It seems that there are two main categories of Mardi Gras food, rich, sweet cakes meant to use up all the sugar and fat before Lent, and savory,”lucky” foods. In the sweet camp are Polish Paczki, French galette des rois, Scandinavian Semla (called vastlakukkel in Estonia) or Hawaiian Malasadas. On the other hand are savory foods that are deemed lucky. In Eastern Europe, one such lucky, savory dish is a hearty pea soup. The classic Estonian Mardi Gras Soup is called hernesupp, and is a hearty mix of yellow split peas and pork. Check out these classic recipes from Nami-Nami (seen below) and Stanford.
Tag Archives: Estonia
One of our friends is taking a trip through the Baltic countries and put out an open call for recommendations of unique things to do, and foods to try in the area. We must confess that we don’t know that much about Baltic food, but are always eager to learn more. One of the most intriguing and unusual Baltic foods we learned about was Estonian Kama, a flour mixture that is nostalgically revered among Estonians and expats. That’s right – a flour mixture! Kama is made with a mixture of roasted roasted barley, rye, oat and pea flours, and can be eaten as is, since it is pre-cooked. Kama is nonperishable, so it made sense for travel or in lean times. During Soviet rule, Kama was even used in “chocolate” bars as a substitute for the more-expensive cocoa, and this nostalgic candy has actually made a comeback in recent years. Nowadays, kama it is mostly enjoyed as a home-style breakfast, mixed into buttermilk or yogurt and topped with berries. If you can get your hands on some, Nami Nami has a recipe for a dessert mousse using Kama.