Norway is a Nordic country located in Europe, which is part of Scandinavian peninsula. The long winters, mountains, nature and coast are part of the roots for its cuisine.
The size of Norway is 385,207 square kilometres and boarders Finland, Russia, Sweden and Denmark. The country has an extensive coastline facing the North Atlantic Ocean and the Barents Sea (marginal sea of the Arctic Ocean) and this maritime influences brings heavy rain and snowfalls to some part of the country.
Its climate is varied as the coastal areas have mild winters and the middle parts have cold winters. The country has the 4 stations (average) and brings the opportunity to enjoy the northern lights during winter as well as midnight sun during summer. Its conditions are unique, volcano, sky mountains and islands are possible in Norway.
Its population is 5,385,300 and the majority of Norwegians live around Oslo, as many parts of the country are uninhabited. The country was site of the Viking era and since then, the activities developed up to the seafaring traditions until the exploitation of oil and natural gas on the hight seas gave a boost to the country that today makes it one of the most prosperous countries in the world.
Hight taxes but also high government spending on its population make it a rich country driven by the import sector of hydrometer, fish, forest and minerals. During my visit to the country, beautiful views, orderly places and efficient services were part of my appreciation for this special country.
— NORWEGIAN CUISINE —
Oslo, is a very diverse city (30% of city’s population are immigrants) and this is part of its modern cuisine. The origin of this cuisine goes back to the times when Norway was a poor country characterized by fishing and farming.
Part of the heritage is still alive in the selection of local dishes, focused on preserving fish and meats in salt, potatoes and simple sauces. Fish (cod) is one of the main ingredients used as well as game (hunted animal similar to chicken). The traditional meatballs dish is very common in their diet, however the selection of dishes I had show that I am a big fan of seafood, specially salmon.
The well-known dish consists of fish (cod) with macaroni in creamy white sauce, covered with breadcrumbs and baked. Fiskegrateng is part of the local food and is consumed regularly in all areas of Norway.
The ingredients are flexible in some recipes, peas, chopped broccoli, or cheese can be added. The version I had in one of the recommended restaurants in Oslo had the traditional and simple fiskegrateng, accompanied with a buttered dressing and sursild (picked fish), carrots and steamed potatoes.
The dish had an airy but crispy texture and the flavor was very special and light. Seafood and baked options are among their favorites food, always fresh and in harmony with cold climates.
Sautéed spinach, fennel crudite, sandefjordsmør and potato puree are the ingredients in the dish. Sennel is a herb that is used in cooking and is incorporated raw, so it was very crispy with the rest of the ingredients and the sandefjordsmør (Norwegian butter sauce) was very creamy and light, perfect to enjoy with the delicious fresh salmon.
Brunost is the famous Norwegian brown “cheese” (brunost) made from the whey of goat’s milk boiled. The result is the caramelization of the sugars from the milk and then its cooled down. The taste is absolutely unique and sweet to enjoy it at breakfast, afternoon or as snack with bread or pancakes as the traditional ones showed in the above picture.
Some of the food I tried is not available in other countries and very difficult to access, as the country don’t commercialize them. So, after Norway, I confirmed my fascination for Nordic countries and coming back to the country to explore and delight more of the many different food this country has to offer is in my bucket list. You can check @mmmbycata on IG: www.instagram.com/mmmbycata/