A uniquely Estonian blend of roasted barley, rye, oat, and pea flours mixed with kefir or buttermilk into a thick, nutty porridge or dessert.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: ceramic bowl
Garnishes: fresh blueberries, honey drizzle
Accompaniments: rye crackers
Instructions
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1
Place kama flour in a bowl.
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2
Pour kefir or buttermilk over the flour gradually, stirring constantly.
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3
Mix until you achieve your preferred consistency — thick like porridge or thinner like a smoothie.
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4
Sweeten with honey or sugar to taste, add a pinch of salt.
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5
Top with fresh berries and serve immediately.
Did You Know?
Kama is considered one of the oldest Estonian foods, predating written history. Travelers carried bags of kama flour as portable sustenance for centuries.
Chef's Notes
Equipment Tips
- mixing bowl
- spoon
Garnishing
fresh blueberries, honey drizzle
Accompaniments
rye crackers
The Story Behind Kama
Kama is arguably Estonia's most ancient food, a pre-agricultural survival staple made from roasted and ground grains and legumes. Each region had its own blend ratio, passed down through generations. The flour could be carried dry on long journeys and mixed with any available liquid. Despite its prehistoric origins, kama has experienced a modern renaissance as Estonian chefs use it in ice creams, truffles, and fine desserts, celebrating it as a uniquely national ingredient found nowhere else.
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