The most unusual New Year’s dishes from around the world

All countries and families have their own traditional dishes for the festive New Year or Christmas table. At similar banquets around the world, we’re talking about some of the most extraordinary food, to say the least.


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Lutefisk (Norway) or Lutfisk (Sweden) is made from cod, sea pike or dried and salted white fish and lye. Although the dish is gelatinous, smelly and quite unpleasant to taste, it is clear that some people like it. Its name translates as “fish in caustic”.


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Norway has a truly disgusting holiday dish: Smalahove. It is made from lamb head and served with potatoes and rutabaga. Disclaimer: Method of preparation may cause anxiety or disgust. The sheep’s head is cut in half, and after being separated, its brain is removed and kept in water for two days. After soaking, the head is salted, dried and smoked, then boiled or steamed and ready to eat.

Mattac and Kiwiak

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Unusual Greenlandic dishes, mattak and kiwi, are traditional dishes of the Inuit. Mattak is a strip of skin and fat taken from a narwhal or beluga whale, which is then cut and served in small pieces. They say it tastes like coconut.

Mattak is often served with festive kiwi, which is the meat of the auk, a small Arctic bird, which is then wrapped in seal skin. This is left to ferment for a few months. Once the auk reaches the desired stage of decomposition, it is ready to eat.

mopane worms

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Protein-rich Mopane worms are actually moth caterpillars, and although they’re not strictly considered a New Year’s treat, they can be found in abundance over the festive period in South Africa. They take their name from the Mopane tree, which grows in the arid lands of Namibia, Botswana and South Africa and provides an ideal breeding ground for worms. Once collected, some of the worms are preserved until the end of the year, while the other is fresh and usually fried with onions, tomatoes and red peppers.


Everyone knows jellied meat, some eat it, but most people do not like it. This is a meat jelly obtained by boiling pieces of pork, beef, chicken, which contain a lot of bones, skin and cartilage (legs, ears and even hooves). As the broth cools, it thickens and forms a not-so-appetizing jelly.

Source: People Talk

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