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Copyright © 2025 Foodies Only
Copyright © 2025 Foodies Only
6 Min
19/11/2025
Gratitude is not tied to Thanksgiving only. It’s like wishing Happy Birthday to that one friend and forgetting everyone else’s birthday for the rest of the year. Being thankful for a moment does not work, and some traditions around the world are proof of that. From Christmas rituals to late winter harvests and even autumnal ones, the world has been cherishing and biting into warm dishes for a long time.
From the Thanksgiving turkey with stuffing in the US., to the jollof rice in West Africa, the food and flavours are drastically different, but what ties them is the same thing – gratitude. This Thanksgiving, here’s a look at mochi, mooncakes and more and how the world says its thanks for blessed abundance through their local produce and ingenious dishes that come out of them. Some of these dishes have rich tales of saviours and blessedness.
The namesake of the harvest festival Pongal, celebrated in late winter, this is a sweet (or savoury) rice dish cooked during the south Indian festival. It coincides with Makar Sankranti, marking the beginning of the rice harvest. The dish is made with freshly harvested rice, boiled with milk, jaggery (for the sweet version) and ghee, and the pot is allowed to boil over, which symbolises abundance. The whole point of the festival is to give thanks to the sun, to the rain, to the land, to cattle and to the farmers. Gratitude is built into the ritual, not just eating.
This is an Indonesian dish centred on a cone-shaped mound of rice (usually yellow) surrounded by side dishes. The cone shape of the nasi tumpeng symbolises a sacred mountain and the bounty of nature. It is traditionally served at ceremonies of thanksgiving (syukuran), milestones, or communal gatherings to express thanks for blessings, success, health and inter-community harmony. The way the dish is laid out and shared emphasises abundance, gratitude and togetherness.
Even the beloved Japanese mochi are part of gratitude rituals. These rice cakes are made from glutinous rice that’s steamed and pounded into a sticky dough. They play a major role in Japanese New Year celebrations (Shōgatsu) and are offered to deities, displayed as decorations (kagami mochi) and shared with family. Their preparation (through traditions like mochitsuki or mochi pounding) and sharing signal gratitude – for the harvest of rice, for health and for the year ahead.
These round pastries are eaten during the Mid‑Autumn Festival (Zhongqiu jie) in China and much of East Asia. Round-shaped food is commonplace during this festival, and mooncakes stand out among the rest – their round shape symbolises completeness, unity and reunion. The festival is a time for families to gather, gaze at the full moon and reflect on gratitude – for harvest, for family and for harmony. Exchanging mooncakes between friends and family is a gesture of giving thanks and wishing good fortune.
Turkey with stuffing is the central dish of the U.S. Thanksgiving feast. While turkey has become a traditional symbol of the holiday, the underlying theme of Thanksgiving is gratitude – people gather to give thanks for the year’s blessings, the harvest, the family and the community. The stuffing (or dressing) alongside the turkey dates back to older cookery traditions and now forms part of the ritual of the feast. Eating this meal is a collective pause to say thank you for what is there and who is there.
Jollof rice is a popular one-pot rice dish across West Africa, originally from the Wolof region. It’s commonly made for celebrations, festivals, weddings and communal gatherings – occasions where abundance, joy and thankfulness are at the heart. For the Igbo people, Thanksgiving is as big as Christmas or Diwali for them, and having Jollof rice on the table is a must. You will find it at weddings, birthdays and parties as well in most of the Western African countries. It’s a symbol of unity and cultural pride and connection, and through this dish, the gratitude is shared and marks abundance as well.
These corn-based baked goodies are of Mesoamerican origin. Tamales are made with corn-masa dough wrapped in husks or leaves, which are filled and steamed. The making of tamales in many Latin American cultures is a communal activity (a tamalada), bringing family and friends together. The act of sharing tamales, or giving them as gifts, is a tangible expression of gratitude, for corn (maize), for the harvest, for family and for being part of something bigger.
Tied to Polish culture, pierogi are stuffed dumplings, commonly eaten during the Wigilia, Christmas Eve dinner. During Wigilia, family members break the opłatek wafer and exchange wishes of health, happiness and gratitude before the meal begins. The tale of pierogi goes back to the story of Saint Hyacinth in the 13th century. It is said that a storm miraculously saved their crops, and this dish was created soon after the storm to pay tribute to the saint. The pierogi themselves are often prepared by the family together, emphasising unity and thankfulness for heritage, for one another and for the year past.
There are many food items around the world which were created from the bounty of local harvests during autumn, but thanks are not limited to this season or month. Pongal, pierogi and even tamales are made during or late into winters, as a symbol of gratitude for the harvest and the year to come. Ultimately, the idea is to be grateful to nature for sustaining us.