5 Bizarre Christmas Foods

  • Posted on: 31 December 2015
  • By: administrador

5 Bizarre Christmas Foods

1. Mopane: Fried worms (South Africa).

For some in South Africa, the traditional Christmas feast includes a wriggly delicacy: fried Emperor Moth caterpillars. It is an important protein source in parts of the African continent, and its harvest season tends to line up with Christmas.

2. Kentucky Fried Chicken (Japan).

Christian holidays aren't actually celebrated in most of Japan , the population is largely Shinto or Buddhist but, thanks to an old advertising campaign, Japanese KFC franchises do some of their best business on December 25. Many restaurants begin taking reservation weeks in advance, and some even offer expensive packages complete with table service and alcohol.

3. Mattak and kiviak: raw blubber and fermented birds (Greenland).

Greenlanders mark the day with traditional Inuit dishes rarely seen outside the arctic. Mattak is raw whale skin diced or serrated before serving. First, a seal skin is hollowed out to make room for something like 500 auks, a seabird that looks similar to a small penguin. The auks, feathers and all, are stuffed into the seal’s body, which is then sewn up and sealed with grease. After seven months of fermentation, the birds are removed and served up straight from the seal for a very special feast.”

4. Smalahove: Roasted lamb head (Norway).

Lamb is a pretty common protein,but in Norway, a special holiday dish skips the usual shank or rack of ribs and instead serves up the animal’s head. Smalahove is a whole sheep’s head, salted and dried, smoked, boiled or steamed as a holiday dish. As with a few dishes on this list, smalahove was historically eaten by the poor, who couldn’t afford to waste their meat, but has over time become known as a delicacy and sought out by tourists.

5. Janssons frestelse: Fish-potato gratin (Sweden).

This dish is a potato gratin made with pickled anchovies and named after a Swedish opera singer. No, wait - it’s made with another fish, called sprats, and the name was made up by a woman and the chef she hired for a society dinner, who decided to name an impromptu dish after a popular film. Consensus seems to be that the original recipe called for sprats, but the Swedish word for that, “anjovis” was mistranslated as “anchovies” by English-speaking cooks; a search for the recipe these days will include anchovies, sprats or small herrings pretty interchangeably.