10 Pregnancy Cravings From Around The World

Let’s talk about pregnancy cravings! This wild and wonderful phenomenon takes taste buds on a rollercoaster ride, leading to the most unexpected food combinations. From sweet to salty, spicy to sour, cravings can strike at any moment, making even the most unusual pairings suddenly irresistible. So, picture this: you’re in the middle of the night, and an intense craving hits—what are you reaching for? I asked 10 moms and moms-to-be from 10 different countries, and here’s what they said:

GEORGIA

“Breakfast pierogies as a whole I feel is a win-win. It sounds delicious, it IS delicious, I think everybody should try it. It’s like a warm hug.”
Submitted By: Nataliya

Breakfast Pierogies & Watermelon

Ingredients:
1/2 large Vidalia Onion
1 pack of potato pierogies
2 tablespoons of butter
3 tablespoons crumbled Imeruli Cheese, or feta
2 eggs
Sour cream
2 slices of watermelon, cubed and cold
Salt and pepper to taste

Directions:
Chop up half a Vidalia Onion and saute in some butter until golden, then add in your fresh pierogis and cook them until they’re also golden brown, flipping them half way thru. Finished onions should be almost burnt/crispy.

While the pierogis are cooking fry up 2 eggs, making sure the yolks are well done.

Plate the pierogi and onions, top with the 2 fried eggs, a dollop of sour cream, sprinkle with crumbled Imeruli (or feta) cheese and serve with a giant dollop of sour cream and side of chopped up cold watermelon. Top off everything with fresh cracked pepper and salt, including the watermelon. You eat the pierogi, onion, cheese, sour cream egg all together for the best bite and then eat the watermelon separately almost like a palate cleanser in between bites.

USA

“I absolutely loved the sweet and salty combination that came with this craving. The beets seem super sweet and the olive sandwich seems so salty. It’s just a really good savory, sweet, creamy snack.”
Submitted By: Shanda

Olive Sandwich & Beets

Ingredients:
2 slices sandwich bread
Pimento stuffed green olives
Mayo
Mustard (brown, dijon, whatever you like)
Cooked red beets
Salt & pepper

Directions:
Heat up beets
Generously mayo both bread slices
Mustard on one bread slice
Cut enough olives in half to make one layer on the bread
Once beets are warmed through, add to a bowl with a dollop of mayo and some salt & pepper and toss to coat evenly.
Serve the sandwich alongside beets and eat in alternating bites.

CANADA

“This craving came from deep within me. I concocted it and I continued to eat it once, twice, several times daily and it just hit every time.”
Submitted By: Stephanie

Yogurt & Frozen Berries/Cherries

Ingredients:
Frozen berry blend
Frozen sweet cherries
Plain, 2% yogurt

Directions:
Place your desired amount of berries and cherries in a bowl. Immediately cover with yogurt. If done properly, the yogurt will form a sort of frozen “crust”. Enjoy right away!

USA

“What I loved about this salad was I could hold it down, and I loved the sweet heat from the maple syrup and the wax peppers. It was perfect.”
Submitted By: Jodi

Beans, Veggies, Lime, & Maple Syrup

Ingredients:
1 can garbanzo beans/chickpeas, rinsed and drained
1 can cannelloni beans, rinsed and drained
1 can black beans, rinsed and drained
1 large tomato, diced in small pieces
1 bag frozen corn (thawed)
2 Hungarian wax peppers, chopped
2 bell peppers (1 red and 1 orange), chopped
Juice of 5 limes
A decent size drizzle of maple syrup

Directions:
Combine all ingredients together in a bowl. Toss and enjoy!

SOUTH AFRICA

“In South Africa, banana salad is a side dish usually served with hot curries. It is a firm favorite on the South African side of my family.”
Submitted By: Amy

Banana Salad

Ingredients:
3 Bananas
2 Tbsp Sweetened Condensed Milk
2 Tbsp Tangy Mayo
1 tsp Lemon Juice
1.5 tsp Dijon Mustard

Directions:
Chop bananas into rounds, if you go very thin, the salad will be a bit mushy so aim for 1 cm width (just under half an inch). But you don’t have to be precious about it.
Mix in the lemon juice first to coat the bananas, this will help it not go brown too quickly.
Mix In mayo, condensed milk and mustard. Try not to break the banana slices.
Top with glad wrap (making sure to press down to avoid the top bananas from browning) and pop in the fridge for 30 mins to a few hours. Best enjoyed cold.

