Christmas is a time for joy, togetherness, and, of course, indulging in festive feasts. But while many of us imagine roasted turkeys, creamy mashed potatoes, and sugar-dusted biscuits, holiday menus around the world can be wildly different—and sometimes downright bizarre. From fermented delicacies to dishes you’d never think to associate with Christmas cheer, these foods might make you rethink what “traditional” really means. Ready to explore some of the strangest and most surprising Christmas foods from across the globe? Let’s dive in!
Mopane Worms: South Africa
Bugs are probably the last thing anyone expects to see on their Christmas dinner plates, let alone fried ones. However, in South Africa, Mopane worms have been eaten for years as a vital source of protein, with Christmas being one of the best times to enjoy this delicacy. These worms are actually caterpillars that feed on the leaves of the mopane tree. Locals harvest, dry, and either fry or pound them before eating. They’re considered a nutritious source of protein, especially in rural areas where other options may be scarce.
Lechon: The Philippines
Lechon, meaning “suckling pig” in Spanish, refers to a piglet fed only on its mother’s milk. It is a much-loved dish in the Philippines, particularly at Christmas, which is a hugely celebrated holiday in the country. The pig is roasted whole over coals until the skin turns red and crispy, and the meat becomes tender and falls off the bone. Typically stuffed with tamarind, onions, garlic, and lemongrass, lechon is a feast for the senses. However, it’s not for the faint-hearted, as the pig is served whole—with its head intact.
Mattak and Raw Whale Blubber: Greenland
If you don’t have a strong stomach, Greenland might not be the ideal place to spend Christmas. Many restaurants serve Mattak, which is raw whale skin and fat, often accompanied by a layer of cartilage. It requires quite a bit of chewing, so diners need to be prepared. Another local delicacy is raw whale blubber, sometimes served on its own or with soy sauce. While these dishes are a staple for Greenlanders, they may not be the most appetising for visitors.
Kiviaq: Greenland
An Inuit dish with a long history, Kiviaq is one of the most stomach-turning foods in the world. It’s made by stuffing seagulls or auk birds—whole, including feathers, beaks, and innards—into the skin of a disembowelled seal. The seal is then buried under a rock for up to six months to ferment. When unearthed, this pungent meal is eaten raw and is considered a delicacy for special occasions like Christmas.
Smalahove: Norway
This traditional Norwegian Christmas Eve dish consists of a sheep’s head served with potatoes and other sides. The preparation involves burning off the fleece, smoking the head, then salting and boiling it. While the brain may be removed, the ears, nose, and eyes are left intact and cooked with the head. These parts are usually eaten first, as they’re considered the tastiest.
Lutefisk: Norway
Another Norwegian classic, Lutefisk, has gained a reputation worldwide. Made by aging stockfish or whitefish in water and then soaking it in a mixture of water and lye, the result is a smelly, jelly-like fish. It’s so potent that special care must be taken to prevent it from ruining dishes and cutlery. The sticky texture and lingering odour make this dish an acquired taste.
Christmas Eve Carp: Poland
This dish is one of the oldest Christmas traditions in Poland, though it’s not the most appealing. It begins with a live freshwater carp, often kept at home (sometimes in the bathtub) until it’s time to prepare it. As a freshwater fish, it retains a muddy taste, which adds to the challenge of cleaning and deboning it for cooking.
Holodets: Russia
Holodets, a jellied meat dish, is popular in Russia, Poland, Ukraine, and other Eastern European countries. Often referred to as an early version of jelly, it’s made by boiling pork parts rich in bone and cartilage—such as ears and hooves—alongside chicken. The resulting broth is cooled into a jelly-like consistency, creating a unique dish that’s both rich and hearty.
Eggnog: United States
Eggnog, a creamy, boozy holiday drink, has been a staple in the US and Canada for decades. Often called “egg-milk punch,” it combines milk, cream, raw eggs, and alcohol. While some people swear by it as a festive treat—or even a hangover cure—it’s not to everyone’s taste. Improperly prepared, it can even pose health risks, making it one of the more controversial Christmas beverages.
CusCuz Paulista: Brazil
This cold, savoury cake hails from São Paulo, Brazil, and is perhaps the most appealing dish on this list. Made with cornmeal or cornflakes, tomato sauce, tomatoes, boiled eggs, and canned ingredients like peas, corn, olives, and sardines, it’s a uniquely festive and flavourful addition to the Christmas table.
Have you tried any of these bizarre Christmas dishes? Or do you know of any other unusual holiday foods? Let us know in the comments below—and don’t forget to share this article with your foodie friends!