice

Jollof Rice Served with Plantains. Bukky658. CC by 4.0.

Another versatile dish, jollof rice is eaten during a variety of occasions in many different countries. Although its origin is disputed, the dish is believed to have come from the Wolof people of Senegal in West Africa—the word jollof comes from the Wolof language and can be translated as “one pot.” Indeed, in this meal many vegetables, including bell peppers and tomatoes, are combined with rice and cooking oil in a pot. Jollof's orange tint comes from these vegetables as well as fragrant spices such as turmeric and paprika. During the holiday season, jollof rice is commonly served among families who celebrate Christmas or Kwanzaa. Moreover, the dish is common in many African countries, including (but not limited to) Nigeria and The Gambia. More detailed information about spices and vegetables to include can be found in this recipe here.

5. Mexico — Tamales

Tamales wrapped in corn husks. Richard Elzey. CC by 2.0.

Cooking tamales isn’t simply about creating food; it also involves forging a sense of togetherness. Many Mexican and Mexican-American families come together every December to make this corn-based dish. Tamales can be traced back to Indigenous people in Mesoamerica, who offered bundles of corn as sacrifices to the gods. Today, families make tamales throughout the month of December leading up to Christmas. Tamales can be stuffed with a variety of meats, such as chicken or beef, as well as vegetarian-friendly beans and cheese. Traditionally, tamales are wrapped and cooked in corn husks or banana leaves, but these wrappings are not eaten. An authentic pork tamale recipe can be found here.

6. Australia — Grilled Prawns

Prawns with a lime garnish. Rasheed Rasheed. CC by 4.0.

In some places around the world, the holiday months trade in snowflakes for seasides and warm temperatures. Down under in Australia, seafood fills festive dinner menus because many winter holidays for those living in the Northern Hemisphere fall during the Southern Hemisphere's summer months. To stay cool, Australians will grill prawns outside rather than using their ovens to cook a traditional, elaborate holiday meal. In fact, during the month of December Australians consume 40% of their yearly prawn intake. Most families like to keep it simple and dress their prawns in garlic, lemon juice or olive oil to keep their feast refreshing and light during sweltering heat. A delicious, garlicky prawn recipe can be found here.

7. China — Tangyuan (Glutinous Rice Balls)

The Dongzhi, or Chinese Winter Solstice Festival, would not be complete with Tangyuan. These glutinous rice balls are often filled with sesame paste, and have a nutty and semi-sweet flavor. This food has been eaten for at least over 1,000 years, although its origin is disputed; one possible account is that Tangyuan was either created or popularized during the Song dynasty. And, to keep warm during the solstice, the rice balls are always served warm. Their texture is similar to and yet less dense than mochi. A simple, quick recipe can be found here.