SPAIN

“It was my almost day to day breakfast. It was my strangest craving during my daughter’s pregnancy.”
Submitted By: Victoria

Fried Calamari Quesadilla

Ingredients:
Fresh calamari, sliced
Flour
Shredded mozzarella
Flour tortilla
Mayo

Directions:
Coat the calamari slices in flour and pan fry until cooked. Add fried calamari + shredded mozzarella + loads of mayo in flour tortilla, in a pan heat until cheese melts and that’s it!

AUSTRALIA

“My partner has tried this craving and he was thrilled with it. He thinks it is deceptively good.”
Submitted By: Georgia

Chip Bacon Melt

Ingredients:
400g frozen chips/fries – thicker cut chips like in the picture
a few rashers of Bacon cut/diced into squares
100g Cheese (like Colby or cheddar but the yellow kind, not the orange kind)
A generous dollop of sour cream
A generous drizzle of sweet chilli sauce

Directions:
1. Cook fries as per packet instructions.
2. In the meantime, fry the diced bacon for about 5 minutes or until cooked as you desire.
3. When fries are cooked, keep on an oven safe tray and sprinkle the cooked bacon on top, followed by the grated cheese.
4. Put under the grill/broiler for a couple of minutes to melt the cheese.
5. Once the cheese is melted transfer to a plate, add a generous dollop of sour cream and a nice drizzle of sweet chilli sauce.
6. Grab a fork and enjoy!

LEBANON

“I think that everyone would like it. It’s very simple yet very flavorful, and easy to make and inexpensive and also vegetarian. It’s a good choice to try.”
Submitted By: Fatima

Labne, Feta, & Zaatar Toast

Ingredients:
White bread
1 Tbsp labne
1 Tbsp feta
1 tsp (or more) zaatar
¼ tsp chili flakes

Directions:
– White toast, as neutral in flavor as possible, toasted on both sides in a pan or air fryer on medium high heat
– On top put 1 tbsp of each of labne and feta, 1 tsp zaatar (roughly, or more) a quarter tsp chilli flakes and enjoy!

INDONESIA

“The dish itself is kind of warm and also fresh and also it feels kind of healthy. It’s really perfect for a rainy day or a pregnancy craving.”
Submitted By: Ugie

Seblak (Noodle Soup)

Ingredients:
3cm of ginger
2 cloves of garlic
2 chillies
1 packet Indomie noodle soup
Sausages, cut to small discs
Thin slices of beef
1 egg
Chinese greens or bok choy or any veggies to your liking
Tapioca balls
Uncooked shrimp crackers

Directions:
– Soak the uncooked shrimp crackers in a bowl for at least half an hour
– Boil tapioca balls according to package instructions. Drain the water, transfer the tapioca balls into a bowl and add 2 tbs of neutral oil to prevent the balls from sticking together
– In a small pot, boil 2 cups of water, and add the crackers
– Take out the indomie seasoning, ground the aromatic ginger, garlic, and chillies with the seasoning and transfer them to a bowl. If you use a powdered herbs, then you can directly pour them to bowl
– When the crackers is half cook, add the indomie to the pot
– When indomie is half cooked, add the tapioca balls and rest of ingredients of your choice except eggs and veggies.
– When the indomie is almost ready, add a beaten egg to the soup and the veggies.
– Pour them to the bowl with seasoning and mix well. Enjoy hot!

USA

“The vinegar and the flavor of the Louisiana hot sauce kind of cut through the richness of the ravioli and the doritos. It was really good to me during my pregnancy and I have eaten it a couple of times after my pregnancy.”
Submitted By: Shannon

Raviolis, Nacho Chips, & Hot Sauce

Ingredients:
Canned beef raviolis (Chef Boyardee brand)
Onion powder
Garlic powder
Pepper
Nacho cheese doritos
Lousianna hot sauce

Directions:
Heat the raviolis with some onion powder, garlic powder, and pepper. Once hot, place in a serving bowl, top with a large handful of crushed up doritos and 10-15 dashes of hot sauce.

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