Abebe, the owner of Abyssinia, a popular Ethiopian eatery in Nairobi, Kenya, shows some of the foods permitted during the pre-Christmas fast. Orthodox Ethiopians typically eat just one vegan meal per day for 40 days before the Christmas feast on Jan. 7.
Pepperpot, a traditional Guyanese Christmas dish, is basically a stew of aromatics and tough meat parts like shanks, trotters and tails that benefit from a long cooking.
Courtesy of Cynthia Nelson Photography
Australian Christmas today is characterized by gastronomic eclecticism. Many of us have abandoned the old British customs — except for the rich and alcoholic Christmas pudding.
The rellenong manok at La Cocina de Tita Moning, a restaurant in Manila. Chef Suzette Montinola uses a traditional recipe from the 1930s that belonged to her grandmother.
Aurora Almendral for NPR
The author, Dr. Gavin Francis, arrived at Halley base on Christmas Eve 2002, at the height of the Antarctic midsummer, when 24-hour sunlight illuminates the vast swathes of empty ice.
Courtesy of Gavin Francis
In Jerusalem, Syrian Orthodox Christian Nadia Ishaq prepares her burbara porridge with boiled what kernels, raisins, dried plums and dried apricots, topped with ground coconut in the shape of a cross. The holiday honors St. Barbara, an early convert to Christianity whose story is echoed in the Rapunzel tale.
Daniella Cheslow for NPR