Estonian recipe
How to make Kama
kama
Southern Estonia, now eaten everywhere
A fine flour of roasted barley, rye, oats and peas, stirred into buttermilk, kefir or milk and eaten without cooking. With sugar and berries it becomes a light, nutty dessert or breakfast.
Ingredients
- 8 tablespoons kama flour (sold in Baltic and Nordic shops)
- 500 ml kefir or buttermilk
- 2 to 3 tablespoons sugar or honey
- 200 g blueberries or other berries
- Whipped cream, if you like
Method
- Put the kefir or buttermilk in a bowl and stir in the sugar or honey.
- Add the kama flour a spoonful at a time, stirring well so that no lumps form. It should be thick like a yoghurt.
- Fold in most of the berries.
- Spoon into glasses, top with the rest of the berries and a little whipped cream if you like, and serve at once.
Made it at home? Tick it off and it goes into your kitchen passport.
Kama was farmers' fast food: the roasted flour kept well, was easy to carry and needed no baking.
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