Christmas is a beloved holiday celebrated by 2.4 billion people worldwide, according to populationeducation.org. Such a large population would inevitably have different Christmas traditions based on their geographical location and the holiday’s history. The food in particular is one of the ways the difference in tradition is seen. Here are some different traditional Christmas dishes from across the world.
Sarmale – Romania
Sarmale is Romania’s national dish. It is always present during Easter and Christmas in Romanian households. It is made of sour cabbage rolls stuffed with meat, rice, herbs, and seasoning and each Romanian family has a unique twist on Sarmale.
Some make it using sweet cabbage rolls, and many use a combination of pork, beef, or veal instead of purely ground pork as the stuffing. With many variations, it is a true Christmas tradition in Romanian homes.
Vitel Toné – Argentina
Argentinians enjoy slices of veal served with anchovy and prickly pear sauce, also known as Vitel Toné. Vitel Toné, originally called “vitello tonnato” from the Italian region of Piedmont is a standard dish during festivals in Argentina, including Christmas.
Each household has its spin on the recipe, with different seasonings and sauces. These include olive oil and canned tuna in the sauce, but others opt for canned tuna in water. Some prefer the sauce on the side despite the sauce being meant to infiltrate the veal over a few hours to a few days.
Jollof Rice – West Africa
Jollof Rice is common at celebrations and festive events like Christmas in Nigeria and other countries in West Africa. The key ingredients to Jollof Rice is of course long grain rice, tomatoes, chilies, and onions with lots of spices, and sometimes other vegetables and meat. Its smoky and spicy flavor with hints of sweetness is a dish to remember.
Ghanaians prefer to use fragrant basmati rice while Nigerians prefer to use long-grain rice. Meanwhile, in Senegal, jasmine rice is more commonly used. Nigerians also prefer Jollof rice to be more spicy while Ghanaians prefer a more nuanced and complex flavor profile, not relying on spiciness. The dish is also called Benachin in Gambia, riz au gras in Benin, and zaamè in Nigeria, and is eaten as the main course of a meal. The recipe for the dish varies by region and slightly by household.
Pavlova – New Zealand and Australia
Named after the Russian ballerina Anna Pavlova, pavlova is believed to have been made during one of her tours of Australia or New Zealand in the 1920s. It is a cake-like block of baked meringue topped with whipped cream and fruit and is known for its crispy outside and soft inside.
Both nations have contested a controversy over the true nationality of the dish since the 1930s. Regardless, as a simple summer recipe, it is frequently consumed during the summer Christmas in Australia and New Zealand.
These dishes reflect the diversity of Christmas traditions around the world. From Europe to Africa to Down Under, each meal tells a story of history within households. These dishes remind us that while people celebrate Christmas differently, the connection we make in food stays the same everywhere.