Entree: Estonia – Kama (Hearty Estonian roasted grain-and-pea flour porridge typically mixed with kefir or buttermilk and served as a main meal)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 5 min

Additional 30 min

Total 40 min

Ingredients

- 1 1/2 cups (180 g) kama (roasted barley, rye, oat and pea flour blend)
- 3 cups (720 ml) kefir or buttermilk
- 2 tbsp (30 g) honey or granulated sugar
- 2 tbsp (30 g) unsalted butter, softened
- 1/2 tsp (3 g) fine salt
- 1/2 cup (120 g) plain yogurt or sour cream, for topping
- 1 cup (150 g) mixed fresh berries (blueberries, raspberries, or bilberries), optional
- 2 tbsp (30 ml) melted butter or cream, optional for serving
- Fresh mint or chopped dill for garnish (optional)

Instructions

1. In a large bowl whisk together the kama and salt to evenly distribute the flour.
2. Stir 1/2 cup (120 ml) of the kefir into the dry kama to form a smooth paste with no lumps.
3. Gradually whisk in the remaining 2 1/2 cups (600 ml) kefir until fully combined; add honey (or sugar) and softened butter and whisk until smooth.
4. For a chilled version: cover and refrigerate at least 30 minutes to allow the kama to soften and thicken; stir before serving and spoon into bowls topped with yogurt and berries.
5. For a warm version: transfer mixture to a saucepan and gently heat over low-medium heat, stirring constantly until it thickens slightly (3–5 minutes); do not boil. Remove from heat and stir in an extra tablespoon butter or cream if desired.
6. Serve in bowls topped with a dollop of yogurt or sour cream, berries, and a sprig of mint or dill.