Festive feasts in Hawaii often feature foods from a melting pot of cultures, from traditional Hawaiian fare like kalua pig and laulau to local favorites like poke, sushi, and chili. But how do people around the world celebrate? Try these simple yet delicious dishes and desserts typically saved for the holidays.
CORNBREAD (Africa)
Corn holds deep cultural significance in Africa, and cornbread is just one of the soul foods that’s often eaten during Kwanzaa. While black-eyed peas represent coins and collard greens symbolize money, cornbread represents gold. This cornbread recipe is quick and easy; you won’t need to reach for the boxed kind anymore!
Ingredients
- Cooking spray
- 1 cup all-purpose flour
- ¾ cup medium ground cornmeal
- ¼ cup granulated sugar
- 3 tsp. baking powder
- ¾ tsp. salt
- 1 cup plain yogurt
- ¼ cup milk
- 1 egg, beaten
- 2 Tbsp. unsalted butter, melted
Instructions
Preheat oven to 425 degrees F. Coat an 8-by-8-inch baking dish with cooking spray.
In a large bowl, sift flour, cornmeal, sugar, baking powder, and salt together.
In a medium bowl, combine yogurt, milk, egg, and melted better. Gently mix into dry ingredients.
Pour batter into prepared baking dish. Bake 20 minutes, or until edges are golden brown. Makes 8 servings.
CREMA DE MANGAA (Philippines)
Also known as Filipino mango float, this is a no-bake dessert with layers of graham crackers, whipped cream, condensed milk, and ripe mangoes. It’s typically served during the holidays, but it’s so easy to make, you can eat it anytime of the year. The only issue? You’ll have to wait at least 8 hours before diving in!
Ingredients
- 4 cups heavy whipping cream, chilled
- 7 oz. sweetened condensed milk, chilled
- 20 whole graham crackers
- 5 ripe mangoes, sliced
Instructions
Transfer chilled cream to a large bowl. Use a hand mixer to whip until soft peaks form. Gradually add condensed milk to cream. Continue whipping until stiff peaks form.
Line an 8-by-8 dish with layer of graham crackers. Pour ¼ of cream mixture on top and spread evenly. Arrange mango slices on top. Repeat process until 4 layers are formed.
Chill overnight or for at least 8 hours. It’s ready when crackers are soft (almost like bread pudding). Makes 10 servings.
TTEOKGUK (Korea)
This Korean Rice Cake Soup is traditionally served on Seollal (Korean New Year’s Day) since the soup symbolizes new beginnings and a fresh start. It’s filled with round slices of chewy rice cakes and often made with beef. Eating tteokguk during Seollal also signifies a person turning one year older!
Ingredients
- 7 cups water
- ½ lb. lean beef (we used brisket), cut into 1-inch pieces
- 1 Tbsp. minced garlic
- 1 egg
- Salt, to taste
- 2 tsp. neutral cooking oil (we used avocado)
- 4 cups garae tteok (cylinder rice cake), sliced into rounds
- 2 Tbsp. Joseon ganjang (Korean soup shoyu)
- 1 tsp. sesame oil
- ½ tsp. ground black pepper
- 3 stalks green onion, sliced thinly
- 1 sheet nori, cut into thin strips
- Red pepper flakes, optional
Instructions
In a large pot, bring water to a boil over high heat. Add beef and garlic and cook for 5 minutes.
Lower heat to medium, cover, and cook for 20 minutes until beef is tender.
Separate egg yolk from egg white, placing in separate bowls. Add pinch of salt to each bowl and use chopsticks to whisk.
Heat up a medium saucepan. Add oil and swirl around to cover pan. Use a kitchen towel to remove excess oil, leaving a thin layer. Turn off heat. Pour in egg yolk and tilt pan so it spreads evenly and thinly. Let cook in hot pan for about 1 minute. Flip egg over and let sit in pan for 1 more minute. Remove from pan. Slice into thin strips. Set aside.
Add rice cakes and Joseon ganjang to soup pot and stir. Cover pot. Cook for 7-8 minutes, or until rice cakes float. Gradually pour in egg whites and cook for about 30 seconds until cooked through.
Add sesame oil, black pepper, and green onion. Stir. Remove from heat and ladle soup into individual bowls. Garnish with egg strips, nori strips, and red pepper flakes, if desired. Makes 2-3 servings.
POTATO LATKES (Eastern Europe)
Potato latkes are a traditional dish typically eaten during Hanukkah. They’re crispy on the outside and creamy on the inside. While you can use fresh Russet potatoes, we opted for frozen shredded hash browns to save time on peeling and grating.
Ingredients
- 1 28-oz. bag frozen shredded hash browns, defrosted
- 1 small yellow onion, grated
- 2 eggs, lightly beaten
- 6 Tbsp. all-purpose flour
- ¼ tsp. salt
- ¼ tsp. pepper
- ½ tsp. garlic powder
- Oil for greasing pan (we used avocado oil)
Suggested toppings
- Sour cream
- Applesauce
Instructions
Preheat oven to 425 degrees F.
Place defrosted potatoes in strainer; use a paper towel to squeeze out extra liquid.
In a large bowl, mix potatoes, onion, eggs, flour, salt, pepper, and garlic powder until well-combined. Mixture should be slightly wet but able to stick together if pressed gently. If it’s too wet, add more flour.
Grease baking sheet with oil. Scoop a golf ball-sized amount of mixture and use your hands to form into a flat pancake.
Bake for 20 minutes. Flip and bake for 10 more minutes. Serve warm with your favorite toppings (sour cream and applesauce are traditional). Makes 4-6 servings.
More noms
Explore our collection of easy and delicious recipes perfect for any festive get together:
a guide to the perfect friendsgiving feast: Pumpkin spice bread, turkey cranberry sliders, parmesan roasted brussels spouts, caramel apple cookies)
cooking with kenric: potluck favorites: Chinese char siu pork, crispy hoisin five-spice chicken, tomato and cheese with li hing mui vinaigrette, kenric’s coconut dream cocktail)
taiwanese street food: Chive pockets, Taiwanese green onion pancake, tea eggs.
Holiday happenings
Need some more potluck recipes for your holiday gatherings? Be sure to check out our latest Island Scene e-cookbook: season greetings.
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